Real Chowdah! 6 Chowders to Fill Your Belly

You can certainly make chowders without the generous amount of cream or the multiple pats of butter, but let's face it: the chowder just wouldn't be the same. If you're looking for some real stick-to-your ribs cuisine, you can't go wrong with one of these classic chowders.The hallmark of a good chowder is being able to stand a wooden spoon straight up in the pot without it tipping over. This is both a fun party trick and also how you know that the soup has simmered down to the perfect thick chowder consistency.

Potato-Fish Chowder from Martha Stewart
New England Clam Chowder from Saveur
Buttermilk Crab Chowder from Sunset Magazine
Lobster Chowder from The New York Times
Roasted Autumn Vegetable Chowder from Pinch My Salt
Corn Chowder from Simply Recipes

How do you like your chowder?

Related: Sense of Place: The Food of New England

(Image: Martha Stewart)

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