18 Chowder Recipes We Love: From Clam to Corn

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Chowder can be an intriguing dish; a warm, hearty soup that defies conventional expectations. Yet, it remains a comforting staple, offering a range of flavors and textures. From a creamy salmon stew enjoyed with a view of the Baltic Sea to indulgent seafood chowder paired with rustic brown bread along the picturesque coast of Ireland, chowder is synonymous with comfort. Even homemade varieties, such as sweet corn chowder featuring fresh market ingredients, encapsulate the essence of nourishment and satisfaction. Below are some cherished chowder recipes that highlight culinary traditions from various regions, including those from Peru, New England, and Ecuador.

Corn, Crab, and Shrimp Chowder

Cara Cormack

This sumptuous chowder, crafted by Andrew Zimmern, features the delightful combination of cream, butter, crab, and shrimp. Its standout element is a homemade stock created from leftover corn cobs and shrimp shells, ready in just 30 minutes.

Seafood-and-Seaweed Chowder

Caitlin Bensel

Adding dried seaweed to a mussel, clam, and cod chowder introduces a subtle taste of the sea. Ingredients like kelp or kombu, available in most stores, elevate the flavor profile.

Corn Chowder

Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Claire Spollen

Chowder isn’t just for the colder months. This homemade corn chowder, rich and slightly sweet, showcases the best of summer’s bounty but can be enjoyed any time of year with either fresh or frozen corn.

Manhattan Clam Chowder

Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley

This version shifts away from the traditional cream base, favoring a tomato broth infused with white wine and enriched with bacon fat. Yukon gold potatoes and chopped clams lend satisfying texture and flavor, setting the stage for a spirited regional chowder rivalry.

Shrimp and Corn Chowder

Greg DuPree

Chef Maricel Presilla’s Ecuadoran take on this chowder, recognized by Food & Wine as one of the best recipes in 2018, uses a unique ingredient—grated unripe plantain—that contributes to its creamy consistency.

Creamy Shrimp, Corn, and Tomato Chowder

Fredrika Stjärne

Carla Hall’s take on this chowder combines an array of flavors by incorporating fresh herbs and tender potatoes along with a can of creamed corn, providing natural sweetness and richness without too much cream.

Corn Chowder with Bacon and Sea Scallops

Ericka McConnell

This hearty corn chowder, featuring crispy bacon and seared scallops, delivers a delightful combination of smoky sweetness. It’s designed for year-round preparation, utilizing frozen corn for convenience.

Smoky Oyster Chowder with Bacon, Rosemary, and Fennel

Marcus Nilsson

Chef Dylan Fultineer selects high-quality bacon to imbue this chowder with a rich smokiness, using a base of sautéed celery, onion, and fennel, ultimately incorporating fresh oysters for an elevated taste experience.

Curry-Coconut Clam Chowder, Papi-Style

Chris Court

Chef Roy Choi, known for his innovative approach, puts his twist on traditional clam chowder with green curry paste, fresh lime juice, and creamy coconut milk, a nod to his culinary journey.

Peruvian Shrimp-and-Corn Chowder

Raymond Hom

Chupe de camarones, a traditional Peruvian dish, combines local ingredients such as potatoes and corn, alongside shrimp that contributes its flavor to the broth, making this chowder a celebration of regional ingredients.

Smoked-Trout Chowder

Frances Janisch

Quickly prepared, this chowder uses smokily flavored fish, offering a quick route to a deeply flavorful dish. It comes together in about half an hour, making it a convenient option for weeknight dinners.

Clam Chowder

David Malosh

Emeril Lagasse draws inspiration from his upbringing in Fall River, Massachusetts, crafting a creamy clam chowder with distinct flavors from cayenne, hot sauce, and classic seasonings, presenting a quintessential rendition of this regional dish.

Southwest Seafood Chowder

David Malosh

Chef Steve Sicinski embraces a Southwestern influence by introducing ancho chiles for a complex, layered heat, presenting his unique take on the traditional seafood chowder, best paired with a robust Viognier.

Whitefish, Leek, and Celery Chowder with White Beans

Marcus Nilsson

Justin Chapple reimagines chowder by omitting potatoes in favor of beans and replacing bacon with smoked whitefish, creating a lighter yet still indulgent dish.

Corn and Cod Chowder

Ben Dearnley

A richly creamy corn chowder, generously embellished with chunks of tender cod, offers a fulfilling and flavorful meal, perfectly complemented by a slice of crusty bread.

Corn and Shrimp Chowder with Mashed Potatoes

Lucy Schaeffer

In this unique chowder, mashed potatoes take center stage, enhancing the overall texture and flavor, especially when combined with dill seeds for a refreshing touch.

Fish-and-Shellfish Chowder

Quentin Bacon

Chef Wade Murphy enhances this chowder with the briny essence of mussels and littleneck clams, adding their coarsely chopped meat, and careful timing ensures the fish remains perfectly cooked.

Chicken and Sweet-Potato Chowder

William Meppem

Featuring sage, leeks, and sweet potatoes, this hearty chowder embodies the flavors of autumn, making it a delightful pairing with a rich, buttery Chardonnay.

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