9 fish chowder recipes

New England fish chowder with haddock, potatoes, and condensed milk creates a thick, creamy bowl with just six simple ingredients. A no-fuss family recipe that tastes like the coast.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

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.

Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.

This is basically my grandmothers recipe with a few of my own ideas.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.