Chowders and Bisques - Page 2 of 3
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RecipeManhattan Clam Chowder
Manhattan clam chowder is distinctive for its use of tomatoes, oregano, and crushed red pepper flakes—additions likely influenced by the tomato-based fish and clam soups of Mediterranean fishing communities. The…
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RecipeNew England Clam Chowder
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in…
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RecipeSpicy Corn Chowder
Bacon makes this creamy dish—with just the right amount of heat—the ultimate summer comfort food. Don’t substitute frozen corn here; the flavor of this quick chowder depends on freshly cut…
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RecipeLobster Bisque
Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. (Read…
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RecipeChicken Corn Chowder
For the best flavor, make this soup in late summer when fresh corn is at its sweetest best. It's perfect for those surprisingly cool August nights. The small amount of…
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Recipe
New England Clam Chowder with Thyme
Nothing says New England like clam chowder, or "chowdah" as we say here. Every family has its own recipe, and when we think of clam chowder, we think of sitting…
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RecipeCream of Celery and Celery Root Soup
This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues…
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RecipeSalt Cod and Corn Chowder
Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…
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RecipeClassic Manhattan Clam Chowder
This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a…
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RecipeSummer Corn Chowder with Scallions, Bacon & Potatoes
When you've got fresh corn coming out of your ears, use them in this quick, satisfying soup, which uses the cobs to infuse even more corn flavor into the broth.
