23 Chowder Recipes That Eat Like a Meal

What defines a chowder? Though many assert that this is a quintessential New England dish, there are traces that reach back much farther, and in fact perhaps its name comes from the French “chaudière,” that means, “boiler.” (Once again, we find grains of truth on an episode of The Simpsons; who can forget the pompous and wealthy New Englander Freddy Quimby berating the French butler for his pronunciation of what he says should be “chowdah?” We digress.) Though the most famous examples of chowders tend to involve clams—see “New England” vs. “Manhattan”—it is well-established that the former variety, white and thickened with milk, came first (of course, there were thick tomato soups eaten in various corners of the globe, but no one thought to call them chowder before there were white seafood-based chowders). Indeed, in 1939, there was movement in Maine legislation to outlaw the use of tomatoes in chowder, illustrating just how serious New Englanders are about their white chowders. Where does this leave us? We think of chowders as any chunky soups that eat like a main course, most often thickened with milk, potatoes, rice or some combination of those, but we’ll accept tomato too, because truthfully, the spirit of the dish is that steaming bowl of rich heartiness, which we wouldn’t turn down any day.

A cod chowder from Kardea Brown, packed with bacon and corn, embodies the love for chowder all up and down the eastern seaboard. What we like about this one is how a soup with such layers and depth that usually require an all-day simmer, here, comes together in under an hour. Once the cod goes in, minimize stirring, to retain those big flaky chunks, and keep the simmer low.

No, seafood is not a mandatory inclusion in chowders, and once you take all the seafood versions off the table, corn might be the next most popular chowder. Its natural sweetness and nice chew mimic the qualities that clams give in a clam chowder, and play just as nicely with bacon (although what doesn’t play nicely with bacon?). A bread bowl only enhances the cozy experience of eating it.

One element you don’t encounter often in chowders, but maybe you should, is smokiness. Here, it comes from charring corn, scallion and bell pepper on the grill before transferring to the soup, along with potatoes, celery and lots of fresh Italian parsley. The effect is both light and filling at once.

Geoffrey Zakarian’s Sweet Potato and Corn Chowder is a hearty, comforting soup that combines tender sweet potatoes, sweet corn and smoky bacon in a rich, creamy broth perfect for chilly days.

If you’re looking for the iconic bowl of New England clam chowder that starts with fresh clams, Anne Burrell nails it. And yet, even for a dish from scratch, you’ll be impressed at how straightforward it is. Not pictured but necessary: oyster crackers, of course.

Crispy bacon and sweet corn simmer with potatoes in a rich broth loaded with sharp white cheddar and a hint of turmeric. It's a hearty crowd-pleasing chowder that's perfect for a big batch of cozy fall entertaining.

On the other end of the spectrum from canned seafood is packing a chowder with fresh shellfish, whose shells protrude from a hot bowl. This soup gets a silky richness from the inclusion of evaporated milk, taking a page from Peruvian chupe. Some tempered egg yolks as a final stir-in compound the velvetiness.

This soup from Ree Drummond freezes well, and is a celebration of potato, with some chunks of sausage for some real stick-to-your-ribs-ness. A little grated Cheddar and scallions to be sprinkled in at the table only emphasizes that potato spirit, as the classic toppings for a loaded baked spud. We love this anytime, but it really makes a perfect snowy day or apres-ski dinner.

This white clam chowder cooks up exceedingly quickly, due to the use of canned clams rather than fresh. This also means you can whip it up on the fly, if you make canned clams a pantry staple. The homemade toasted croutons are an untraditional but very welcome touch (and the technique is one you’ll return to for other soups and salads).

Sunny Anderson builds so much deep, chickeny flavor, opting for meat on the bone to lend its body to the broth, and browning the chicken well for maximum umami. Potatoes add a textural contrast, and a spritz of lemon brightens everything up and calls to mind the comfort of an avgolemono, that Greek lemon chicken soup. Stash some extra in your freezer for a gift to your future self.

Dairy-free, this seriously good chowder gains its richness from coconut milk. Poblano chiles and smoked paprika catapult these flavors to instant-depth. Starting with frozen corn means that this recipe can go into year-round rotation, but fresh corn is quite lovely when it’s in season; see the Cook’s Note for tips on getting extra flavor out of those cobs.

Ham and corn have a special affinity, maybe due to that they both boast a sweetness that plays off their salty. Here, they combine in a hearty bowlful that gains a little extra corniness from simmering the cobs right in there. You might not be able to sell a seafood chowder to all ages, but this one can easily become a family favorite.

Record scratch! Leave it to Bobby Flay to combine centuries’ worth of throwdown in a pot for a soup that combines the best of New England and Manhattan clam chowders (and maybe even a whiff of gumbo, with okra). And here’s the thing: It works… and how! This is a dish that rewards some labor and a lot of ingredients with a seriously delicious combination of flavors and textures.

And here we have our classic red chowder, or Manhattan chowder, if you will. Some believe it derives not from New York City, but from Portuguese settlers around Rhode Island. Still, it is not without controversy, and James Beard famously snubbed it in his American Cookery by referring to a Rhode Island clam soup as “the closest bridge I have found to that rather horrendous soup called Manhattan clam chowder.” But the lovers of this version truly could not care less, and this is a recipe to try if you are one of them.

Huge hunks of potato go toe-to-toe with chunky sweet shrimp in this chowder. Fresh basil plays up the flavor of the sea; a touch of tomato paste lends depth without turning it into an all-out tomato broth. Crusty bread on the side is a must.

This Broccoli Chowder with Cheddar Toasts is a creamy, veggie-packed soup paired with crisp, cheesy toasts for a satisfying and cozy meal.

This delightful bowl of pink comes courtesy of salmon, and again, canned works great. Chunks of scallion, corn, potato and celery give a nice textural play. A little jalapeño lends some heat.

Far from a bowl of whiteness, this chowder packs a ka-pow. Marrying Jamaican favorites, like pigeon peas and rice, haddock and jerk paste, infuses every bite with so much flavor and tons of heat (in a good way, we promise). This soup doubles easily, so go ahead if you want leftovers.

Ree Drummond gives chowder the Southwestern treatment with green chiles, corn and plenty of Monterrey Jack and pepper jack cheese. Hold back a little grated cheese if you’d like to offer some for topping at the table. You won’t believe the speed at which it comes together by way of multi-cooker.

Carla Hall throws her version in the ring, with a chowder very much inspired by the love of fish soups on the west coast, too. Mussels take the place of clams; otherwise the technique is very similar to clam chowder, but lighter and brighter with the addition of lemon peel. A little garlicky grilled bread tucked in on the side is another unmistakably Bay Area touch.

How could we forget oysters? Like clams, but moreso in every way—more briny, more of a mouthful, more sweet—they lend luxury to a steaming bowl. Here, leeks provide a gorgeous layer, as do the requisite oyster crackers, natch.

Ina Garten combines lots of different fish for this chowder, which almost feels like a white bouillabaisse. Shrimp, scallops, monkfish and crabmeat can all be added together, as they have a similar cooktime, eliminating any guesswork. This soup will wow a crowd but can also make a special dinner for just your nearest and dearest.