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    You are in: Home / Cookbooks / chowda
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    20 recipes in

    chowda

    New England is known for its New England Clam Chowda aka Chowder. I've done a bit of traveling and order New England Clam Chowda in other parts of the world. And it never ceases to amaze me what they insist on what Clam Chowda is. I always end up sending it back and telling the chef she/he needs to come to one of the 6 NE states to see what it really is made of.

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    I am not sure where I got this recipe but have changed it enough to call it my own regardless... My prior boss used to love this soup so much he nicknamed me the "Soup Nazi" (Seinfeld episode) and said I should quit my current job (huh?) and open a soup restauraunt. I have quite a few other awesome soup recipes too. I will post them as time permits. Note: I NEVER follow recipes but this one is perfect the way it is. I won't change it. This is the best I have ever had. Enjoy!

    Recipe #330602

    1 Reviews |  By Olha

    Nice chunky chowder. Easily doubled.

    Recipe #260875

    Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts

    Recipe #20644

    The best. Very creamy and delicious.

    Recipe #229092

    This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe.

    Recipe #218341

    Maine Clam Chowder is made from soft shell clams that are native to Maine. They are very sweet, if you could call a clam that. When you add milk, cream, onions, and potatoes, you have a wonderful "chowdah".

    Recipe #215601

    Adopted! This is Jasper White's recipe. Considered by many to be the definitive version. From the book "50 chowders". This recipe can be made very quickly with bottled clam juice and canned clams if desired - it turns out just fine. Clams/Broth: Makes about 1 quart broth and 2 cups clam meat

    Recipe #37340

    This chowder is outstanding. The best I have ever made or eaten. It won the chowder cook off a few years ago.

    Recipe #106808

    I originally got this recipe from the Copycat web site. It is supposed to be a copy of Red Lobster's clam chowder. After making it I think it is better than theirs.

    Recipe #89451

    55 Reviews |  By Derf

    Great on a cold night after Christmas shopping, and quick too! (Cooking light)

    Recipe #15875

    From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.

    Recipe #143522

    From Canadian Living magazine, a chunky, rich chowder. Yummm.

    Recipe #47082

    This is from our local paper. It sounds yummy!

    Recipe #168456

    191 Reviews |  By teen

    This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!

    Recipe #52272

    This is not low fat and it is not cheap but it is great for a special occasion.

    Recipe #156815

    2 Reviews |  By Mo-B

    My sister created this recipe, and then my husband and I adapted it to our tastes. It is creamy, spicy, comfort food for us. We always serve it with a side of baked tortilla chips for dunking.

    Recipe #164684

    This is old-fashioned one passed through many generations. These are common ingredients you can get at any wharf here in Maine--if not I'll add canned sub too. Hope you enjoy this New England shell chowder (seafood).

    Recipe #162436

    A chowder is a thick soup, main ingredients are milk and potatoes, to which other flavours are added. This is a classic version from New England, flavoured with fresh clams. Got this recipe from a friend/chef from a extremely popular restaurant in Singapore.

    Recipe #162049

    This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.

    Recipe #115253

    This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

    Recipe #15350


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