22 Best Chowder Recipes & Ideas | Food Network
Aug 6, 2025 · White or red? Does it matter? These chowder recipes from Food Network are all irresistible bowls of perfection.
Chowder Recipes - Food Network
3 days ago · Chowder Recipes A big bowl of chowder is the ultimate comfort food. With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar …
Seafood Chowder Recipe | Ina Garten | Food Network
Get Seafood Chowder Recipe from Food NetworkLevel: Easy Total: 2 hr 10 min Prep: 25 min Cook: 1 hr 45 min Yield: 3 quarts Nutrition Info
Manhattan Clam Chowder - Food Network Kitchen
Manhattan Clam Chowder vs. New England Clam Chowder Manhattan clam chowder is a red soup made with clams, clam juice, potatoes and other vegetables, plus tomato paste and fresh …
Sausage, Potato and Corn Chowder - Food Network
A chowder is a thick soup, usually made with a flour and cream or milk base. Ree came up with this recipe for her daughter Paige, who is a big fan of potato soup. She makes it in big batches …
Chunky Chicken Chowder Recipe | Sunny Anderson | Food Network
Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving. Cook's Note: Don't remove the bones from the soup.
Salmon Chowder Recipe | Food Network Kitchen | Food Network
This hearty salmon chowder is easy to make thanks to kitchen staples like canned salmon, frozen corn and potatoes. A bit of jalapeño and scallion adds a touch of zesty green and for an even ...
Fish Chowder Recipe | Kardea Brown | Food Network
Get Fish Chowder Recipe from Food NetworkPlace a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. …
New England Clam Chowder Recipe | Anne Burrell | Food Network
Jan 29, 2014 · New England Clam Chowder 118 Reviews Level: Intermediate Total: 1 hr 5 min Prep: 20 min Cook: 45 min Yield: Serves 4 Save Recipe
Clam Chowder Recipe | Food Network
Cook’s Note If the chowder is not thick enough, add 3 tablespoons of cornstarch into 3 ounces of milk, stir and add to the pot. If made in advance and refrigerated, add 1 cup milk when reheating.