When it comes to chowder, you can't go wrong with the classics and a few fun twists! Think creamy New England Clam Chowder, loaded with tender clams, or a cozy Corn and Potato Chowder that warms your heart. And let's not forget the crispy Smoky Bacon and Corn Chowder, which takes comfort food to a whole new level. But wait, have you ever tried Spicy Shrimp and Avocado Chowder? It's a game-changer! Stick around to discover these delicious recipes and more.
Classic New England Clam Chowder
Classic New England Clam Chowder is a creamy, hearty soup that captures the essence of coastal New England cuisine. This dish is known for its rich flavor and comforting texture, featuring tender clams, potatoes, and a blend of aromatic ingredients.
Perfect for a chilly day, this chowder is both satisfying and simple to prepare, making it an ideal meal for family gatherings or a cozy night in.
Ingredients:
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 cups diced potatoes
- 2 cups clam juice
- 1 cup heavy cream
- 2 (6.5 oz) cans of chopped clams, drained (reserve juice)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, cook the diced bacon over medium heat until crispy, then remove and set aside, leaving the rendered fat in the pot.
Add the chopped onion and celery to the pot and sauté until softened, about 5 minutes. Stir in the diced potatoes, clam juice, and reserved clam juice, then bring to a boil.
Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender. Once the potatoes are cooked, add the heavy cream, chopped clams, and thyme, stirring to combine.
Allow the chowder to heat through for an additional 5 minutes. Season with salt and pepper to taste, and serve hot, garnished with the crispy bacon and fresh parsley.
Extra Tips:
For a deeper flavor, consider using fresh clams instead of canned, and steam them until they open before adding them to the chowder.
Additionally, you can adjust the thickness of the chowder by adding more or less heavy cream or using a cornstarch slurry to thicken it up. If you prefer a bit of spice, add a dash of cayenne pepper for an extra kick.
Serve with crusty bread or oyster crackers for a true New England experience!
Corn and Potato Chowder

Corn and potato chowder is a comforting and hearty dish that brings together the sweet flavors of fresh corn and the creamy texture of potatoes. This chowder is perfect for a cozy evening, offering warmth and satisfaction in every spoonful.
Whether served as a starter or a main course, it's sure to please both family and friends. With simple ingredients and easy-to-follow steps, you can create a delicious bowl of chowder that warms the soul.
Ingredients:
- 4 cups fresh corn kernels (or frozen corn)
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Cooking Instructions:
In a large pot, melt the butter over medium heat and sauté the chopped onion and minced garlic until they're translucent and fragrant.
Add the diced potatoes and corn to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, use an immersion blender to puree a portion of the chowder for a creamy texture, then stir in the heavy cream. Season with salt and pepper to taste, and let it simmer for an additional 5 minutes.
Extra Tips:
For added depth of flavor, consider roasting the corn on the cob before adding it to the chowder; this improves its sweetness.
You can also substitute half-and-half for the heavy cream if you prefer a lighter version. To make it heartier, feel free to add cooked bacon or ham pieces.
This chowder can be stored in the fridge for up to three days and can also be frozen for future meals. Just remember to reheat gently to maintain its creamy texture!
Smoky Bacon and Corn Chowder
Smoky Bacon and Corn Chowder is a comforting and hearty dish that combines the rich flavors of crispy bacon with the sweetness of fresh corn. This chowder is perfect for chilly days or when you want a satisfying meal that warms the soul.
With a creamy base and a hint of smokiness, this chowder is sure to become a favorite in your household. Gather your ingredients, and let's plunge into this delicious recipe!
Ingredients:
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Cooking Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the corn, diced potatoes, smoked paprika, and broth to the pot. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the heavy cream and season with salt and pepper. Finally, add the crispy bacon back into the chowder and let it heat through before serving.
Extra Tips:
For an even richer flavor, consider using thick-cut bacon and letting it crisp up nicely.
You can also amplify the smokiness by adding a dash of liquid smoke if desired. If you prefer a thicker chowder, mash some of the potatoes with a fork or blend a portion of the soup before adding the cream.
Feel free to customize this chowder by adding vegetables like bell peppers or carrots, or even spices like cayenne for a kick. Enjoy this chowder with crusty bread for a complete meal!
Spicy Shrimp and Avocado Chowder

Spicy Shrimp and Avocado Chowder is a delightful twist on traditional chowder, combining the succulent flavors of shrimp with the creamy richness of avocado. This dish is perfect for those who enjoy a bit of heat in their meals, as the spices boost the natural sweetness of the shrimp and the freshness of the avocado.
Ideal for a cozy dinner or a special gathering, this chowder is sure to impress your guests and satisfy your taste buds.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 ripe avocados, diced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the onion, garlic, and jalapeño until the onion is translucent.
Add the diced potatoes and cook for an additional 5 minutes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
Stir in the shrimp, coconut milk, cumin, smoked paprika, salt, and pepper, cooking until the shrimp are pink and opaque, about 5 minutes. Gently fold in the diced avocado, allowing it to warm through before serving.
Extra Tips:
For a richer flavor, consider adding a splash of lime juice when serving, as it improves the dish's brightness.
You can also adjust the level of spiciness by varying the amount of jalapeño or adding a pinch of red pepper flakes. If you prefer a thicker chowder, mash a portion of the potatoes before adding the shrimp, or blend a small amount of the chowder and stir it back in.
Finally, garnishing with fresh cilantro not only adds color but also brings a fresh flavor that complements the spices beautifully. Enjoy!
Creamy Mushroom and Wild Rice Chowder
Creamy Mushroom and Wild Rice Chowder is a comforting and hearty dish that combines the earthy flavors of mushrooms with the nutty taste of wild rice, all enveloped in a rich and creamy broth. Perfect for chilly evenings or when you need a cozy meal, this chowder isn't only delicious but also packed with nutrients.
With the addition of herbs and spices, it will leave your taste buds singing and your stomach satisfied.
Ingredients:
- 1 cup wild rice, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced (such as cremini or button)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent.
Stir in the minced garlic, followed by the mushrooms, carrots, and celery, cooking for about 5 minutes or until the vegetables soften.
Add the rinsed wild rice, vegetable broth, thyme, and rosemary; bring to a boil.
Reduce heat to a simmer, cover, and cook for 40-45 minutes, or until the rice is tender.
Once cooked, stir in the heavy cream, season with salt and pepper to taste, and let it warm through for another 5 minutes.
Serve hot, garnished with fresh parsley.
Extra Tips:
To improve the flavor of your chowder, consider sautéing the mushrooms separately before adding them to the pot; this will deepen their flavor.
If you prefer a thicker chowder, you can blend a portion of it using an immersion blender before adding the cream.
Feel free to add additional vegetables like spinach or kale for extra nutrition, and adjust the herbs to your liking.
Leftovers can be stored in the fridge for up to 3 days and taste even better the next day!