Chowder Recipes: 19 Thick, Creamy Bowls From Boston Clam to Crockpot Corn

Chowder recipes are the best answer to the first truly cold night of the year. Thick, creamy and full of potatoes, chowder is pure American comfort, and every region has its own proud version. Boston loves it creamy, Manhattan makes it red, Rhode Island keeps it clear, and the Midwest fills it with sweet corn. Searches for chowder just hit their high point for the year, and corn chowder is climbing fast. Below are the classics plus a few you can leave in the slow cooker. Each one comes with an easy recipe and a little regional story. Grab a big pot and the oyster crackers..

Chowder Recipes for the First Cold Night

When the first cold night hits, a thick bowl of chowder beats any soup. These are the classics from Boston to the Midwest corn belt. One quick rule for all of them: once the milk or cream goes in, keep the pot at a gentle simmer so it stays silky. Start with this simple base you can turn into almost any chowder on the list..

You will need: 4 slices bacon, 1 onion diced, 2 celery ribs diced, 3 tbsp butter or bacon fat, 3 tbsp flour, 4 cups broth (clam, fish, chicken or vegetable), 4 potatoes diced, 1 1/2 cups half and half, 1 tsp thyme, salt and pepper.

How to make it: 1. Cook the bacon and crumble it. 2. Soften onion and celery in the fat. 3. Stir in flour for 1 minute. 4. Add broth, potatoes and thyme and simmer 15 minutes. 5. Add your star ingredient: clams, corn, fish or ham. 6. Stir in half and half, warm gently and top with bacon.

New England Clam Chowder, the Queen of All Chowder Recipes

Thick, creamy and loaded with clams and potatoes, this is the Boston classic. It is the version most Americans picture when they hear the word chowder, and one Allrecipes version has more than 2,500 ratings. Canned clams make it an easy weeknight dinner. Do you crush your crackers in or keep them crunchy on top?

You will need: 4 slices bacon chopped, 1 onion diced, 2 celery ribs diced, 3 tbsp flour, 2 cans (6.5 oz) chopped clams with juice, 1 bottle (8 oz) clam juice, 3 potatoes diced, 1 1/2 cups half and half, 1 tsp thyme, salt and pepper.

How to make it: 1. Cook bacon until crisp and remove. 2. Cook onion and celery in the fat 5 minutes. 3. Stir in flour for 1 minute. 4. Add clam juice and the juice from the cans, then potatoes and thyme, and simmer 15 minutes. 5. Add clams and half and half and warm gently without boiling. 6. Top with bacon and pepper.

Rhode Island Clear Clam Chowder

Rhode Islanders like their chowder clear, with no cream and no tomato. The light broth lets the briny clams shine. It is lighter than the Boston version and perfect with a plate of clam cakes. Fresh clams tip: throw away any that stay shut after cooking.

You will need: 3 lb fresh littleneck clams scrubbed (or 3 cans chopped clams), 4 slices bacon, 1 onion diced, 2 celery ribs, 3 potatoes diced, 4 cups clam broth, 1 bay leaf, fresh parsley.

How to make it: 1. Steam fresh clams in 1 cup water until they open, about 8 minutes, and discard any that stay shut. 2. Chop the clams and strain the broth. 3. Cook bacon, onion and celery. 4. Add potatoes, broth and bay leaf and simmer 15 minutes. 5. Add the clams. 6. Finish with parsley.

Tomato Based Fish Chowder, Manhattan and Bermuda Style

Some chowder fans skip the cream altogether. Manhattan clam chowder uses a red tomato broth, and its island cousin, Bermuda fish chowder, adds fish, spices and a splash of sherry pepper sauce. Both are lighter and bright with vegetables. Team cream or team tomato?

You will need: 1 lb firm white fish or 2 cans chopped clams, 1 onion, 2 carrots, 2 celery ribs, 1 green pepper, 2 potatoes, 1 can (28 oz) crushed tomatoes, 3 cups fish or clam stock, 1 tsp thyme, 2 bay leaves, hot sauce.

How to make it: 1. Cook onion, carrots, celery and pepper in oil 8 minutes. 2. Add potatoes, tomatoes, stock, thyme and bay leaves. 3. Simmer 20 minutes. 4. Add fish chunks or clams. 5. Cook 5 minutes until the fish flakes. 6. Season with hot sauce.

Classic Corn Chowder With Bacon

Corn chowder is the Midwest answer to clam chowder, and searches for it jump every fall. Sweet corn, smoky bacon and potatoes in a creamy broth make a bowl that tastes like the end of harvest. Frozen corn works great all winter, which makes it one of the most budget friendly chowder recipes.

You will need: 6 slices bacon, 1 onion diced, 2 celery ribs, 3 tbsp flour, 4 cups chicken broth, 3 potatoes diced, 4 cups corn (fresh or frozen), 1 cup heavy cream, 1/2 tsp smoked paprika, chives.

How to make it: 1. Cook bacon until crisp and crumble. 2. Cook onion and celery in the drippings. 3. Stir in flour, then broth. 4. Add potatoes and simmer 12 minutes. 5. Add corn and cream and simmer 5 minutes. 6. Blend a cup and stir it back for thickness, then top with bacon and chives.

Cheesy Potato and Corn Chowder

Add a handful of sharp cheddar and corn chowder turns into pure comfort food. Roasting the corn first gives a sweet, smoky flavor. It is the one kids ask for again, and one of the most loved chowder recipes in our kitchen. Would you add jalapeno for a kick?

You will need: 3 cups corn, 4 potatoes diced, 1 onion, 2 cloves garlic, 3 tbsp butter, 3 tbsp flour, 4 cups chicken broth, 1 1/2 cups milk, 2 cups shredded sharp cheddar, salt and pepper.

How to make it: 1. Roast or char the corn in a dry skillet. 2. Cook onion and garlic in butter. 3. Stir in flour, then broth and potatoes. 4. Simmer 15 minutes. 5. Add milk and corn. 6. Stir in cheddar off the heat until melted.

Crockpot Corn Chowder, the Easiest of All Chowder Recipes

Searches for crockpot corn chowder are climbing fast this fall, and no wonder. You add everything in the morning, and dinner is ready when you walk in. Stir in the cream at the end so it stays silky. Which night of the week needs this most?

You will need: 4 potatoes diced, 1 onion diced, 2 celery ribs, 4 cups corn, 4 cups chicken broth, 1 tsp thyme, 4 oz cream cheese, 1 cup half and half, 6 slices cooked bacon, salt and pepper.

How to make it: 1. Add potatoes, onion, celery, corn, broth and thyme to the slow cooker. 2. Cook on LOW 7 to 8 hours or HIGH 4 hours. 3. Mash some of the potatoes. 4. Stir in cream cheese and half and half. 5. Cook 20 minutes more. 6. Top with bacon.

Chicken Corn Chowder, Hearty Chowder Recipes for Leftover Chicken

Chicken makes corn chowder hearty enough for the hungriest family. Use a rotisserie chicken to save time. A little smoked paprika and green chiles give it a gentle warmth without heat. Great for using leftover chicken.

You will need: 3 cups shredded cooked chicken, 1 onion, 1 red pepper diced, 3 potatoes diced, 3 cups corn, 1 can (4 oz) mild green chiles, 4 cups chicken broth, 3 tbsp flour, 1 cup milk, 1 tsp smoked paprika.

How to make it: 1. Cook onion and pepper in butter. 2. Stir in flour and paprika. 3. Add broth and potatoes and simmer 15 minutes. 4. Add corn, chiles and chicken. 5. Stir in milk. 6. Simmer 5 minutes and season.

Salmon Chowder With Dill

Pacific Northwest cooks love salmon chowder, and it is a great way to use leftover salmon. Flaky chunks, potatoes, corn and fresh dill in a creamy broth make it feel special. Add the salmon at the very end so it stays tender. Fish lovers will rank it high among chowder recipes.

You will need: 1 lb salmon fillet skin removed in chunks, 1 onion, 2 celery ribs, 3 potatoes diced, 1 cup corn, 3 cups fish or chicken broth, 1 1/2 cups half and half, 2 tbsp butter, 2 tbsp flour, fresh dill, lemon.

How to make it: 1. Cook onion and celery in butter. 2. Stir in flour. 3. Add broth and potatoes and simmer 12 minutes. 4. Add corn and half and half. 5. Add salmon and simmer gently 5 minutes. 6. Finish with dill and lemon.

Smoked Haddock Chowder, Cullen Skink Style

This Scottish favorite, called Cullen skink, is a thick soup of smoked haddock, potatoes and onion in milk. It is smoky, creamy and very cozy. Smoked trout or smoked salmon work too if you cannot find haddock. It is one of the oldest chowder recipes in the British Isles.

You will need: 1 lb smoked haddock, 2 1/2 cups milk, 1 bay leaf, 2 tbsp butter, 1 onion diced, 1 leek sliced, 3 potatoes diced, 2 cups water or stock, parsley, black pepper.

How to make it: 1. Poach the haddock in milk with the bay leaf for 5 minutes. 2. Lift out the fish and flake it, saving the milk. 3. Cook onion and leek in butter. 4. Add potatoes and water and simmer 15 minutes. 5. Add the milk and mash a few potatoes. 6. Stir in fish and parsley.

Ham and Potato Chowder Recipes for Leftover Holiday Ham

Holiday ham leftovers have the perfect home. Diced ham, potatoes and corn simmer in a creamy broth, and the ham bone adds even more flavor if you have it. Freeze extra portions for January.

You will need: 2 cups diced cooked ham, 1 ham bone (optional), 1 onion, 2 celery ribs, 4 potatoes diced, 1 cup corn, 4 cups chicken broth, 3 tbsp butter, 3 tbsp flour, 1 1/2 cups milk, chives.

How to make it: 1. Cook onion and celery in butter. 2. Stir in flour. 3. Add broth, potatoes and the ham bone. 4. Simmer 20 minutes and remove the bone. 5. Add ham, corn and milk. 6. Simmer 5 minutes and top with chives.

Shrimp and Corn Chowder

Sweet shrimp and sweet corn are made for each other. This chowder cooks in about 30 minutes, and the shrimp go in last so they stay plump. A pinch of seafood seasoning gives it a coastal feel, like the best seaside chowder recipes.

You will need: 1 lb shrimp peeled, 4 slices bacon, 1 onion, 1 red pepper, 3 potatoes diced, 3 cups corn, 4 cups seafood or chicken broth, 1 cup half and half, 1 tsp seafood seasoning, parsley.

How to make it: 1. Cook bacon and set aside. 2. Cook onion and pepper in the drippings. 3. Add potatoes, broth and seasoning and simmer 12 minutes. 4. Add corn and half and half. 5. Add shrimp and cook 3 minutes until pink. 6. Top with bacon and parsley.

Loaded Baked Potato Chowder

Everything you love on a baked potato, in a bowl. Creamy potato chowder gets piled with cheddar, bacon, sour cream and green onions. Baking the potatoes first gives the best flavor, but boiled works on busy nights. Want more cozy bowls this season? See our viral fall soups.

You will need: 4 large russet potatoes baked and cubed, 6 slices bacon, 1 onion, 4 tbsp butter, 1/4 cup flour, 4 cups milk, 2 cups chicken broth, 1 1/2 cups shredded cheddar, sour cream, green onions.

How to make it: 1. Cook bacon and crumble. 2. Cook onion in butter, then stir in flour. 3. Whisk in milk and broth until thick. 4. Add potatoes and simmer 10 minutes. 5. Mash some potatoes for thickness. 6. Top with cheese, bacon, sour cream and green onions.

Creamy Vegetable Chowder

Meatless and still hearty, this chowder is full of potatoes, carrots, celery, corn, green beans and peas. Use vegetable broth and it fits Meatless Monday. It is a great way to clean out the crisper drawer, and proof that chowder recipes do not need meat.

You will need: 2 tbsp butter, 1 onion, 2 carrots, 2 celery ribs, 3 potatoes diced, 1 cup green beans, 1 cup corn, 1/2 cup peas, 4 cups vegetable broth, 3 tbsp flour, 1 1/2 cups milk, thyme.

How to make it: 1. Cook onion, carrots and celery in butter 6 minutes. 2. Stir in flour. 3. Add broth, potatoes and thyme and simmer 15 minutes. 4. Add green beans, corn and peas. 5. Stir in milk. 6. Simmer 5 minutes and season.

Seafood Chowder, the Most Special of Our Chowder Recipes

For a special night, add a little of everything: white fish, shrimp, scallops and mussels. It is the kind of bowl you get at a seaside restaurant, made in one pot at home. Fresh mussel tip: discard any that do not open.

You will need: 1/2 lb white fish, 1/2 lb shrimp, 1/2 lb scallops, 1 lb mussels scrubbed, 4 slices bacon, 1 onion, 2 celery ribs, 3 potatoes diced, 3 cups seafood stock, 1 1/2 cups half and half, 2 tbsp flour.

How to make it: 1. Cook bacon, onion and celery. 2. Stir in flour, then stock and potatoes, and simmer 12 minutes. 3. Add half and half. 4. Add mussels, cover and cook 4 minutes until open. 5. Add fish, shrimp and scallops for 4 minutes. 6. Discard unopened mussels and serve.

Crab and Corn Chowder

Sweet crab meat and corn make a golden, rich chowder that feels like a Maryland summer, even in November. Lump crab goes in at the end so the pieces stay big. A dash of hot sauce on top is a must.

You will need: 8 oz lump crab meat, 4 slices bacon, 1 onion, 1 red pepper, 2 potatoes diced, 3 cups corn, 3 cups chicken or seafood broth, 1 cup heavy cream, 1 tsp seafood seasoning, chives.

How to make it: 1. Cook bacon and set aside. 2. Cook onion and pepper. 3. Add potatoes, broth and seasoning and simmer 12 minutes. 4. Add corn and cream. 5. Fold in crab gently and warm 3 minutes. 6. Top with bacon and chives.

New England Fish Chowder

Before clams took over, New Englanders made chowder with whatever fish came in, usually cod or haddock. It is simple, milky and comforting. Big flaky pieces of fish and tender potatoes are the whole point of these old chowder recipes.

You will need: 1 1/2 lb cod or haddock in chunks, 4 slices salt pork or bacon, 1 onion, 4 potatoes sliced, 3 cups water or fish stock, 2 cups whole milk, 1 cup cream, 2 tbsp butter, thyme, salt and pepper.

How to make it: 1. Cook salt pork until crisp. 2. Cook onion in the fat. 3. Add potatoes, stock and thyme and simmer 12 minutes. 4. Lay fish on top, cover and cook 6 minutes. 5. Add milk, cream and butter and warm gently. 6. Season and rest 10 minutes before serving.

Clam Chowder in a Bread Bowl

San Francisco made this one famous: a hollowed out sourdough bread bowl filled to the top with clam chowder. The bread soaks up the soup, and eating the bowl is the best part. Easy to do at home with round loaves, and it works with any of these chowder recipes.

You will need: 4 small round sourdough loaves, 1 batch New England clam chowder, 2 tbsp melted butter, chopped parsley.

How to make it: 1. Heat oven to 350 F. 2. Cut the tops off the loaves. 3. Scoop out the insides, leaving a thick wall. 4. Brush inside with butter and toast 10 minutes. 5. Fill with hot chowder. 6. Top with parsley and serve with the bread lids.

Homemade Oyster Crackers and How to Thicken Chowder

No chowder is complete without oyster crackers. Toss store bought ones with butter and herbs for a quick upgrade. For thicker chowder, mash some of the potatoes in the pot or simmer a few minutes longer, and never let it boil hard after the cream goes in, or it can turn grainy. Find a top rated version at Allrecipes.

You will need: 4 cups oyster crackers, 1/4 cup melted butter, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper.

How to make it: 1. Heat oven to 300 F. 2. Mix butter and seasonings. 3. Toss with the crackers. 4. Spread on a sheet pan. 5. Bake 15 minutes, stirring once. 6. Cool and store in a jar.