As winter slo-o-o-wly edges toward spring, it can sometimes feel like it’ll never be warm again. Fight off blustery winds, frozen mornings and sleet-gray skies by filling your belly with a hearty, golden bowl of hot chowder. Here are a few recipes to get you going. Bonus: Spring for a few small round loaves of sourdough, and serve your chowder in a San Francisco style bread bowl!
This recipe, courtesy of Chef Daniel Orr, can be made with vegetable or chicken stock—or, if you’re using fresh corn, you can make stock by boiling the cobs (that’s unbelievable!). It’s good as-is, or with added smoked trout, crab or prawns.
This savory, flavorful chowder cuts way back on the heavy-cream-and-butter base you find in so many chowder recipes, relying on mushrooms instead to add richness and umami. Indulge in some exotic mushrooms like shiitake, oyster or cremini, and make sure your crab is wild-caught instead of farmed!
Instead of using flour to thicken this chowder, Debi at Life Currents pureed onions and corn for a creamy, healthy soup base. Roasted pasilla peppers (also known as poblanos) add spice and sweetness. I recommend adding chunky potatoes!