5 Chowders That Will Make You Lick Your Bowl
It’s that time of year again, where that cold chill seems to seep into every corner of your house. And there is always that weird draft under your doorway that sends goosebumps up your spine. What better way to curb the cold than with some delicious stylized chowders? This warm classic is perfect for when you’re looking for some rustic warmth in your life. Here are 5 chowder recipes that will make you lick your bowl.
This recipe is a rich creamy treat perfect for any seafood lover!1. New England Clam Chowder
Yes, the king of all chowders is here! This recipe list would not be the same without this classic. Yes, it is a recipe that we all know and love but with it’s sense of warmth, tradition and freshness, this is one you’ll have to try.
Ingredients
- 4 bacon strips
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 garlic clove, peeled and minced
- 3 potatoes, peeled and cubed
- 1 bottle of clam juice
- 1 cup of water
- 3 tbsp chicken bouillon granules
- 1 pinch pepper
- 1 pinch dried thyme
- ⅓ cup flour
- 2 cups half and half, divided
- 2 cans of chopped clams, undrained
Directions
In a medium skillet, cook your bacon until crispy on medium high heat. Then, set to the side on a paper towel lined plate. Add your celery and onion to the pan and cook until tender. We want to keep the bacon fat in the pan to really get the flavor! Add your garlic and cook for 1 minute longer. Add in your potatoes, claim juice, bouillon, water, pepper and thyme. Bring to a rolling boil and then reduce the heat to a simmer, leaving it uncovered. Cook until your potatoes are tender, around 15 to 20 minutes. Next, in a small bowl, add your flour and half and half. Stir until combined. Gradually, stir into your mixture and bring to a rolling boil until it becomes thick. This should take around 1 to 2 minutes. Stir in your clams and the remaining half and half. Make sure to heat it through but do not boil it. Crumble your bacon on top. Serve and enjoy.
This recipe is perfect for that creamy chowder texture without the seafood.2. Corn Chowder
Unlike other chowders, this dish may seem a little unorthodox. This recipe is guaranteed to chase away the cold and fill you with a warmth unlike any other. In addition, this recipe is great for feeding a large number of people and is great for leftovers.
Ingredients
Corn Stock
- 4 cups of chicken broth
- 1cup heavy cream
- 1 ½ cups of milk
Corn Chowder
- 4 cups corn kernels
- 1 onion, diced
- 4 slices of bacon, chopped
- 1 carrot, diced
- 3 stalks of celery, diced
- 1 pound of potatoes, peeled and cut into thick pieces
- 2 pinches of salt
- 1 pinch pepper
- 1 pinch cayenne pepper
- 2 tbsp chives, chopped
Directions
Begin by cutting the kernels off the cobs of your corn into a stockpot. Or simply buy them separately at your local grocery store. Add in your broth, milk and cream. Bring to a rolling boil then reduce the heat and leave uncovered. Let simmer for 20 minutes. This is a great time to start prepping your chowder. Place a dutch oven over medium high heat. Add in your bacon until brown and crispy. Remove from the heat and set to the side. In the same pot, add your carrot, celery and onion. We want the veggies to absorb the bacon fat here! Cook for 7 to 8 minutes. Next, add in your potatoes, corn kernels, salt, pepper and cayenne. Pour your stock into the pot and bring to a light boil and let simmer. Let cook uncovered for 10 to 15 minutes or until your potatoes are tender. Remove from heat and season with salt and pepper to taste. Garnish with your chives. Serve and enjoy.
3. Cod and Parsnip Chowder
Are you craving the taste of the ocean but are not exactly in the mood for clam chowders? Fear no more! This recipe is perfect for giving that beautiful fishy flavor while also getting that rich creaminess of a chowder. When you’re looking for something new to try, this recipe is a must try for you.
Ingredients
- 1 pound of cod fillets
- ½ lemon
- ½ pound smoked cod, skin and bones removed
- 1 sprig of thyme
- 1 pound of parsnip, chopped
- ½ pound potatoes
- 3 tbsp butter
- 1 cup milk
- 1 onion, chopped
- 1 cup heavy whipping cream
- 1 pinch salt
- 1 pinch pepper
Directions
In a large saucepan, cover your cod and smoked cod with cold water. Add your lemon juice and thyme before bringing to a gentle simmer. Lightly poach your fish for 8 to 10 minutes. Remove from the bowl and save your liquid. When the fish is cool enough, break it apart into bite sized pieces. Peel your parsnips and cut them into thick slices. Peel your potatoes and do the same to your parsnips. Place them in a bowl of water. In another saucepan, melt your butter over medium heat. Add in your onion, parsnips and potatoes, along with your liquid reserved from the other saucepan. Bring to a rolling boil and reduce the heat. Cover and let simmer for 15 minutes. Heat up your milk and cream in a separate pan. And add it to your veggie mixture. Add in your cod and season with your salt and pepper. Garnish your chowder with chives. Serve and enjoy.
4. Seafood Chowder
This recipe takes on a more Italian twist to the New England classic chowder. And unlike the classic chowders, this recipe is guaranteed to bring that rustic warmth to your home, while also leaving you feeling warm and licking your bowl.
Ingredients
- ⅓ cup butter
- 1 dash olive oil
- 1 onion, minced
- 1 quart of half and half
- ⅓ cup flour
- 2 cups clams, drained and juice reserved
- ⅓ cup Parmigiano Reggiano, grated
- 2 potatoes, peeled and cubed
- 1 cup cherry tomatoes, sliced
- 1 ½ cup water
- 1 dash salt
- 1 haddock fillet, cut into 1 inch pieces
- 2 cups of shrimp, peeled and deveined
- 1 cup canned lobster meat, with juice
Directions
Begin by melting your butter and olive oil in a large pot over medium low heat. Add in your onions and cook until translucent. This should take around 5 minutes. Add in your flour, butter, half and half, and clam juice. Add in your cheese and stir until it is thoroughly melted. Next, add in your potatoes and cherry tomatoes. Note, that if your chowder is a little too thick, now is a good time to add some water to get that consistency right. Bring your mixture to a simmer and cook covered for 15 minutes. Season with your salt and pepper. Add in your drained clams, shrimp and haddock. Let it simmer until the haddock is fully cooked, around 5 minutes. Add in your lobster and cook until it is fully heated through. Serve and enjoy.
This recipe is great for all the vegetarians out there!5. Vegetable Chowder
Do you love chowders but don’t like meat of any kind? No problem! This recipe is a must try for all those vegetarians out there who are craving the sweet creamy warmth of chowder. Don’t let dietary restrictions keep you away from having a lovely warm chowder this winter.
Ingredients
- ½ cup red bell pepper, chopped
- 1 onion, chopped
- ¼ cup margarine
- 2 celery stalks, chopped
- ½ head of cauliflower,chopped
- 1 large carrot, diced
- 1 cup broccoli, chopped
- 3 cups water
- 3 cubes of chicken bouillon
- ½ flour
- 3 cups cheddar cheese, grated
- 1 pinch salt
- 1 pinch pepper
- 1 ½ cups of milk
Directions
In a large stockpot, saute your pepper and onions in the margarine until tender. Next, add in your other veggies, water, bouillon, salt and pepper. Bring to a rolling boil and reduce heat. Let it simmer for 20 minutes. Add your flour until smooth and creamy. Bring to a boiling and cook for another 2 minutes. Add in your cheese. Serve and enjoy.
