Creamy Chowder Recipes to Warm Up Your Evening (2024)

FAQs

What to serve with chowder for dinner? ›

In my understanding, chowder is chunky, usually with pieces of potato in it, while cream soups (cream of tomato, cream of mushroom) are usually pureed and smooth. Bisques, on the other hand, were traditionally made using the shells of shellfish that were then strained out (lobster bisque.)

In the Maritimes, chowder is finished with evaporated milk, not heavy cream. Fish chowder tastes best a day or two after making. Keep refrigerated and reheat to serve.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.

Pour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil.

Can you heat up chowder? ›

Transferring the chowder to a pot and warming it over low heat is recommended. Stirring occasionally is a crucial step to prevent the clams from settling at the bottom and overcooking, as well as to ensure that the chowder heats evenly throughout.

Substituting Cornstarch for Flour as a Gluten-Free Alternative. If you have someone in the family with an allergy restriction, you may need a gluten-free thickener for your soup recipe. It's important to note that cornstarch has twice the thickening power of flour.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top.

A Seafood Chowder That's Ready When You Are

Its creamy, briny flavors make it hearty enough to have as a main course, and the combination of fresh clams and mild, flaky fish will satisfy your crew of seafood lovers.

Sourdough bread is a popular option but you can use any bread that you prefer. If you're eating clam chowder from an actual bowl, I suggest serving it with these buttery Cheddar Bay Biscuits.

The best side dishes to serve with vegetable soup are brown rice, zucchini noodles, ranch crackers, gluten-free bread, ravioli, cornbread, biscuits, tostadas, garlic bread, quinoa, grilled cheese sandwich, pita chips, Caprese salad, crostini, arugula salad, bruschetta, and eggplant Parmesan, Now, let's get cooking!

We serve oyster crackers with a cup or bowl of clam chowder and most everyone smiles and puts the crackers on their chowder right away. There is a reason why chowder bread bowls are so popular – the soup goes so well with sourdough bread!