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.
Top rated Chowder recipes
New England Clam Chowder
By sandiB2010
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
New England Clam Chowder
By carvalhohm
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
Spicy Chicken-Corn Chowder
By june
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)
New England Clam Chowder
By ChefAvi
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
Manhattan Clam Chowder
By PineyCook
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
Manila Clam Chowder
By wberger
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
Quiznos New England Clam Chowder
By Dustin
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
Martha Stewart's Manhattan Clam Chowder
By KathieC
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
Boston Clam Chowder
By Zeke
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
Sea Hag Clam Chowder
By á-174942
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
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