Chowder soup: a traditional recipe for making

Greetings to the readers of the magazine “In Your Own Home”! We are very keen to vary our cuisine with unusual dishes, so now we have a South American traditional recipe for Chowder soup on the program. Let's look at how to cook it step by step with photos. Let's learn how to prepare a unique creamy clam soup.

Chowder is a real South American chowder with seafood and cream. Once a dish of poor fishermen, it is now a signature dish of the northern part of America. Now it has spread throughout all countries of the world. It is cooked in different ways, but all are based on a traditional recipe, which contains the inevitable main ingredients: mussels, bacon, cream.

Nowadays, there are a huge number of chowder recipes, as they say, “whoever knows what.” Add chicken, fish, corn, chili peppers, tomatoes, crackers. Americans don’t bother at all if they don’t find new goods at hand; they even use canned food for production, because for them it’s an ordinary soup, like traditional cabbage soup or fish soup for us.

The chowder base is very similar to cream soup, it is the same warm and buttery, but the uniqueness of such a dish is precisely the coarsely chopped ingredients; sometimes they are not chopped at all, but are added completely. It's interesting, wonderful and very tasty!

Ingredients

Step-by-step recipe with photos

Video recipe

Other recipes

In Irish

Irish chowder is a dish made from milk, cream, butter, bacon, vegetables, fish and seafood. The Irish serve it with regular black soda bread - this is a round flatbread with a notch in the shape of a cross. A fiery, crispy scone and a warm seafood chowder, this is a purely Irish option that you'll definitely want to cook and try. I prepare this version mainly from snow-white fish with shrimp, mussels and squid. I decorate with dill. This is quite tasty!

I often cook according to recipes published by the excellent magazine “Gastronom”, in which I found a recipe for fish chowder. No, this is not our Russian fish soup, which is mainly about the transparency and richness of the fish broth. Here everything is just the opposite - more fish, and pour cream and flour over everything to make it thicker. You can cook it with any fish, but I like it better with mackerel.

With chicken and corn

As they say, everything tastes better with chicken! I often cook with chicken broth and add chicken to almost all dishes. Chowder is no exception. It will turn out very tasty if you first fry the chicken fillet, then put it in the soup. Add corn and get the so-called Corn Chowder. A wonderful colorful and tasty dish!

A very unusual dish, a bit strange for Russians. Not everyone will undertake to cook it at home. But still, if you are lucky enough to purchase the freshest clams in shells (clam), prepare the food carefully, you will be satisfied. The recipe is quite simple, and the dish turns out very beautiful and tasty.

A pure Manhattan invention. Well, there was no cream in the house, but there were tomatoes left over from last night - they seasoned the stew with them. It turned out very tasty and took root evenly. At the moment, a significant part of the Yankees are preparing this way. Let's try to cook it too. We will cook in water, and add chopped tomatoes 5-7 minutes before the dish is ready, the rest according to the traditional recipe. Parsley goes perfectly with this dish.

Useful tips

I put half of the fried bacon on a napkin so that the fat is absorbed and the bacon turns into chips, which I will later use to decorate the dish when serving. I immediately put the second half of the bacon into the soup for richness.
In fact, the soup itself cooks quite quickly, and the ingredients take even longer to prepare. Mussels need to be thawed and any parts unsuitable for food removed. Wash the celery root well, peel it, and cut it into small cubes.
Instead of cream, I sometimes use regular milk and add a little butter. It turns out delicious too!
It can't be beaten if we buy saltine crackers to serve, it will be completely American.
Mussels can be chopped into small pieces, or they can be used completely, but they definitely need to be cleaned.
Check the freshness of the cream before using it so as not to spoil the entire dish. If suddenly the cream turns out to be sour, replace it with milk or tomatoes.
If you are unable to purchase fresh or freshly frozen mussels, use canned ones.
Instead of water, you can use fish broth, meat broth, or mushroom broth for making. Cook the broth over low heat, skim off the foam, and be sure to strain. Get creative and diversify your recipes!
If you manage to purchase the freshest shellfish, follow the traditional recipe. After adding the shellfish, boil them until they open. The clam chowder looks pretty great when served.
Flour can be added to the dish when frying vegetables, or it can be diluted separately with water and cream, poured into the pan, stirring until thickened.
We usually serve it fried with bacon chips, crackers, and herbs.

Conclusion

Now you understand how to cook chowder. Amaze your family by preparing an exotic soup on a weekend or special day. Tell them that they just ate a purely South American soup, let them compare it with our dishes.

Write in the comments if your family liked the soup. What other unusual dishes do you cook for family and friends?

Chowder

Chowder (chowder, chaudiere) – seafood soup. At first, it was a fishermen's stew, which was cooked from caught fish. Vegetables, bacon, and cream were added to the fish. Over time, chowder has evolved from a poor man's soup into one of the most popular dishes in the world. The most popular types of chowder are clam chowder.

New England Clam Chowder (Clam Chowder)

New England clam chowder is a thick, hearty soup popular in the United States . There are even competitions between restaurants for the best version of seafood soup. Gourmets try to try it in all possible places, and later analyze the river.

Chowder with seafood

sea cocktail (mussels, octopus, shrimp rings, squid), potatoes, bacon, melted butter, onion, leek (white part), fennel (with herbs), fish broth, cream, milk, flour, bay leaf, salt, black pepper

Corn chowder with cheese

bacon (thin cubes), potatoes, onions, water, canned corn (grind to puree together with liquid), cream (20%), hard cheese (Russian, Dutch), salt, dark pepper

Smoked catfish chowder

catfish (hot smoked, one piece), brisket (low-fat smoked), potatoes, stalk (celery), onion (large snow-white), snow-white dry wine, milk, cream (fat), butter, flour, mustard powder, bay leaf , Worcestershire sauce, parsley, salt

section: Boiled fish, Chowder

Chowder with wild rice

wild rice, chicken broth, carrots, onions, celery (trunks), chicken (boiled meat), cream (35%), butter, bay leaf, salt, dark pepper (ground)

Chowder "Alaska"

salmon or pink salmon (in its juice, 245g each), bacon, onion (large white), celery (stalks), carrots, potatoes, sweet pepper (greenish), flour, milk, fish broth, Tabasco sauce, green onion, parsley

Chowder is generous

trout and sturgeon (piece), shrimp, sea salt (large), ginger (fresh, piece), galangal, garlic, onion, celery (stem), lime leaves and a piece of lime, cherry tomatoes, canned corn, potatoes, cream

Fish chowder

sea fish, water (cool), bay leaf, thyme (thyme, Bogorodskaya herb, dry), onion (finely chopped), potatoes (diced), petiole celery (diced), bacon (finely chopped), water (hot ), cream (33%), milk, butter, salt, pepper

Potato chowder with smoked cod

cod (hot smoked, fillet), potatoes, onions, celery (root), milk, butter, flour, salt, black pepper (ground)

Cod chowder with coconut milk

cod (fillet), onion, chili (ground), salt, water, corn kernels (fresh or frozen), coconut milk, lime, cilantro (chopped greens), lime (slices)

Philadelphia chowder soup

smoked brisket or bacon, onion (white), celery (trunk), carrots, potatoes, flour, salmon (boiled fillet), tiger shrimp (peeled), milk, Philadelphia cheese (65%), fish broth, Tabasco sauce, sauce Worcestershire, olive oil, pepper (peas), salt, herbs

The newest British clam chowder (New England clam chowder)

seafood, bacon, potatoes, onions, carrots, fish broth, cream (fat), flour, salt, pepper, parsley, butter

Chowder with salmon and shrimp

salmon (bones and head), potatoes, bacon, shrimp, carrots, cream (20%), leek, parsley, salt, pepper

Manhattan Clam Chowder

shellfish (meat), bacon (slices), tomatoes (peeled and chopped), onions, carrots, potatoes, celery (arrows), shellfish or fish broth, thyme, parsley, salt, black pepper

Chowder with smoked herring and corn

leeks, potatoes (small), olive oil, fish broth, canned corn (can), smoked herring (in oil), cream (fat), chives (cut into rings), parsley (finely chopped), salt, pepper

Pangasius Chowder Soup

butter, onion, water, broth, celery (chopped), carrots, potatoes, milk, flour, spiced salt, salt, dark pepper (ground), pangasius or catfish (fillet), cheese (grated)

Creamy scallop soup (Chowder)

chicken broth, carrots (finely chopped), celery (stem finely chopped), onions (finely chopped), potatoes (diced), thyme (dried), parsley (dried), salt, dark pepper (ground), fresh mushrooms (chopped slices), Atlantic scallops, margarine, snow white wine, egg (yolk), cream (fat)

Thick vegetable chowder in the oven

chickpeas (ready), reddish lentils, zucchini (large), tomatoes (chopped, canned with juice), onions (large), garlic (large), basil, bay leaf, dry white wine, vegetable broth, salt, olive oil

Haddock chowder with dill

butter, potatoes, fennel, wheat flour, milk, haddock (fillet), dill, creme fraiche, lemon

Potato and anchovy chowder with garlic shrimp

reddish chili pepper, parsley (chopped), olive oil, shrimp, bacon, onion, celery (stem), anchovies, carrots, potatoes, chicken broth, milk, cream

Chowder with celery

celery (stem), green onion, zucchini, pepper (yellowish fresh), garlic, carrot juice, celery juice, parsley (chopped), sea salt

Chowder Soup with Cod and Canadian Northern Coldwater Shrimp

cold water shrimp (peeled), cod (raw), bacon (finely chopped), potatoes (cut into chunks), corn (canned kernels), green onions (finely chopped), bay leaf, thyme, chicken broth, cream

Turkey chowder with roasted vegetables

turkey (fillet), bacon (smoked), sweet potato, carrots, onion (reddish), fennel, onion, sweet pepper (fresh reddish), garlic, thyme (fresh stem), cream (10%), cheddar cheese, chicken broth, cayenne pepper, olive oil, paprika, corn (frozen)

section: Chowder, Poultry soups

Chowder soup with smoked herring

herring (fillet, in oil, smoked), potatoes (small), corn (canned), leeks, cream (fat), fish broth, parsley (greens, finely chopped), olive oil, pepper and salt,

Clam chowder soup with seafood and fish

Ingredients

Sea cocktail – 250-300 g;

Salmon – 150 gr;

Potatoes – 2 pieces;

Onion – 1 head;

Carrots - half a piece;

Celery – 1 stem;

Fish broth – 3-4 glasses;

Flour – 2 tbsp. spoon;

Butter – 50 g;

Parsley, celery and/or dill;

Ground dark pepper – 1 pinch;

Cumin, chili or white pepper - optional;

190 kcal
25 min.
25 min.

Photo of the finished dish

Step-by-step recipe with photos

Clam chowder is the most delicious (for seafood lovers) soup of American cuisine. There is virtually no traditional or single recipe for making this soup. There are more varieties of clam chowder than there are American states, and there are also English variants.

Clem chowder gets its name from a type of bivalve mollusk called clam. In addition to them, the soup always includes potatoes, onions, cream (milk) or tomatoes, optional bacon, carrots and celery. This thick soup is served either in a bun with the crumb removed, like in a bread bowl, which is later eaten, or simply with a cracker.

Irish Seafood Chowder

Chowder with seafood, milk, cream, soda bread

Irish

“Chowder for breakfast, chowder for lunch, chowder for dinner, so eventually you start looking around to see if you have fish bones sticking out through your clothes. »

G. Melville “Moby-Dick, or The Whale” (“Moby-Dick, or The Whale”, Chapter 15 - Chowder). 1851

This common chowder is a poor man's dish. The Irish always add milk, cream and butter . The earliest versions of chowder certainly contained salted pork or bacon, various types of fish and were cooked in huge cauldrons . In various versions of the recipe, fragrant herbs are added to the soup - marjoram, thyme, savory, parsley and dill; from spices - dark, snow-white, cayenne pepper and nutmeg.

The Irish always serve regular black soda bread (Irish Soda Bread) rather than crackers with seafood chowder. God, how delicious this is!

Fresh, still warm bread with a crispy crust and hot thick creamy soup. When you dip a spoon into a bowl of stew, you never know what you'll get: a shellfish, a shrimp, a piece of fish, or soft, creamy vegetables...

Recipe steps

Cut the bacon into thin slices up to 2 cm, vegetables into small cubes.
Fry the bacon slices until crispy and golden brown, 2-3 minutes. Place the bacon on a paper towel to remove excess fat.

Melt the butter in a frying pan, add carrots, onions, leeks and potatoes, cut into small cubes. Cook over low heat for 5-6 minutes until the onion becomes transparent. There is no need to fry until golden brown.

Let's prepare seafood and fish.
Clean the shrimp. Mussels can be used in the wings or without, but certainly raw. If you decide to use mussels in shells, then you need to carefully clean them, remove beards, and wash them. Place in a saucepan, add wine, bring to a boil and cook covered for 3-4 minutes, shaking the pan from time to time. Place in a sieve, reserving the broth. Discard unopened mussels and clean others. If you use the meat of new mussels, then you do not need to boil it - add wine, fish broth or water to the vegetables. Peel the cod fillet and cut into cubes. Add mussel broth with water to 300 ml.

Place fried bacon, vegetables, mussel broth, and milk in a saucepan. Cook until the potatoes are ready. Add fish, shrimp (other seafood of your choice; I used cuttlefish and shrimp), crispy bacon. Bring to a boil and cook for 2-3 minutes over low heat.

Add cream to the chowder, stirring with radial movements. Warm over low heat for 1-2 minutes until the soup becomes thick. Let's adjust the thickness. Season with salt, ground black pepper, and cayenne pepper to taste. Serve Irish Seafood Chowder hot at the table, sprinkled with fresh dill with regular soda bread, which you can bake according to my recipe (the proportions can be reduced). Bon appetit!