Recipezaar: Chowders,Northeastern U.S. recipes

EASY Crock Pot New York Clam Chowder

Wed, 18 Jun 2003 20:09:34 -0400

Personally, I am a crazy person (according to my family) because I don't like seafood dishes. However, my father swears by this recipe! Hope you like it. -- posted by ~Bekah~

cheesy chowder

Wed, 06 Aug 2003 20:17:46 -0400

I got this recipe from my mother who got it from my cousin Karen. Good on a chilly fall evening. -- posted by lynn gevjan

Seafood Chowder

Mon, 11 Aug 2003 20:02:42 -0400

A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3. -- posted by Daydream

Creamy Cheesy Clam Chowder

Fri, 15 Aug 2003 20:00:10 -0400

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad. -- posted by ~Rita~

Corn, Crab, and Chipotle Chowder

Wed, 03 Sep 2003 20:06:37 -0400

Sweet and spicy.The cob add a little more flavor but can be ommitted. -- posted by ~Rita~

Turkey Chowder

Wed, 15 Oct 2003 19:59:54 -0400

I tried this chowder after an ice skating party, and when I went back for more it was long gone. It is rich and creamy and absolutely melts in your mouth. It is expected and devoured at every family gathering I have, there is never any left over, and always people asking for more. -- posted by barefootcountrygirl

Cheddar Cheese Vegetable Chowder

Wed, 05 Nov 2003 20:00:38 -0500

A hearty Vermont dish from Cabot Cheese. -- posted by Lorac

Grandpa Alvah's Fish Chowder

Tue, 11 Nov 2003 20:00:48 -0500

We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil. -- posted by Kim127

Clam Chowder-New England Style

Sat, 15 Nov 2003 19:59:57 -0500

I have been making this soup "by ear" for at least 40 years. One of my toughest cooking tasks was to get it down on paper correctly without losing the original flavor. This also makes GREAT potato soup by just leaving out the clams and clam broth and increasing the amount of milk and cream. This soup is not cheap to make, and it definitely is not 'heart healthy', but just about everyone who has tried it says that it's just about the best clam chowder they have ever had !!!! It makes about 1 1/2-2 gallons of soup, so make it in a BIG pot! -- posted by Toby Jermain

Seafood Chowder

Thu, 04 Dec 2003 20:00:07 -0500

I developed this recipe & it is absolutely DELICIOUS! It's a meal in itself & I usually serve it with a crusty bread. -- posted by Alan Leonetti

Blackfish Chowder

Thu, 11 Dec 2003 20:00:06 -0500

I found this recipe on www.nyseafood.org after buying some fresh Blackfish from a market in Newport Beach, RI. Blackfish is also known as Tautog, and is firm bodied and mild flavored, somewhat like Sea Bass. The chowder is thick, creamy, and a little sweet. Try using needle-nose pliers to pull out the Blackfish bones. You'll want to get them all before you cut up the fish. Ironically, I can't find Blackfish near my home, so I substitute Sea Bass. It works well. Let me know if you find another fish that works. -- posted by PA-Dave

Legal Seafood's New England Clam Chowder

Sat, 13 Dec 2003 20:01:33 -0500

This is a well-known dish from a well-known Boston chain; it was one of my favorites when we lived there, though rich enough that it wasn't exactly my everyday fare. I haven't tried this yet, though; I found it online. -- posted by winkki

Steve's New England Clam Chowder

Mon, 05 Jan 2004 20:00:12 -0500

This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination. -- posted by SJM

Chicago Fish Chowder

Wed, 21 Jan 2004 20:00:40 -0500

Delicious chowder from the Chicago Junior League. Serve with green salad and crusty bread. -- posted by Hey Jude

Seafood Chowder

Fri, 06 Feb 2004 20:00:18 -0500

Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it. -- posted by luvmybge

New England Clam Chowder

Wed, 30 Jun 2004 20:00:10 -0400

As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots. -- posted by - Carla -

CLAM CHOWDER (New England Style)

Thu, 01 Jul 2004 20:00:21 -0400

There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!! -- posted by Alan Leonetti

New England Easy Clam Chowder

Fri, 02 Jul 2004 20:00:24 -0400

My friend gave me this recipe when we lived in Maine. Be sure and eat it with some good sour dough bread - maybe even inside a bread bowl (like they serve in CA). -- posted by Trisha W

Seafood Chowder

Thu, 08 Jul 2004 20:00:22 -0400

This recipe is from Stonyfield Farms. I haven't tried it yet. It looks good. -- posted by Queen of Everything

Uncle Gary's Manhattan Clam Chowder

Mon, 20 Sep 2004 19:59:23 -0400

While working in Rhode Island,one of my co-workers husband introduced me to his version. It is awsome. Hope you enjoy as well as I did. -- posted by Auntie Jan

Skim Milk Corn Crab Chowder

Mon, 11 Oct 2004 20:00:39 -0400

I modified a few different recipes and added some personal tweaks like using gnocchi instead of potatoes, and thickening with chickpea flour rather than relying on half&half or heavy cream. -- posted by maria023

Smoked Corn and Pepper Chowder

Sun, 10 Apr 2005 17:47:10 -0400

Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food! -- posted by ~Rita~

Seafood Chowder

Mon, 23 May 2005 14:59:59 -0400

Mr.D's chowda, my brother in law born in the south and myself a new englander, this was created for him without losing the new england flavor. -- posted by Ed&Theresa

Meadow Club Clam Chowder-New England Style

Thu, 09 Jun 2005 19:34:22 -0400

I think I got this from a compilation cookbook put out by the Westhampton Garden Club. The Meadow Club is in Southampton, NY. I guessed the time so don't hold me to it! -- posted by Oolala

New England Clam Chowder (Dairy-Free and Low-Fat)

Mon, 01 Aug 2005 18:27:14 -0400

I'm posting this for my mother. We recently returned from a trip to Cape Cod, where we were both very disappointed about not being able to eat the cream-filled clam chowder as a result of our IBS. This recipe is from my favorite cookbook, Eating for IBS by Heather van Vorous, and is completely dairy-free and delicious! -- posted by Kree

Buffalo Wing Chowder

Fri, 02 Sep 2005 11:37:17 -0400

My own twist on Buffalo Wings! We eat a LOT of soups here during the winter, this one will definitely warm you up! -- posted by Wildflour

The Mooring Restaurant's Clam Chowder

Tue, 27 Sep 2005 17:53:49 -0400

Recipe courtesy, The Mooring Restaurant. You can use more or less half and half to suit your taste. -- posted by Baker*Chick

New England Fish Chowder

Fri, 30 Sep 2005 14:40:31 -0400

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesnt require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder. -- posted by mtodryk

Irish Clam Chowder

Tue, 11 Oct 2005 16:38:37 -0400

A different clam chowder. Quick and easy enough for a weeknight. -- posted by Queen of Everything

Rhode Island Clam Chowder

Mon, 31 Oct 2005 15:45:36 -0500

According to the cookbook, this delicious recipe is best when made in the morning and served hot at night. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

Downeast Fish Chowder

Mon, 31 Oct 2005 15:53:31 -0500

Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 -- posted by Molly53

New England Clam Chowder

Sun, 20 Nov 2005 23:32:53 -0500

My sister sent to me. Calls it the best she's had and it's lower in fat than most. -- posted by KathyP53

The Real Deal New England Fish Chowder

Thu, 01 Dec 2005 15:52:39 -0500

I have been eating and making this my entire life! I also use the same basic recipe to do my clam and corn chowders. Chowder must be a milk based soup and the originals were fish and clam only. Corn and some wacky ones appeared later. I thicken my chowders and my mother doesn't. It is personal preference, though the earliest chowders were thickened using ground Ship's Biscuit and then Common Crackers. Chowder means Maine to me, where I was born and raised. I use evaporated milk for the creaminess without the cream. Many use milk and some use half-and-half. Chowder should be simple and flavorful from the fish or clams, potatoes and onions and never "mucked up." Okay, so I am a chowder purist! :) I have also given my own clam and corn chowder variations. Small salt pork cubes crackly fried and drained on a paper towel used to be added last to chowder though many people dropped this when cholesterol became bad news. My mother stopped using the fried salt pork which I never could keep my hands out of before it went into the chowder. I have gotten used to it this way and even in many/most chowder houses around New England, you will see this practice has ceased. -- posted by Miss Elizabeth

Scallop Chowder

Mon, 02 Jan 2006 14:42:58 -0500

This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks -- posted by Nana Lee

Easy & Delicious Clam Chowder

Mon, 30 Jan 2006 21:23:27 -0500

This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications! -- posted by Chadley25

Basic Chicken Chowder

Mon, 06 Feb 2006 18:18:10 -0500

A really simple version of chicken chowder that doesn't require too much effort and NO milk! I like to serve this with some oyster crackers for a nice winter's meal! -- posted by Cookin'withGas

Bacon, Shrimp, and Corn Chowder

Thu, 16 Feb 2006 14:27:30 -0500

As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp. -- posted by Kim127

New England Cod Chowder

Mon, 27 Mar 2006 20:11:44 -0500

A creamy winter warmer, but good anytime. -- posted by Alan in SW Florida

Herbed Haddock Chowder

Mon, 24 Jul 2006 21:17:20 -0400

Fresh herbs will be best in this and you may use any firm white fish in place of the haddock.Clipped from a 1996 cooking magazine. -- posted by HeatherFeather

Easy Crab Chowder

Thu, 24 Aug 2006 22:04:24 -0400

High protein, low fat, terrific flavor -- posted by NormCooks

Scallop and Mussel Chowder

Mon, 18 Sep 2006 22:10:01 -0400

A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings. -- posted by echo echo

The Ospidillo Cafe Crab Chowder

Sat, 14 Oct 2006 07:20:50 -0400

But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat. -- posted by Bone Man

Quick Tomato Pork Stew

Mon, 20 Nov 2006 19:03:20 -0500

Although pork tenderloin is an expensive cut of meat, it cooks quickly and has great flavor. Buy a 1- to 2-pound section, cut it up and store it in the freezer and thaw a piece when you want to make a quick stew. -- posted by Magikal Martha

Ex's Clam Chowder

Sun, 24 Dec 2006 08:11:42 -0500

Best chowder i have ever eaten,super creamy and hardy. -- posted by Chef #408594

Red Lobster Clam Chowder

Wed, 17 Jan 2007 14:25:28 -0500

This is by far my favorite ever recipe for clam chowder. I always replace my salad with a cup of this. I was shocked that nobody had posted it. -- posted by Redneck Epicurean

Corn and Kielbasa Chowder

Mon, 22 Jan 2007 18:34:28 -0500

Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine. -- posted by KelBel

Corn & Sausage Chowder

Thu, 01 Feb 2007 16:09:43 -0500

This is a favorite family recipe, we make this often on cold wintry days. It is very easy to make and can also be made in a crock pot to take to family gatherings. -- posted by gerbercl

Crab and Corn Chowder by Don Morrison's Chowder House

Wed, 07 Feb 2007 13:29:52 -0500

Don Morrison's Crab and Corn Chowder from Morrison's Chowder House in Freeport, Maine. I haven't tried this yet (just saw it on our local TV.), but I love REAL old fashion chowdas' as I grew up eating my grandmother's many different types. Hope you love it as much as I'm sure I will. -- posted by Dee Coonhound

Cod Chowder With Saffron and Potatoes

Fri, 23 Feb 2007 18:31:28 -0500

The saffron adds a nice touch to this "delicate" fish and broth. -- posted by Chef #294011

Newest New England Ham & Clam Chowder for the Family

Fri, 09 Mar 2007 18:19:02 -0500

Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!! -- posted by Debber

New England Fish Chowder

Sat, 07 Apr 2007 23:27:23 -0400

Hmm mm good -- posted by swirlycinnacakes

Ham, Corn & Sweet Potato Chowder

Mon, 09 Apr 2007 19:07:31 -0400

This is a quick and simple chowder I made with Easter leftovers. Five ingredients to pure comfort food. Everything is pre-cooked so all that really needs to be done is to heat together. -- posted by KelBel

Clam Chowder

Mon, 23 Apr 2007 21:38:39 -0400

This is a creamy, gluten-free, New England-style chowder. When buying fresh clams be sure that they are all closed tightly. Clams that are opened are already dead and not a good idea to cook. Buy your clams no more that 1 day before you are going to use them. To keep them alive put them in a bowl and cover with a damp towel and place in the back/middle of the middle shelf in your fridge. (That is the coldest place.) This chowder is easy to make and very easy to eat. ;) I hope you enjoy! -- posted by Rissa Lou

Rocky Point Clam Chowder

Fri, 27 Apr 2007 11:28:52 -0400

This is a tradition in Rhode Island! When I was growing up there was an amusement park on the shore called "Rocky Point". It had a huge Shore Dinner Hall that served a meal of lobster, chowder, clamcakes, sweet corn and watermelon. This is the original recipe for the red chowder. It makes 20-8 ounce servings so you may want to cut the recipe in half. Serve with my clam cake recipe. Close your eyes, take a bite and you are in Rhode Island! -- posted by "Food:The Way To Anyone's Heart"

Maine Clam Chowder

Sat, 12 May 2007 17:16:25 -0400

Creamy and good. From the cookbook, "Maine Ingredients". -- posted by Vicki in CT

Steve's New England Clam Chowder

Wed, 16 May 2007 21:26:32 -0400

All my recipes are gourmet and require the freshest of ingredients. Usually seasonal. I developed this recipe through trial and error over 25 yrs. The season is coming up for this recipe. Enjoy. -- posted by Chef stevemib

Maryland Crab Soup

Mon, 28 May 2007 22:37:21 -0400

This is not a cream-based soup,but is a peppery, tomato-filled mixture with pearl barley, vegetables, and snowy chunks of crab.Originally from a May 1983 issue of Bon Appetit that featured the sights and cusine of Baltimore, Maryland.This needs to be made a day ahead of serving it. -- posted by Leslie in Texas

Maryland Crab Stew

Wed, 30 May 2007 22:34:20 -0400

This is a tomato-based crab stew,with clams and vegetables. Originally from an October 1980 issue of Bon Apetit magazine in the R.S.V.P. Letters to the Editor. It was requested from Dockside Murphy's restaurant in Salisbury, Maryland. -- posted by Leslie in Texas

Bob's Clam Hut Clam Chowder

Wed, 06 Jun 2007 22:47:46 -0400

If you have ever been to Bob's, you know your in for a real treat with this delicious chowder. Top with oyster crackers and enjoy! -- posted by CookinNEatinGal

Venus De Milo Seafood Chowder

Thu, 07 Jun 2007 22:45:14 -0400

For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. This recipe is yet another first place winner at the Newport, Rhode Island Chowder Festival -- posted by "Food:The Way To Anyone's Heart"

Venus De Milo New England Clam Chowder

Fri, 08 Jun 2007 14:51:23 -0400

This recipe is a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school. -- posted by "Food:The Way To Anyone's Heart"

Lobster Chowdah (Chowder)

Tue, 19 Jun 2007 21:44:32 -0400

This is a chowder that uses left over lobster shells as a base for the stock. This only contains a small amount of the actual lobster meat...why, because you already ate it at the lobster boil! We bring home shells whenever we go to Abbott's In the Rough a wonderful restaurant on the Sound here in CT. From NewEnglandCooking.com. -- posted by Vicki in CT

Sea Bass Chowder

Thu, 28 Jun 2007 11:20:35 -0400

You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves. -- posted by echo echo

Hearty Clam Chowder

Sun, 19 Aug 2007 23:53:21 -0400

Luscious, thick chowder is guaranteed to feed the chilled and starved at your table. -- posted by Momma Mia

Crock Pot Manhattan Clam Chowder

Tue, 28 Aug 2007 17:27:23 -0400

From About.com -- posted by Dr. Sessions

My Best New England Clam Chowder

Tue, 02 Oct 2007 22:34:04 -0400

My husband and I love soups and chowders. This is one of my husband's favorites. Originally from a magazine clipping, I've "futzed" around with it until it suits our tastes. It makes one Dutch oven full and the servings depend on how much you eat. I usually eat one bowl and my husband finishes off the rest. (He loves it!) Start to finish it takes less than an hour to make. -- posted by anni

Comforting Corn Chowdah... New England Style!

Sat, 08 Dec 2007 02:11:30 -0500

After studying various recipes and methods, I've finally perfected the best corn chowdah that I've ever tasted. It's filling, reheats well, and it's always a hit to even those who claim to "hate" corn chowdah. I like to serve it with a dense honey cornbread. This recipe will yield a lot but is easily halved. It freezes well... Just add a little milk upon re-heating. I'll also add... this is NOT low-fat, low calorie, or low carb by ANY means... Just the way I like it! -- posted by mamaXmama

Corn Chowder

Wed, 12 Dec 2007 00:15:05 -0500

If you like corn chowder, you'll love this one. Given to me by my mother-in-law. It is one of my DH's favorites. -- posted by eclectic1

New England Clam Chowder

Wed, 19 Dec 2007 20:36:41 -0500

A good friend gave me this recipe several years back. It always comes to me as a craving sometime in late December to early February. -- posted by Coraniaid

Crock Pot Manhattan Clam Chowder

Sun, 23 Dec 2007 18:38:40 -0500

The original version of this recipe came from the BH&G "Simple Slow Cooker Recipes". I've changed it a bit to make it my own! It freezes beautifully by the way! -- posted by CeciMami

New England Clam Chowder

Mon, 07 Jan 2008 15:21:40 -0500

The classic & yummy chowder. -- posted by -------

Cod, Broad Bean, and Spinach Chowder

Mon, 28 Jan 2008 01:10:16 -0500

Thick and creamy soup that is finished with coutons to soak up the flavors. This is a fantastic chowder for the winter months. -- posted by Lateshow9

Chicken Corn Chowder

Tue, 29 Jan 2008 17:06:14 -0500

Classic New England chowder -- posted by littlemissljk

"21" Manhattan Clam Chowder

Fri, 01 Feb 2008 00:42:16 -0500

From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper). -- posted by Dee514

Salmon Chowder

Sun, 03 Feb 2008 19:57:39 -0500

This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups. -- posted by Heirloom

Low Calorie Clam Chowder

Sat, 09 Feb 2008 01:44:59 -0500

A creamy, flavorful low cal substitution. -- posted by Happy Happy Joy Joy

Seafood Chowder

Wed, 20 Feb 2008 02:08:46 -0500

This is a recipe I made for my sons..They loved seafood and this was easy and inexpensive.. -- posted by cooks-alot

Trego Family Manhattan Clam Chowder

Mon, 24 Mar 2008 23:58:11 -0400

This is my Grandpop Trego's recipie for Clam Chowder. Grandpop could never make anything in small batches. Make sure you have a very large pot. This makes 5 gallons of chowder. Use salt to adjust to your taste. This can be packaged and put into the freezer for later use. -- posted by Thndrus

Creamy Southern Seafood or Fish Chowder

Thu, 03 Apr 2008 01:02:09 -0400

After searching through a bunch of recipes here and elsewhere I couldn't find quite what I was looking for. So instead I decided to whip up my own variation. This will be a work in progress, but as I'm pregnant and dying for a good creamy, but not too unhealthy fish chowder this will do the trick. I'm moderately lactose intolerant, but I'll be sure to include substitutions for lighter, low dairy, or dairy heavy versions. Cheese and cream actually don't have that much lactose in them, so you can use them without much concern about that.. of course you do get the delicious but unhealthy extra calories that come with. -- posted by MC Baker

Uncle Rich's Classic Clam Chowder

Wed, 07 May 2008 19:34:30 -0400

Uncle Rich was a handyman who was also a great cook. We've kept this clam chowder recipe in our family for decades. I've used canned potatoes so you can whip this up quickly; you can substitute chunked, boiled, unpeeled redskins for the color and additional texture. Clam chowder comes in as many forms as tiramisu. This is the 'white' kind, and the broth is milky and clammy, not thick and potatoe-y. I've included instructions at the bottom if you want the later. Do try it with a dash of hot sauce or crab boil. Somehow this makes it taste better (think about buffalo wings with blue cheese dressing - who'd have guessed?) without making it spicy. You won't know it's there, but it improves the flavor. Garnish with fresh parsley. -- posted by Stephanie John

New England Seafood Chowder

Fri, 04 Jul 2008 23:57:58 -0400

Tomatoes add a nice touch of color and flavor to this soup. -- posted by JackieOhNo!

New England Corn Chowder

Fri, 11 Jul 2008 19:18:02 -0400

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New England Corn Chowder

Tue, 15 Jul 2008 20:51:58 -0400

Boston Fish Chowder

Thu, 24 Jul 2008 17:07:33 -0400

This is from a Famous Brand Names cookbook that my mama gave me. I don't eat any meat, with the exception of seafood, so I skip the bacon and use imitation chicken broth or vegetable broth as the base. Enjoy! -- posted by pesce_gurl

Summer Corn, Bacon and Potato Chowder - Ww Core

Mon, 15 Sep 2008 12:21:03 -0400

This is a Weight Watchers Core recipe. Although it uses skim milk, this produces a hearty, comforting and satisfying meal. For those counting points, it would be 4 per serving -- posted by KelBel

North Country Corn Chowder (Rachael Ray)

Mon, 29 Sep 2008 19:15:28 -0400

This comes from Rachael Ray's "Comfort Foods" 30-minute meals series. There are a bunch of corn chowder recipes here but I like the idea of Old Bay in this one. -- posted by ZeeCooks

Cheesy Creamy Ham and Potato Soup

Thu, 06 Nov 2008 21:54:29 -0500

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had! -- posted by Chef #719562

Sublime Clam Chowder

Tue, 18 Nov 2008 01:09:01 -0500

I am a super clam chowder snob. Roux has no place in clam chowder, unless you're trying to hide old gummy fish parts, but then, why would you cook it? This is a thin, light, yet deliciously hearty clam chowder that you can have more than one bowl. I usually pair it with an earthy, hearty salad -- posted by Spicy Little Sister

Vegetarian Pea Soup

Thu, 08 Jan 2009 19:57:27 -0500

one of my favorites from barefoot contessa...had to post here so i could get nutritional information.. -- posted by Cheryl Moore

Vegan Clam-Free Chowder

Mon, 02 Feb 2009 01:41:09 -0500

From VegNews- "This recipe's secret ingredient- oyster mushrooms- adds an authentic texture to this winter's perfect meal-in-a-bowl. Adding a base note of natural smoke flavor completes this masterpiece, which is sure to satisfy even the most ardent- chowder traditionalists." This tastes great in a bread bowl as well! -- posted by EmilyStrikesAgain

Corn Chowder

Wed, 04 Feb 2009 01:50:24 -0500

This is the first corn chowder that I had ever made, or tasted... my husband grew up in New England and said this was the best corn chowder he had ever eaten. **We used the bacon to make BLT's to go with the chowder, however I have seen recipes on here that show you can put it in the chowder itself** -- posted by QuietPoet

Mother's Clam Chowder (Manhattan Style)

Mon, 09 Feb 2009 01:30:40 -0500

This was the recipe my mother used... she and Daddy loved it! So do we. I think the addition of the clam juice is what made it so special. -- posted by Sweetiebarbara

Corn and Ham Soup

Thu, 19 Feb 2009 15:49:24 -0500

This is easy to throw together with ingredients that are more than likely in your kitchen already. It's a great way to use up leftover ham bits, and is a nice, home-style soup to serve on a blustery day. -- posted by JackieOhNo!

Fish Chowder

Mon, 01 Jun 2009 00:49:21 -0400

This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make. -- posted by Alan in SW Florida

Corn Chowder

Tue, 23 Jun 2009 16:23:58 -0400

Based on a recipe from Paula Boyer Roughny's book, Happiness Is A Kitchen In Maine. She says, "Immensely delicious towards the end of the time of year when local farmers sell fresh corn. At the beginning of the harvest your sensuality is more richly rewarded by eating corn on the cob and getting butter on your fingers." I confess that I use a can of corn instead of corn on the cob and still find this delightful! -- posted by mersaydees

4th of July Clam Chowder

Sun, 28 Jun 2009 17:30:13 -0400

Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon. -- posted by tlt295

New England Clambake Chowder

Fri, 07 Aug 2009 10:21:59 -0400

A hearty appetite is a must for this delicious, hearty chowder. The silky smooth stock boasts a rich clam flavor, tender chunks of potato, chewy clams, savory onions and herbs. Serve with oyster crackers and a freshly tossed green salad. -- posted by Feast Your Eyes!

Woodstock Inn New England Clam Chowder

Mon, 05 Oct 2009 13:55:53 -0400

The Woodstock Inn, located in "the prettiest small town in America", is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. -- posted by Molly53

Big Apple Clam Chowder

Thu, 05 Nov 2009 02:12:53 -0500

Good old Manhattan Clam Chowder. I've heard that some claim this chowder originated on Long Island, but trust me, Long Island Clam Chowder is a mix of Manhattan style and New England style. Serve with oyster crackers or Saltines. -- posted by Ice Cool Kitty

Perfect Chicken Corn Chowder

Fri, 13 Nov 2009 12:48:41 -0500

I've never had a better one. Been making this for years. Use a chablis, sauvignon blanc or any not-sweet similar white wine; it need not be a great wine but the wine DOES add that certain something. I've even been known to add a tiny splash of dry sherry at the finish. The soup is filling and delicious. Also freezes well. A vintage recipe, from my "olde" recipe file. I'll tell you how old it is: it calls for 17 oz. cans of creamed corn! I have no idea where the recipe came from originally! -- posted by Jezski