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Entries tagged with 'chowder'

Sunday Supper: Creamy Corn Chowder With Pancetta and Chives

Sunday Supper Jennifer Olvera 4 comments

Corn chowder with pancetta and potatoes is finished with garlic croutons and fresh, snipped chives. More

Creamy Corn Chowder With Pancetta and Chives

Serious Eats Jennifer Olvera 3 comments

There's no reason to give up soup just because warm weather has arrived. Rather, it's a great way to showcase the season's best. Case in point: this savory-sweet, luxuriously creamy corn chowder that's studded with pancetta and finished with garlicky croutons. More

Striped Bass Chowder from 'The Catch'

Cook the Book Kate Williams Post a comment

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

Striped Bass Chowder from 'The Catch'

Serious Eats Kate Williams Post a comment

Ben Sargent got his cooking career started by slinging chowders from a Brooklyn surf shop. So it should come as little surprise that he includes so many recipes for the seafood stew in his new cookbook, The Catch. This chowder, made with striped bass and broccoli rabe pesto, serves as a perfect bridge between quick summer meals and heartier cold-weather soups and stews. More

The Food Lab: How to Make Real New England Clam Chowder

The Food Lab J. Kenji López-Alt 51 comments

When done right, clam chowder should be rich and filling, but not sludgy or stew-like. But what is the best way to cook chowder? Can the dump-and-simmer method be improved upon by some modern technique? I decided to break it down element by element and figure out how to make the platonic ideal of my childhood Cape Cod memories. More

New England Clam Chowder

Serious Eats J. Kenji López-Alt 23 comments

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use live clams. If live clams are unavailable, skip steps 2 and 4. In step 6, add 1 pound chopped canned or frozen clams to chowder before heating through to serve. About... More

Chicken Chowder with Potato, Bacon, and Corn

Serious Eats Yvonne Ruperti 8 comments

A rich homemade chicken stock forms a flavorful base for this hearty chowder bursting with creamy potatoes and corn. More

Great Clam Chowder at Ecola Seafoods, Cannon Beach OR

Maggie Hoffman 1 comment

I'm pretty picky about clam chowder. First of all, it should taste like clams, as if the juices from the bivalves have really contributed something. The broth should be at least as clammy as it is creamy, and it should never be gluey or pasty. There should be tender pieces of clams, too, and the whole thing needs to be seasoned properly. Suffice it to say, I'm often disappointed. But this unassuming little cup on the Oregon coast impressed us. More

Street Food Profiles: Sam's ChowderMobile in San Francisco

Leah Douglas 5 comments

It's time for another street food profile. This time we chat with the people behind Sam's ChowderMobile in the Bay Area, possibly the only gourmet seafood truck on the West Coast (or in the nation?). They have a double fryer on the truck for on-the-spot sizzling of fish and chips and fish tacos. More

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