As the leaves begin to change and the air grows cooler, we often retreat indoors and enjoy the beauty from the comfort of our homes. There is no better way to cozy up at the end of a colorful, chilly fall day than by indulging in a big steaming bowl of creamy chowder. These thick and nourishing chowder recipes “stick to your ribs” like Grandma’s did. With a cream base, chunky vegetables and tender meat, you will want to savor these chowder recipes, again and again, all season long. Top with crackers and cheese for an even more delightful experience.
Shrimp Chowder
Servings: 4
- 4 slices bacon, cut into ½-inch pieces
- 2 tablespoons salted butter
- 1 medium onion, diced
- 1 medium stalk celery, diced
- 6 small white or red potatoes, cut into chunks
- 2 cups frozen corn
- 1 garlic clove, minced
- ¼ teaspoon dried thyme
- One 32-ounce carton chicken broth
- ¼ cup all-purpose flour
- 2 cups half-and-half or heavy cream
- 1-2 tablespoons sherry
- 12 ounces frozen uncooked medium shrimp, peeled and deveined and with the tail shells removed (do not thaw)
- Salt and pepper, to taste
- Parsley for garnish
In a Dutch oven or large pot, cook the bacon over medium-high heat until crisp, about 5-6 minutes. Remove and set aside for later. Add the butter and sauté the onion, celery, potatoes, frozen corn, thyme and garlic in bacon grease and butter until the onion and celery soften.
Whisk in the broth and flour. Heat to boiling and then reduce heat to medium and cover. Cook for about 15 minutes, stirring occasionally until potatoes are tender and soup is slightly thickened.
Stir in the half-and-half, your preferred sherry, the shrimp and the salt and pepper. Cover and cook for 5-6 minutes or until the shrimp are pink. Serve immediately.
Sweet Corn & Potato Chowder
Servings: 4
- 8 ears of sweet corn (husks removed) or 12-16 ounces frozen sweet corn
- 8 slices bacon
- 2 tablespoons salted butter
- 1 medium onion, diced
- ¼ cup all-purpose flour
- 2 garlic cloves, minced
- 5 cups chicken broth or water
- 1 pound small white or red potatoes, cut up into chunks
- ¼ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon Lawry’s seasoned salt
- Salt and pepper, to taste
- 1 cup half-and-half or heavy cream
- Chopped chives for garnish
Slice the corn kernels off of the cobs and set aside. In a large pot or Dutch oven over medium heat, cook the bacon until crisp, about 5-6 minutes. Remove the bacon and set aside.
Add the butter and melt over medium heat. Add the diced onions and cook until softened. Add flour and garlic and cook for 1 minute, stirring often. Whisk as you pour the chicken broth or water over the flour mixture and increase the heat slightly to medium-high.
Add corn, potatoes, thyme, smoked paprika, Lawry’s and salt and pepper. Stir and bring to a low boil. Then reduce the heat to low/medium and allow to simmer for 15 minutes, stirring occasionally.
Once the potatoes are tender, remove 3 cups of soup (or about half) and blend until smooth. Return to the pot and stir. Add the half-and-half or cream and a few chives. Heat through. Serve immediately with crumbled cooked bacon and chives on top.
Hearty Hot Chicken & Vegetable Chowder
- ¼ cup salted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk, or more, as needed
- 2 large potatoes, peeled and cubed
- 2 cups diced cooked chicken breast
- 1½ cups shredded sharp cheddar cheese
- ½ teaspoon Frank’s Red Hot Seasoning Blend
- Salt and pepper, to taste
- Parsley for garnish
In a large pot over medium heat, melt the butter. Add the onion, carrots and celery. Sauté, stirring occasionally, until tender. Stir in the thyme.
Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the chicken broth and milk and cook, whisking constantly, until the mixture begins to thicken. Stir in the potatoes.
Bring the mixture to a boil and then reduce heat and simmer until the potatoes are tender, stirring occasionally, about 12-15 minutes.
Stir in the cooked chicken and cheese until smooth. Season with ½ teaspoon Frank’s Red Hot Seasoning Blend and salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley.
Cheesy Steak & Ale Slow-Cooker Chowder
Servings: 4
- 2 tablespoons olive oil
- 1 pound chuck or round steak, cut into cubes
- Seasoned flour
- 1 small onion, sliced
- ½ cup sliced mushrooms
- 1 garlic clove, minced
- 1 stalk celery, sliced
- 2 large potatoes, cut into chunks
- One 12-ounce can ale (or other beer) or 12 ounces chicken broth
- 1 chicken stock cube (omit if using chicken broth instead of beer)
- ½ teaspoon dried thyme
- ½ cup heavy cream or evaporated milk
- 1½ cups shredded sharp cheddar cheese
In a skillet over medium, heat one tablespoon of the oil. Toss the steak in the seasoned flour until the meat is coated. Place the meat in the hot skillet and brown it on all sides. Place the browned meat in the slow cooker.
Return the skillet to the heat and add the remaining oil. Sauté the onions, mushrooms, garlic and celery until nearly tender, stirring occasionally. Put the vegetable mixture in the slow cooker on top of the meat and then add the potato chunks to the slow cooker.
Pour the can of beer over the mixture. Add the stock cube and thyme. (If you do not want to use beer, omit the stock cube and beer and use 12 ounces of chicken broth instead.) Cover and cook on high for 5-6 hours or on low for 8-10 hours. Turn off the slow cooker and add the heavy cream or evaporated milk. Stir well. Add the cheese and stir again. Replace the cover and let sit for a few minutes. Stir again and serve.
