A creamy base of milk, stock, and herbs brimming with briny seafood flavors, a good fish chowder takes time and thoughtfulness to prepare. One of the best things about fish chowder is that it's ...

Growing up in the Boston area, fish and seafood were (and still are) plentiful. Still, in the 60s, it was not something we ...

a bowl of Long Island seafood chowder on a wooden table with bread, parsley, and bacon bits - A.J. Forget/Tasting Table With both a tomato base and plenty of cream, Long Island chowder lands smack dab ...

Chef Jasper White, who died on May 11, weeks before his 70th birthday, was one of the innovators of New American Cuisine. At Jasper's, the fancy restaurant that he ran on the Waterfront, he took ...

As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. And that goes double for chowder of all descriptions. While visiting Ireland ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...