72 potato chowder recipes

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.

Thick, creamy cheesy chicken chowder packed with tender potatoes, carrots, and celery in a rich cheddar-laced broth. This from-scratch soup warms you from the inside out on chilly evenings.

Peggy's corn chowder builds a roux right in bacon drippings, then layers in milk, creamed corn, and potatoes for a thick, smoky weeknight bowl. Add clams for a coastal twist.

Bermuda's national dish from The Reefs resort in Southampton. Firm fish like grouper or wahoo simmers in a rich, tomato-laced broth spiked with dark rum and fiery sherry peppers. Hearty, warming, and unmistakably island-born.

Make something quick and scrumptious for lunch with this simple fish chowder recipe.

Ground beef and potato chowder with carrots, celery, and cheddar cheese soup for a creamy Midwestern comfort bowl. A hearty, simple chowder with pantry staples.

Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Salmon corn chowder with bacon, creamed corn, potato soup, and Old Bay seasoning. A thick, creamy chowder using canned salmon and pantry shortcuts for a fast weeknight bowl.

Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

Here's a rich chowder with big chunks of fish, potatoes and bacon in a tempting creamy broth.