Creamy Chowder Recipes to Warm Up Your Evening (2024)

FAQs

What to serve with chowder for dinner? ›

Serve with shrimp co*cktail, bread, your favorite crackers! Friends, dinner boards are a great way to invite people to your home, around your table. If you haven't tried my Best Clam Chowder, then you're missing out! You can half this recipe for 6, too–easy!

Now, a soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew.

Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish....

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity.

There is a reason why chowder bread bowls are so popular – the soup goes so well with sourdough bread!

If it's a sit-down dinner, put the soup in a big tureen and have the soup bowls on the table. Then have the server ladle the soup into each diner's bowl.

A bold, creamy chowder needs a complimentary drink that can stand up to it. For a New England Clam Chowder, we love pairing a deeper, richer white wine: oaked Chardonnay, Viognier, or Pinot Gris. These heavier whites are light enough not to overpower the chowder, but rich and tart enough to complement it.

Chowder is a soup made with a liquid base of broth and thickened milk or cream featuring seafood or vegetables. Classic chowders are very thick and are often served with a garnish of crackers or hard biscuits.

What ingredient does chowder always have? ›

Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently.

so leave space between the soup and lid. Freeze soups with milk or cream as they can separate when reheated and give a grainy texture. Just leave out the dairy and add it once the soup has defrosted.

You can safely reheat seafood for up to 4 days after it has been cooked. Seafood dishes with garlic or onions can taste even better the second time around. The only challenge to reheating seafood is that it can dry out or get a fishy smell.

The best side dishes to serve with vegetable soup are brown rice, zucchini noodles, ranch crackers, gluten-free bread, ravioli, cornbread, biscuits, tostadas, garlic bread, quinoa, grilled cheese sandwich, pita chips, Caprese salad, crostini, arugula salad, bruschetta, and eggplant Parmesan, Now, let's get cooking!

Serving a crab soup? Egg is always a good pairing with crab, so consider an open-faced egg salad sandwich (possibly with hot sauce). Also consider grilled fruit; the sweet goes well with the crab. If you're serving traditional salads, consider citrusy vinaigrettes.

For instance, if you have clam chowder for dinner, a creme brûlée should work nicely. The lightness of a lemon sorbet would work perfectly for either hamachi crudo or seared scallops. Both which are light and bright just like citrus sorbet.