Favorite Chowder Recipes

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With seafood and potatoes being so readily available in New England, anytime is a good time to whip up a bubbling pot of chowder. Here’s a sampling of some of our favorite chowder recipes to use the next time you’re in the mood to dig into a steaming bowl of comfort. And for those of you who don’t care for fish, we’ve included chowder recipes you can enjoy, too!

Get more recipes for hearty soups and stews in our online database.

corn chowder

New England Corn Chowder
A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or relish, this is a familiar New England supper.

New England Corn Chowder

Seafood Chowder

This seafood chowder is a favorite at church suppers across New England. It's warm, delicious and filling and guests leave the table feeling completely satisfied.

Seafood Chowder

Seafood Chowder
This seafood chowder is a favorite at church suppers across New England. It's warm, delicious and filling and guests leave the table feeling completely satisfied.

Seafood Chowder

Sweet Potato Corn Chowder

Photo/art by Aimee Seavey

fish chowder

"Old Salt" Fish Chowder
This recipe was adapted from the 1976 book The Taste of Gloucester: A Fisherman's Wife Cooks. The ingredients are simple, but patient cooking will yield delicious flavor.

"Old Salt" Fish Chowder Recipe

Down East Clam Chowder

If you like authentic Maine chowder -- the kind thickened with crackers not flour -- then this is the recipe for you. Salt pork (or bacon) and pepper are the only seasonings added, allowing the fresh clams to take center stage.

Down East Clam Chowder Recipe

Down East Clam Chowder
If you like authentic Maine chowder -- the kind thickened with crackers not flour -- then this is the recipe for you. Salt pork (or bacon) and pepper are the only seasonings added, allowing the fresh clams to take center stage.

Down East Clam Chowder Recipe

Photo/art by Brenda Darroch

lobster chowder

Lobster Chowder
This family recipe for lobster chowder was handed down from mother to son and comes out rosy red, loaded with lobster chunks and potatoes. The flavor intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.

Lobster Chowder Recipe

Photo/art by Jonathan Levitt

 

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