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.
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.
Photo/art by Aimee Seavey
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
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