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Chowders-All Kinds

Ruthie789 Feb 23, 2014 05:14 AM

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. d
    dfrostnh RE: Ruthie789 Feb 23, 2014 05:18 AM

    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.

    1 Reply
    1. re: dfrostnh
      Ruthie789 RE: dfrostnh Feb 23, 2014 04:26 PM

      Looks good and love recipes from Cooking Light.

    2. s
      Sam D. RE: Ruthie789 Feb 23, 2014 10:15 AM

      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. re: Sam D.
        Ruthie789 RE: Sam D. Feb 23, 2014 04:27 PM

        I will look it up thank you.

      2. MickiYam RE: Ruthie789 Feb 23, 2014 06:54 PM

        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. ennuisans RE: Ruthie789 Feb 23, 2014 08:39 PM

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


          6 Replies
          1. re: ennuisans
            Ruthie789 RE: ennuisans Feb 24, 2014 10:20 AM

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

            1. re: Ruthie789
              coll RE: Ruthie789 Feb 24, 2014 11:11 AM

              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
                Ruthie789 RE: coll Feb 24, 2014 05:07 PM

                I hope you find the recipe, someday!

                1. re: Ruthie789
                  coll RE: Ruthie789 Feb 24, 2014 05:41 PM

                  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
                    Ruthie789 RE: coll Feb 25, 2014 05:05 AM

                    I have been on many a recipe quest indeed!

                    1. re: Ruthie789
                      coll RE: Ruthie789 Feb 25, 2014 05:12 AM

                      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. Cherylptw RE: Ruthie789 Feb 23, 2014 09:27 PM

            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
              Ruthie789 RE: Cherylptw Feb 24, 2014 10:21 AM

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

              1. re: Cherylptw
                ChefJune RE: Cherylptw Feb 24, 2014 11:06 AM

                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
                  Cherylptw RE: ChefJune Feb 24, 2014 05:41 PM

                  Sweet potatoes has starch just like any other potato

              2. d
                Dirtywextraolives RE: Ruthie789 Feb 24, 2014 05:10 PM

                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
                  Ruthie789 RE: Dirtywextraolives Feb 24, 2014 05:12 PM

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

                  1. re: Ruthie789
                    Dirtywextraolives RE: Ruthie789 Feb 24, 2014 05:26 PM

                    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. Gastronomos RE: Ruthie789 Feb 25, 2014 06:54 AM

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

                  1. LindaWhit RE: Ruthie789 Feb 25, 2014 07:27 AM

                    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.


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

                    1 Reply
                    1. re: LindaWhit
                      Ruthie789 RE: LindaWhit Feb 25, 2014 10:41 AM

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

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