Chowder is an all-year, all-weather soup. When the weather is wet and chilly, there’s nothing more comforting than hunkering over a steaming bowl of chowder, with seafood and chunky potatoes jockeying ...

Many cream-based chowders suffer from the same problem -- it's hard to taste anything but the cream. Admittedly, all that fat is mighty delicious. But if you're going to go to the trouble of making a ...

Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

Russet potatoes were the winner for this chowder during testing at Cook's Country magazine. Instant potato flakes are used to thicken the chowder, but avoid potato granules, which can have an off ...

When you think of chowder, you probably immediately think of clams, but this Pacific Northwest version replaces the molluscs ...

New England clam chowder might steal the headlines, but there are plenty of other delicious clam chowders worth checking out.

In a large heavy-bottomed saucepan over medium-high heat, cook the bacon until crisp and it has rendered all its fat. Use a slotted spoon to transfer the bacon to a plate and set aside. Return the ...

Fennel and tarragon blend in this rich clam chowder. (AP Photo/Matthew Mead) Many cream-based chowders suffer from the same problem -- it's hard to taste anything but the cream. Admittedly, all that ...