272 chowder recipes

Maine-style clam chowder simmers ground clams, salt pork, potatoes, and onions in evaporated milk for a brothy, no-flour Down East soup. The lean New England original, served with crackers.

Creamy mushroom potato chowder with a butter-flour roux base, fresh mushrooms, carrots, celery, half-and-half, and Parmesan. A thick, hearty vegetarian chowder from scratch.

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Oyster corn chowder simmers briny oysters and sweet corn with leeks, prosciutto, and cream, then folds in cooked orzo for a hearty seafood chowder. Coastal comfort in a single pot.

Maritime-style seafood chowder brimming with mixed seafood, garden vegetables, and a splash of wine in a creamy bacon-kissed broth that freezes beautifully for make-ahead meals.

New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.

Two-ingredient fish and cheese chowder: flaked white fish simmered low with cheese until rich and creamy. The simplest possible pantry-style comfort soup.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Lobster and corn chowder with shell-infused half-and-half, fresh corn, and tender potatoes. A New England-style chowder that extracts maximum flavor from the whole lobster.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.