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Our favorite warm chowder recipes - 11 recipes

Research our selection of chowders recipes. If you're looking for clam, corn, or crab chowder we have a wide selction for an easy meal any day of the week.

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This creamy chowder uses canned clams for convenience

  • 2 tablespoons unsalted butter
  • 2 slices smoked bacon, cut into 1/4-inch strips
  • 1 medium onion, finely diced
  • 2 celery stalks, diced into 1/4-inch pieces (reserve tender leaves)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (16 ounce) tub frozen clams
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 2 sprigs fresh thyme
  • 1 pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 lemon
  • Salt and freshly ground black pepper
4.7/5 (22 Votes)

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The perfect New England Clam Chowder recipe

  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
4.4/5 (29 Votes)

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In a 5- to 6-quart Dutch oven cook bacon until crisp

  • 8 slices bacon, chopped
  • 1 lb skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 medium red sweet peppers, chopped (1 1/2 cups)
  • 1 cup chopped sweet onion (2 medium)
  • 1 to 2 fresh jalapeño chile peppers, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups reduced-sodium chicken broth
  • 2 large Yukon gold potatoes, chopped
  • 2 cups fresh sweet corn kernels
  • 1 1/2 cups whipping cream
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • jalapeño chile pepper slices (optional)
4.6/5 (8 Votes)

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bowl of New England Clam Chowder

  • 8 lbs Live Quahogs, shells scrubbed. (If Quahogs aren’t available, substitute smaller clams or 16 ounces of clams and 6 cups of bottled clam juice)
  • 4 oz Bacon, Apple wood smoked, diced fine
  • 4 Tbsp Butter, unsalted
  • 1 Cup Celery, diced
  • 1 Cup Onion, diced
  • 1 clove Garlic, minced
  • 2 tsp Thyme, Fresh, minced or 1 tsp dried
  • 6 Tbsp Flour, all-purpose
  • 6 Cups Stock, from the clams
  • 2.5 lbs Potatoes, Yukon Gold, peeled and 1/2” diced
  • 1 ea Bay leaf
  • TT Black pepper & Salt as needed
  • 2-3 Cups Light cream (depending on thickness preferred, or can use Heavy Cream)
  • 1 Tbsp Dill, chopped, or 1tsp dry dill
4.5/5 (20 Votes)

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Cook the bacon in a large Dutch oven over medium heat

  • 2 slices of bacon, cooked until crisp
  • 1/2 large sweet onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 clove of garlic, minced
  • 4 cups of chicken broth
  • 1-2 15 oz cans of diced tomatoes, blended with an immersion blender
  • 1/2 tsp crushed red pepper
  • 1-2 tsp dried thyme
  • 1/4 tsp Worcestershire sauce
  • 1 bay leaf
  • Sea salt and freshly cracked pepper, to taste
  • 6-7 red baby potatoes, diced into bite sized chunks
  • 2 6.5 oz cans of clams and the juice
4.4/5 (8 Votes)

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Creamy chowder; full of tender, steamed clams

  • 2 cups dry white wine
  • 1 cup bottled or canned clam juice, or more as needed
  • 3 pounds Manila or steamer size clams, scrubbed and rinsed
  • 1/4 pound sliced bacon, cut into 1/2 -inch dice
  • 1 cup celery, finely diced, about 2 medium stalks
  • 1 cup leeks, finely diced, white and light green part only, about 2 small leeks
  • 1 medium potato, peeled and cut into 1/2 inch dice to equal about 1 cup
  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups heavy cream, hot
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons freshly squeezed lemon juice, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon thinly sliced chives for garnish
4.4/5 (8 Votes)

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Drain the clams from two 10-ounce cans of clams

  • 1 lbs of diced russet potatoes (about one large potato
  • 1/2 cup onion (about 1/2 medium onion)
  • 1 tbs all-purpose flour
  • 4 strips bacon
  • 2 tbs bacon grease
  • 2 10-ounce cans of clams (preferably canned in water, salt water, or broth - not oil)
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and pepper
  • fresh chopped parsley
3.7/5 (3 Votes)

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1. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon

  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper
0/5 (0 Votes)

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In dutch oven, fry bacon, onion, celery, garlic, Worcestershire, salt and pepper in butter

  • 4 tbsp butter
  • 1/2 lb bacon, diced
  • 1 onion, chopped
  • 2 stalks of celery, chopped
  • 1 garlic clove, minced
  • 1 tsp Worcestershire
  • salt and pepper to taste
  • 4 tbsp flour
  • 1/2 cup water
  • 2 cups raw potatoes, diced
  • 1 bay leaf
  • dash of basil
  • 2 cups milk
  • 3 cans baby clams
  • 2 cans cream of celery soup
0/5 (0 Votes)

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Drain clams and reserve juice

  • 3 cans chopped clams - (6 1/2 oz ea)
  • 4 bottles clam juice - (8 oz ea)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3/4 cup butter or margarine
  • 1 cup all-purpose flour
  • 1/2 pound bacon chopped
  • 3/4 cup chopped celery
  • 3/4 cup chopped onions
  • 3 cups chopped peeled potato
  • 4 cups scalded milk or half-and-half
  • Butter
  • Chopped fresh parsley
0/5 (0 Votes)

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