chowder

Rich corn chowder with roasted poblanos, fresh corn, potatoes, onions, stock, and cream.

Roasted Poblano Corn Chowder

chiles

Tbsp butter

medium onions, diced (about 2 1/2 cups)

celery, diced (about 3/4 cup)

garlic, minced (1 teaspoon)

corn corn corn

chicken stock (use vegetable stock

salt

bay leaves

cumin

dry oregano

heavy cream

black pepper

limes,

"Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I'm just curious though, would grilling the corn a little give it a smoky kick?"

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame.
You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.
When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.
Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Prepare corn: While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Add potatoes, stock, spices: Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Add corn, then poblanos: Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Add cream: Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
 
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

"The only thing I did differenly , is I cubed chicken and sauteed' it with the celery and onion.  This is fantastic."

"Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped."

"Thanks! This was yummy! I serve it w\/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w\/ Hatch peppers also.  It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it."

"This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!"

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Clam Chowder, Lightened Up

unsalted butter

tbsp flour

white onion (chopped fine)

potatoes

2% milk

vegetable broth

10 oz cans clams (drained, juice reserved)

thyme

parsley

kosher salt and fresh pepper

corn

oyster crackers (optional for serving)

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

Add flour and stir 1 to 2 minutes.

Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt &amp; pepper to taste.

Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

Add clams, corn and adjust salt if needed and cook another 5 minutes.

Serve and garnish with fresh parsley.

As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I take a much more traditional one-pot approach to chowder-making. While the resulting dish it may not quite reach the lofty heights of fine dining, the results are still creamy, satisfying, delicious, a great use of leftovers or inexpensive fish, and—most important—really, really easy.

Easy, Creamy One-Pot Salmon Chowder Recipe

salt pork

water (30 milliliters)

onion, finely chopped (about 8 ounces; 225 grams)

large ribs celery, finely chopped (about 6 ounces; 170 grams)

salt and black pepper

all-purpose flour (about 20 grams)

clam juice (235 milliliters)

whole milk (900 milliliters)

bay leaf

boneless, skinless fish scraps,

herbs

sauce,

Crackers,

Combine salt pork or bacon and water in a heavy-bottomed stock pot or Dutch oven over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion, and celery. Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.

Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.

Serve immediately, garnished with minced fresh herbs, hot sauce, and crackers.

This is a pretty standard fish chowder with some Polish flair tossed in. I of course used Lake Erie yellow perch, but any firm fish will do. Use a good chowder fish like perch, tautog, tilefish, sturgeon, cobia, California white seabass, grouper -- the key is firm and white. Most good Polish kielbasa sausage is smoked, and while you can use whatever sausage you want, make sure it is smoked. You want that flavor with the mild fish. The dill really adds something to the stew, but if you hate it, use parsley instead. As for the sour cream, put it in a bowl at the table and let people add it to their liking.

Lake Erie Perch Chowder

large yellow or white onion, (about 2 cups, chopped)

fish stock

water

marjoram

Salt and black pepper

dill

sour cream, (served tableside)

Melt the butter in a Dutch oven or other heavy pot over medium heat. When it stops frothing, add the chopped onion and cook gently until its soft and translucent. Do not let it brown.

Add the potatoes and coat with the butter. Cook for 1 to 2 minutes to let the butter absorb a bit. Sprinkle everything with salt. Pour in the fish stock, water and marjoram and add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.

Once the potatoes are tender, add the perch and the kielbasa and simmer another 10 minutes. Turn off the heat and add the dill.

Ladle into bowls and let everyone add sour cream to taste at the table. Serve with lots of beer. and some crusty bread.

This Clam Chowder is the bomb! It's a variation of a classic New England clam chowder recipe, and includes corn in addition to hard shell clams, potato, and cream. 

Clam Chowder With Corn

clams

unsalted butter olive oil

salt pork,

onion

all-purpose flour (less

dry white wine,

potatoes (russets

corn (frozen is fine)

heavy whipping cream

Clam Chowder with Corn

Clean and prep clams: Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well salted water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them.

Steam the clams: Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit; just watch so it doesn't overflow.
Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid.
Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. You should have 1 1/2 to 2 cups of chopped clams.

Brown the salt pork: Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.)

Add onion: Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add flour, let cook, then add wine: Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition.

Add potatoes, clam steaming liquid, spices: Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid.
Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer.
Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through.

Heat cream: While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.

Add clams, stir in cream: When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.
Note that if you simmer the soup after the cream has been added, the soup may curdle. This is why we turn off the heat before adding the hot cream.
Serve with oyster crackers or rustic bread.

"This was really really really delicious. Made as written but with canned clams. Really loved the flavors!"

"Best ever! My husband loves this clam chowder!!! Bonus..its so easy to make."

"Only thing I didn’t include was the bacon, but followed the remaining recipe. Definitely not the usual clam chowder. The flavoring brought this dish up quite a few notches!!! Spices and ingredients perfectly paired. Store bought will never be the same"

"I made this with fresh corn and ham. Living in rural Missouri amid the corvid quarantine, there is no chance to get fresh clams. I used a can of  chopped and a can of whole clams. I cannot judge its authenticity,  but it was delicious. Thanks for sharing."

"Good!  I really tried to stick with the recipe, had to use ham instead of bacon (sigh) but it was really good!  i'm going to make it again.  Thank you!   :D"

A smoked salmon chowder loaded with tender potatoes, cream cheese for creaminess, and capers for a little added zing! This tastes just like the stuff they serve at the Seattle Pike Place Market!

Seattle-Style Smoked Salmon Chowder

butter

yellow onion, diced

celery,

garlic,

lb. potatoes, diced (Yukon gold

fennel seeds

basil

tomatoes,

½ -3 ½ cups stock (fish, shrimp, or chicken)

EACH: tomato paste AND capers + 1 tablespoon brine

cheese,

low sodium Old Bay seasoning

shrimp (chopped

salmon,

SAUTE: Heat the butter in a large soup...

SAUTE: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.

CREAM CHEESE: When the potatoes are fork-tender, remove...

CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.

SIMMER: Add the heavy cream and reduce the...

SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.

SERVE: the chowder immediately or as I recommend,...

SERVE: the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.

Here's what you need: bacon, onion, celery, carrot, all-purpose flour, black pepper, dried thyme, minced clam, chicken stock, potatoes, heavy cream, bay leaf, oyster cracker

New England Clam Chowder Recipe By Tasty

oz bacon, 4 slices, chopped

onion, diced

celery, diced

carrot, diced

all-purpose flour

clam,

chicken stock

potatoes,

oyster cracker,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

New England Clam Chowder Recipe by Tasty

Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

Add onion and sauté until softened and translucent, about 3 to 5 minutes.

Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

Add in reserved clam meat and cook for an additional 2-4 minutes.

Remove from heat and serve with oyster crackers

https://vid.tasty.co/output/23530/mp4_640x640/1486661575

For a bowl of creamy comfort, try Dave Lieberman's New England Clam Chowder recipe from Food Network, perfect with homemade baguette croutons.

New England Clam Chowder

onion,

celery

stock

Idaho potatoes,

baguette,

flat-leaf parsley

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;

This is a great basic recipe and good starting point for customizing a clam chowder to suit your tastes. I found the ratio of veggies to clams to broth to be a bit off, so I tweaked the recipe the second time I made it. I used bacon fat in addition to the butter, cut the amount of celery, onion, and potato in half, added bottled clam juice, and added more broth and cream than the recipe called for. I also added about 1 teaspoon of Old Bay seasoning. I also used Yukon gold potatoes instead of Idaho potatoes, and I diced the potatoes into 1/4" pieces for faster cooking. This soup turned out beautifully and is so much easier than many clam chowder recipes out there. 

This chowder is absolutely delicious!  The first time I made New England Clam Chowder, I followed a different Food Network chef's recipe, and while it was good, this one is MUCH better and much less fussy than the other recipe.  I will be making this over and over again.

I am VERY appreciative that this recipe does NOT use bacon. I LOVE BACON,  but not in New England Clam Chowder.  If you're using bacon,  you should call the soup something else!<div><br /></div><div>Unlike many of the other recipes I've researched,  this recipe is authentic as it uses the basic/simple ingredients for REAL New England Clam Chow'dah. ...It's,  'WICKED AWESOME! !!'</div>

This may be the BEST clam chowder Ive ever had.  We went clammin' for pismo clams here in San Diego, so I made it with just over 20 oz (21 clams) of fresh clams. We left them in a bucket of ocean water overnight so they would purge themselves of all the sand.  I cant even tell you how delish this was.  I followed everything else to the number and it was PERFECT! I usually tweak recipes, but this one is awesome, as is!!!

Good recipe, easy and quick. I added some peppered bacon and sautéed Serrano pepper and garlic along with the celery and onion, adds a nice flavorful kick.

I love this recipe but like some of the others also wanted bacon.  I  fry 4 pieces of thick bacon, chopped and then add the onions and celery to the bacon.  I also add additional clam juice, I like the Cento Natural Clam Juice.  Shared some with my 87 year old neighbor and he said it was the best he has had in 50 years! 

I love this clam chowder recipe. It is my go to recipe. I've been making often and my family LOVES it. Thank you!

Lieberman's clam chowder is delicious. Love that there's no salt pork or bacon to cover up the "clean" taste of the chowder. TWO ERRORS: Video says use a quart of stock and written recipe says 2 cups. I first made while following video; it was too watery and tasted too mild. Looked at written recipe when made it again with TWO cups of stock - delicious! Also titles for describing how to do chowder and croutons both said were for croutons. (Also, New Englanders usually use "oysterettes," which is what I served this great chowder with.) <div><br /></div>

No bacon..no problem. Love this recipe. Works great for Pescatarians. 

Great chowder!  I needed to make it for the Broncos v Patriots game, LOL.  To make it gluten-free I used 2 Tbl butter and 2 heaping Tbl rice flour for the roux. To make it lactose-free I used whole Lactaid milk instead of cream.  A light mashing with a hand held Braun mixer thickened it up perfectly right before adding the clams.  We had 2 six ounce cans of chopped clams from Bar Harbor and 10 ounce whole baby clams from Chicken of the Sea.  Lovely!

https://www.foodnetwork.com/videos/dave-liebermans-clam-chowder-0228329

Dave Lieberman makes his mom's favorite soup, New England Clam Chowder.

Dave Lieberman's Clam Chowder

This creamy seafood chowder is a great weeknight meal in 20 minutes and tastes better the next day.

Nova Scotia Seafood Chowder

potato

lb chowder mix

carrot diced

homogenized milk

flour

Old Bay seasoning

cornstarch

In a pot saute onion, celery, carrot in...

In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.

Add potato and cook 1 minute.

Add old bay seasoning and cook an additional...

Add old bay seasoning and cook an additional minute.

Add chowder mix and toss 1/8 cup of...

Add chowder mix and toss 1/8 cup of flour to coat.

Add 1 cup water and put lid on...

Add 1 cup water and put lid on for 5 minutes.

Remove lid, add milk and cornstarch/water mixture.

Bring to a boil and simmer 5 minutes.

Season with salt and pepper to taste and...

Season with salt and pepper to taste and serve warm.

This Summer Corn Chowder is creamy, comforting and full of flavor. Made with bacon, garlic and cheese it's pretty hard to resist and can be enjoyed all summer long! Serve in big bowls with a side of crusty bread.

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