When the chill of winter sets in, nothing beats a warm, hearty bowl of chowder to soothe your soul. Whether you’re craving creamy New England clam chowder or a chunky corn and potato version, these 65 of the best chowder recipes offer something for everyone. You’ll find fresh, comforting flavors that bring both nostalgia and delight to your table.
This collection is crafted to help you enjoy the best chowder recipes anytime you want to curl up with a bowl of warmth. From seafood to vegetable-based varieties, each recipe is designed to be approachable and satisfying, perfect for family dinners or meal prepping your week ahead.
Why You'll Love This Recipe
- Rich and comforting flavors perfect for cold weather
- Versatile recipes featuring seafood, vegetables, and more
- Easy to customize based on your favorite ingredients
- Hearty meals that can serve as lunch or dinner
- Great for meal prepping and freezing for later
Ingredients
Here’s a base list of ingredients commonly used in chowder recipes, adaptable to suit your favorite style or the specific chowder you want to try.
- 4 cups diced potatoes (Yukon Gold or Russet)
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 cups heavy cream or half-and-half
- 1 cup corn kernels (fresh or frozen)
- 1 lb seafood (clams, shrimp, or fish) or diced cooked ham
- 4 slices bacon, chopped (optional)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
- Calories: Approximately 350 per serving
How to Make 65 of the Best Chowder Recipes to Keep You Warm
- Start by cooking the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the rendered fat in the pot.
- Add butter to the pot and sauté the onions, celery, and garlic until softened and fragrant, about 5-7 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux that will thicken your chowder.
- Slowly whisk in the broth, ensuring no lumps form, then add the diced potatoes and thyme. Bring to a boil, then reduce to simmer and cook until potatoes are tender, about 15-20 minutes.
- If using seafood, add it in the last 10 minutes of cooking to prevent overcooking; for ham or vegetables, add accordingly based on texture.
- Stir in the cream and corn kernels, heating gently but not boiling, to maintain a creamy texture.
- Season with salt and pepper to taste, then ladle into bowls and garnish with the reserved bacon and fresh herbs for a burst of flavor and color.
Tips for the Best Results
- Use fresh seafood for the best flavor if making a clam or shrimp chowder.
- Don’t overcook the cream after adding to prevent curdling.
- For a thicker chowder, mash some potatoes against the side of the pot while simmering.
- Adjust seasoning gradually, tasting as you go to balance flavor perfectly.
- Try adding a splash of white wine or a dash of smoked paprika for extra depth.
Storage and Reheating
Store leftover chowder in airtight containers in the refrigerator for up to 3 days. To freeze, allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 2 months.
When reheating, thaw overnight in the fridge if frozen. Warm gently on the stove over low heat, stirring frequently until heated through to avoid separating the cream.
Frequently Asked Questions
Can I make chowder without cream?
Yes, you can substitute cream with milk or a dairy-free alternative, but the chowder will be less rich and creamy. Adding a bit of flour or cornstarch can help thicken it.
What’s the best way to thicken chowder?
Creating a roux with butter and flour at the start is the most common method. You can also mash some potatoes during cooking or add instant mashed potato flakes for extra thickness.
Can I use frozen seafood in chowder?
Frozen seafood works well but should be thawed and drained before adding. Add it near the end of cooking to prevent it from becoming tough or rubbery.
How long does chowder keep in the fridge?
Properly stored in an airtight container, chowder will keep fresh in the fridge for about 3 days. Always reheat thoroughly before serving.