Chowder

Coconut milk and lots of aromatics bring life into this fish chowder. And just when you thought oyster crackers couldn’t get better, you’ll cook them in butter and smother them in paprika.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

Weeknight chowder? Use clam juice. Weekend? It's worth making fish stock from scratch.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunky fish soup (sea bass, shrimp, mussels) with a lot of texture from vegetables. Our version shows off kabocha squash and ají dulce peppers. These are specific varieties of squash and pepper that I search for at the Greenmarket for their deep flavor and beautiful aroma. If you can't find these, use another variety of squash and mild pepper.

With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder and Fulton Market clam chowder). It is believed that disdainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.

在这种安慰杂烩,奶油、面粉、一个d potatoes provide rich, velvety texture, while the smoky flavor of chipotle chile in adobo sauce adds heat. The recipe calls for about a pound of smoked chicken, which is available at some butcher shops and specialty food stores, but you can also use (unsmoked) chicken breasts.

Chowders are by far my favorite kinds of soup and often feature at our table on a Saturday lunchtime. The best, I think is clam, followed closely by finnan haddie. If you can, try and buy some really good-quality undyed finnan haddie, which has a more subtle flavor than some of the others.

If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice.

No-fry zone: We let the fish 'n' chips fave go au naturel.