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Dec 12, 2010 01:33 PM

Anyone else make chowder with Milk?

No stock, no water, just milk. Well, of course there are other ingredients, but all the liquid comes from milk. Maybe what I'm making isn't a chowder?


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  1. My father's recipe (which is the one I use) has milk in it, but also clam juice.

    1. Why not? Once you've added cream, stock, water, etc. you essentially have milk. Let's share recipes!

      1. I have a recipe that uses only milk; I sometimes substitute a bit of cream. Is yours a fish/clam chowder or other variety?

        1 Reply
        1. re: todao

          Salmon chowder. Please share yours. Here's the details -

          6 oz smoked salmon
          1/2 gallon 2% milk
          8 thick slices of bacon
          1 cup onions
          handfull of chopped shallots
          handfull of chopped scallions
          one stalk celery
          one large or two medium potatoes
          5 tbsp butter
          5 tbsp flour
          1/4 cup white wine
          2 bay leaves
          and of course salt and pepper

          Chop everything to a size you like. I like a fairly fine chop, nothing bigger than 1/4 inch except potatoes which are only a bit bigger. Brown the bacon in a large heavy bottomed pan over medium heat. Use a slotted spoon to remove and set aside. Add onions, shallots, scallions and garlic to the bacon fat. Let that sweat for a few minutes. Add the white wine and let it cook down till it's almost syrupy. Add the butter. When it's melted add the flour. Cook the flour for a few minutes stirring constantly. Begin to add the milk half a cup at a time and continue to stir. When it thickens up add another half cup of milk. When half the milk is in add the bacon, the bay leaf, the potatoes and the rest of the milk. Turn up the heat and stir, stir stir. About 20 miuntes or when the potatoes are cooked crumble the smoked salmon into the pot. Add salt and pepper to taste. Depending on the bacon and salmon you may not need much salt. It can be a good idea to let it cook for a while to let the salt from the salmon mix. Also depending on how thick you like it you may need to add more milk.


        2. If you want to cut down on fat you can make clam chowder using 2% milk then slightly thicken it with a little bit of instant mashed potato. No cream, no whole milk.

          1. I do. It also includes clam juice, but that comes from the clams you put into it, not out of a can. You can find the recipe here very close to the end of the chapter.

            Earlier topic about chowder: