25 Chowder Recipes That’ll Warm You Up on the Chilliest Nights (2024)

FAQs

What ingredient does chowder always have? ›

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

Cream soups are thick and rich soups that are commonly made with stock and cream; they are thickened with roux. They are not as thick or heavy as chowder. Unlike the many additional ingredients that might be in chowder, cream soups generally have small pieces of the major flavoring ingredient (e.g., mushrooms).

Regardless of the ingredients used, chowder is always chunky, and most variations are creamy (although Manhattan clam chowder breaks from the mold and uses a tomato base instead of cream or milk). Finally, it's always served hot. Cold chowder would be… weird.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Chowder's best friend and pet, Kimchi is a floating stink cloud. Most people don't' want to be around him, but Chowder doesn't mind Kimchi's smell.

Of all the different types of potatoes, I'd recommend using russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Cream and milk can be used as substitutes in soup recipes, but it will affect the texture and flavor of the soup. Milk is a thinner liquid than cream and is generally used to add a creamy texture to soups without the added fat content. It will also give a slightly tangy flavor to the soup.

For hot vegetables, sauces, stews, and soups, a slow cooker or chafing dish may be used on the low setting to keep the food warm.

Why was chowder discontinued? ›

Chowder was canceled by Cartoon Network in August 2009, as the network felt the show did not fit its new demographic of older boys, favoring shows such as the live-action Destroy, Build, Destroy instead.

Milk is an excellent carrier of flavors, and in many recipes, the real purpose of the milk-scalding step is to infuse it with flavor – and therefore bring the flavor into the final dish.

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

The difference between chowder, soup, and stew is that chowder is a soup made with broth that is thickened with flour and cream, with seafood and/or vegetables mixed in. Soup is made with water or broth and can host a variety of ingredients like pasta, vegetables, fruits, grains, meats or seafood.

Chopped oyster mushrooms provide a great clam-like texture. A few cashews blended in add richness instead of cream and butter, and if you want a seafood flavor, simply add some kelp granules. If this Clamless Chowder were a film, it would be "inspired by" instead of "based on" a true story.

In a classic New England chowder, particularly clam chowder, the primary seafood ingredient is typically clams. Clam chowder is a creamy soup made with chopped clams, clam juice or broth, diced potatoes, onions, celery, and sometimes bacon or salt pork, all cooked together to create a rich and comforting dish.

A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

In other words, chowder is a very specific sort of soup. It is almost always thick and chunky (bisque, another type of soup, is generally smooth). Chowder is usually either corn based or seafood based, or both (as in our recipe for Salmon and Corn Chowder, which appeared in this space in early July).