Especially in coastal New England, clam and fish anchor the chowders of record, but it's easy to apply the notion of a creamy-hearty-chunky-brothy-warming soup to non-seafood ingredients, too. Since ...

Herman Melville rhapsodizes about it in the opening chapter of "Moby-Dick." A bill was introduced in the Maine legislature to make it a crime to add tomatoes to it. And nearly everyone has a glowing ...

As rain and wind wash over Southeast like a river, and leaves fall off the alder, and the berry bushes wilt, I start thinking about chowder. Fall reminds me of cupping my hands around a bowl of warm ...

Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. This creamy, buttery chowder from chef Andrew Zimmern is a prime example of building ...

Whether you look forward to it as a go-to appetizer every time you step foot in a seafood restaurant or you've just happened to notice how often restaurants offer it on Fridays, chowder has been a ...

When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...