Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Our favorite warm chowder recipes - 11 recipes

Research our selection of chowders recipes. If you're looking for clam, corn, or crab chowder we have a wide selction for an easy meal any day of the week.

Google Ads

Top rated Chowder recipes

By

This creamy chowder uses canned clams for convenience

  • 2 tablespoons unsalted butter
  • 2 slices smoked bacon, cut into 1/4-inch strips
  • 1 medium onion, finely diced
  • 2 celery stalks, diced into 1/4-inch pieces (reserve tender leaves)
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 (16 ounce) tub frozen clams
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 2 sprigs fresh thyme
  • 1 pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 lemon
  • Salt and freshly ground black pepper
4.7/5 (22 Votes)

By

The perfect New England Clam Chowder recipe

  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained
4.4/5 (29 Votes)

By

In a 5- to 6-quart Dutch oven cook bacon until crisp

  • 8 slices bacon, chopped
  • 1 lb skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 medium red sweet peppers, chopped (1 1/2 cups)
  • 1 cup chopped sweet onion (2 medium)
  • 1 to 2 fresh jalapeño chile peppers, finely chopped
  • 4 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups reduced-sodium chicken broth
  • 2 large Yukon gold potatoes, chopped
  • 2 cups fresh sweet corn kernels
  • 1 1/2 cups whipping cream
  • 1/2 tsp cayenne pepper
  • 2 bay leaves
  • jalapeño chile pepper slices (optional)
4.6/5 (8 Votes)

By

bowl of New England Clam Chowder

  • 8 lbs Live Quahogs, shells scrubbed. (If Quahogs aren’t available, substitute smaller clams or 16 ounces of clams and 6 cups of bottled clam juice)
  • 4 oz Bacon, Apple wood smoked, diced fine
  • 4 Tbsp Butter, unsalted
  • 1 Cup Celery, diced
  • 1 Cup Onion, diced
  • 1 clove Garlic, minced
  • 2 tsp Thyme, Fresh, minced or 1 tsp dried
  • 6 Tbsp Flour, all-purpose
  • 6 Cups Stock, from the clams
  • 2.5 lbs Potatoes, Yukon Gold, peeled and 1/2” diced
  • 1 ea Bay leaf
  • TT Black pepper & Salt as needed
  • 2-3 Cups Light cream (depending on thickness preferred, or can use Heavy Cream)
  • 1 Tbsp Dill, chopped, or 1tsp dry dill
4.5/5 (20 Votes)

By

Cook the bacon in a large Dutch oven over medium heat

  • 2 slices of bacon, cooked until crisp
  • 1/2 large sweet onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 clove of garlic, minced
  • 4 cups of chicken broth
  • 1-2 15 oz cans of diced tomatoes, blended with an immersion blender
  • 1/2 tsp crushed red pepper
  • 1-2 tsp dried thyme
  • 1/4 tsp Worcestershire sauce
  • 1 bay leaf
  • Sea salt and freshly cracked pepper, to taste
  • 6-7 red baby potatoes, diced into bite sized chunks
  • 2 6.5 oz cans of clams and the juice
4.4/5 (8 Votes)

By

Creamy chowder; full of tender, steamed clams

  • 2 cups dry white wine
  • 1 cup bottled or canned clam juice, or more as needed
  • 3 pounds Manila or steamer size clams, scrubbed and rinsed
  • 1/4 pound sliced bacon, cut into 1/2 -inch dice
  • 1 cup celery, finely diced, about 2 medium stalks
  • 1 cup leeks, finely diced, white and light green part only, about 2 small leeks
  • 1 medium potato, peeled and cut into 1/2 inch dice to equal about 1 cup
  • 3 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups heavy cream, hot
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons freshly squeezed lemon juice, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon thinly sliced chives for garnish
4.1/5 (10 Votes)

By

Drain the clams from two 10-ounce cans of clams

  • 1 lbs of diced russet potatoes (about one large potato
  • 1/2 cup onion (about 1/2 medium onion)
  • 1 tbs all-purpose flour
  • 4 strips bacon
  • 2 tbs bacon grease
  • 2 10-ounce cans of clams (preferably canned in water, salt water, or broth - not oil)
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt and pepper
  • fresh chopped parsley
3.6/5 (9 Votes)

By

1. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon

  • 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped (1 tablespoon)
  • 1 large onion (10 ounces), cut into 1/2-inch dice
  • 2 stalks celery (4 ounces), cut into 1/3-inch dice
  • 1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
  • 2 medium carrots (4 ounces), cut into 1/2-inch dice
  • dried bay leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
  • 5 cups Clam Broth
  • Diced clams (reserved from Clam Broth recipe)
  • 1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
  • 1/4 cup chopped flat-leaf parsley
  • Coarse salt and freshly ground black pepper
5/5 (1 Votes)

By

In dutch oven, fry bacon, onion, celery, garlic, Worcestershire, salt and pepper in butter

  • 4 tbsp butter
  • 1/2 lb bacon, diced
  • 1 onion, chopped
  • 2 stalks of celery, chopped
  • 1 garlic clove, minced
  • 1 tsp Worcestershire
  • salt and pepper to taste
  • 4 tbsp flour
  • 1/2 cup water
  • 2 cups raw potatoes, diced
  • 1 bay leaf
  • dash of basil
  • 2 cups milk
  • 3 cans baby clams
  • 2 cans cream of celery soup
0/5 (0 Votes)

By

Drain clams and reserve juice

  • 3 cans chopped clams - (6 1/2 oz ea)
  • 4 bottles clam juice - (8 oz ea)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3/4 cup butter or margarine
  • 1 cup all-purpose flour
  • 1/2 pound bacon chopped
  • 3/4 cup chopped celery
  • 3/4 cup chopped onions
  • 3 cups chopped peeled potato
  • 4 cups scalded milk or half-and-half
  • Butter
  • Chopped fresh parsley
3.2/5 (11 Votes)

More Chowder recipes

previousnext

Any burning questions? Our chefs answer!

Rhode Island Red Chowder New England Clam Chowder