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Chowders-All Kinds

I do love soup and of late have been thinking about making a seafood chowder and do like all varieties of chowder, corn, potato, etc. What is your favorite chowder and recipe if you'd like to share?

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  1. I haven't made the Cooking Light vegetable chowder in ages. Thanks for reminding me. It uses cauliflower instead of potato and a little heat is added by cooking a jalapeno pepper in the broth but then removing it.
    http://www.myrecipes.com/recipe/jalap...

    1 Reply
    1. re: dfrostnh

      Looks good and love recipes from Cooking Light.

    2. My favorite is the clam chowder that was served at the now defunct Hungry Tiger seafood restaurant chain. Fortunately the recipe lives on and is available online.

      1 Reply
      1. I love Alice Waters' Simple Food clam chowder -- I've made it with clams, and also with fresh cod instead of clams. I'm sure it would be very good with corn, too.

        I think the big trick is to let the onions fry long enough. IIRC, she recommends 7-10 minutes, which I thought was terribly long when I first read it. But, mmmmm.

        I usually use much more bacon than what she calls for, too.

        It takes some time, but it's a very satisfying chowder.

        1. I've never made it but I stumbled upon Rhode Island clam chowder on a trip and it was out of this world:

          http://www.marinatimes.com/2012/10/rh...

          6 Replies
          1. re: ennuisans

            Thank you, looks like a great recipe and love the variations.

            1. re: Ruthie789

              There is also a "Maritime" version that was made by a local chef, which was a combination of both creamy and tomato, and a little spicy (fresh hot peppers). Maybe a bit of cheese? I have been trying to recreate it for many years. Unfortunately, she promised to give the recipe to me but then mysteriously died a couple of days later! If I do figure it out, I will let you know. I'd love to continue the legacy.

              1. re: coll

                I hope you find the recipe, someday!

                1. re: Ruthie789

                  I am very frustrated, because the head waitress said her son, who part-timed in the kitchen, had it written down and she would keep it in her apron for me next time. Never happened.

                  But if I fooled around with it, I don't know why I couldn't get it right either. It was unique, but how it should intuitively be. Hey we all have our quests, right?

                  1. re: coll

                    I have been on many a recipe quest indeed!

                    1. re: Ruthie789

                      Yeah I thought it might be a regional type soup but after extensive research, I think the chef invented it herself. As a matter of fact, they also had New England and Manhattan on the menu, and I always suspected it was a combination of the two, whatever she had leftover, with a few flourishes added.

          2. I like to use sweet potatoes in any way I can think of and have created a chicken & sweet potato chowder that has poached chicken, sweet potatoes, bacon, onions, bell peppers, ginger & coconut milk among other ingredients.

            3 Replies
            1. re: Cherylptw

              I like sweet potatoes never thought of them in a chowder. Gives me food for thought!

              1. re: Cherylptw

                One of the main purposes of potatoes (white ones) in chowder is as the thickener. Do sweet potatoes serve the same purpose?

                1. re: ChefJune

                  Sweet potatoes has starch just like any other potato

              2. I grew up on my family's recipe for Rhode Island clam chowder. I still crave it even though I have lived on the west coast for 20+ years. Problem out here is I cannot get the quahogs that are critical to the chowder, except for mail order, and then it becomes a very expensive soup indeed.

                2 Replies
                1. re: Dirtywextraolives

                  Can you perhaps substitute for another? Regional chowders can be quite specific based on ingredients available.

                  1. re: Ruthie789

                    Well, the problem is the clams that grow on the west coast are completely different than the east coast. Until I can find a decent purveyor of hard shelled clams.... Cherry stones may work, but I'm not about to shuck 5+ lbs or so for a pot of soup.....it's just a lot easier to buy canned. The closest we have here are Manila clams, but they're very small, not much meat to them, and have a different taste, entirely.

                2. fish chowder. clear. no cream/milk. no tomato.

                  1. Grilled Corn and Roasted Red Pepper Chowder (to which I add chicken). Trader Joe's roasted corn is perfect for this if it's wintertime. I've been making this recipe for about 14 years, and the notes at the bottom are how I now make it - omitting the alcohol, adding chicken, and using a corn stock.

                    http://chowhound.chow.com/topics/7324...

                    P.S. Today (Feb 25th) is National (Clam) Chowder Day. :-)

                    1 Reply
                    1. re: LindaWhit

                      Thank you for sharing and glad we are posting in honour of the day!