Chowder

Serves 3

20 mins

218 Kcal

Chowder is a North American soup or stew originating from New England; it is said to contain milk or cream with all sorts of ingredients, including vegetables, seafood, and meat, richly flavoured with chunky flavourful bits. The most frequently used ingredients in chowder are potatoes, onions, celery, and carrots, often paired with butter or bacon for flavours. It's thickened using flour or a roux to give it that velvety texture. Seafood chowder, especially clam chowder, stands out as a staple of the most popular types. The two primary forms are New England-style, creamy and white, and Manhattan-style, with a tomato-based broth that is not as rich. Both varieties centre around clams, of course, while also including finely chopped celery and onions. New England clam chowder is famous for its rich, satisfying texture. Served often with bacon, potatoes, and cream, the dish has a sweet and savoury taste. Some other versions of chowders are chicken- or vegetable-based ones, which people enjoy the most in the winter because they have a warm filling. The usual course when serving chowder is either a first or foremost course. Further, it is perfect with some crusty breads or crackers. Its versatility accommodates various dietary preferences while also being a comfort food. Let's explore the recipe of chowder.

Ingredients required for Chowder

8 cup potato
3 cans chicken broth
1/3 cup onion
1/4 tsp pepper
1 pack cream cheese

Cooking steps for Chowder

1
Let's begin with the recipe of Chowder.
2
Slice the potatoes into well-cut, even cubes so that they will cook thoroughly. Chop your onions as fine as you desire for an adequate consistency.
3
If using bacon, you must fry those until crispy, let them cool down, then crumble.
4
Toss diced potatoes and chicken broth into the big pot and boil on medium-high heat.
5
Once it starts boiling, lower the heat and continue to simmer for about 15-20 minutes until potatoes are tender.
6
If the potatoes are tender, add an undiluted can of cream of chicken soup together with chopped onions. The cream of chicken soup will give it a creamy texture and a sweetness of flavour, while onions will provide a mild sweetness.
7
Season with 1/4 teaspoon of pepper, then stir well to combine everything.
8
Allow the mixture to simmer for another 5-10 minutes. Stir occasionally to prevent anything in the pot from sticking to it.
9
Once it is well-blended and warmed, add the softened cream cheese in cubes.
10
Mix constantly as it melts in the soup to achieve a silky, smooth texture. It's essential for this step because this not only enhances its richness but also thickens the soup. Stir patiently; while there is a tendency for cream cheese not to melt completely the first time it meets hot soup, you will be able to avoid lots of lumps when you stir more often.
11
Add the bacon if you're using it. Break the cooked bacon into pieces and incorporate it into the soup for a nice, smoky, savoury flavour.
12
You can also thin the soup to the desired consistency at this point. If it's too thick, add a little chicken broth and stir until you reach your desired consistency.
13
Taste the soup and season it to taste, adding more pepper if desired.
14
If desired, spoon the chowder soup into bowls and top each with chopped chives. Chopped chives add a bright onion flavour and cut the richness of the soup.
15
Serve the chowder hot, with crusty bread or a side salad. You can enjoy this creamy chowder recipe with toasted garlic bread with added crunch contrasts to the smooth texture.
16
Serve this as an appetiser or main course at any meal, accompanied by toppings such as shredded cheese, extra bacon bits, or even a dollop of sour cream for a little added richness.

Shop Ingredients

Chicken Broth (3 cans)

165

157

169

139

129

219

242

159

338

Pepper (1/4 Tsp)

146

156

175

259

312

202

125

171

Cream Cheese (1 pack)

180

353

Potato (8 cup)

Onion (1/3 cup)

FAQs

What's the difference between soup and chowder?

The texture and consistency are the most significant differences between soup and chowder. The soup is much thinner, smoother, and typically pureed or lightly blended, creating an even lighter, silkier result. Chowder is heartier and thicker, containing chunky ingredients, such as cubed potatoes, onions, and sometimes other veggies or meats, like bacon. All chowders contain cream or milk, which enhances their richness and filling capacity; they possess a slightly rough texture that makes each spoonful substantial.

Can I make chowder without meat?

Yes. You can easily make chowder without meat! Vegetarian chowders are popular alternatives. A classic corn chowder, for example, is made with corn, potatoes, onions, and cream: rich, sweet flavour. You can even make a hearty potato or vegetable chowder by substituting all the meat with a mix of vegetables, including carrots, leeks, and cauliflower. All sorts of ingredients can produce the texture and comfort of chowder.