New England chowders are made with a thick, creamy base while Manhattan chowders have a tangy tomato base. Manhattan-type chowders are especially delicious when made with fresh picked tomatoes, but ...

Seafood chowder is a comforting soup that often seems much more complicated to make than it actually is. Packed with flavourful fish, shellfish, and creamy potatoes, this quick recipe is the answer to ...

In a sauté pan over low heat, sweat shallots and garlic in vegetable oil until translucent. Add mussels, cockles, langoustines, and white wine. Cover and cook until mussels and cockles open. Add ...

This cream-free fish chowder recipe features a plethora of seafood, a roasted tomato-based broth, and plenty of smoky-spicy ...

Rich, creamy soups are normally associated with cozy winter days indoors. That’s not the case with clam chowder. The New England speciality is just as satisfying in cold weather as it is after a long ...

For my friend Patricia, cooking is a distant second to everything else in her life: kids, her husband, painting, shopping and travel. In fact, she does not cook except for seafood chowder, the day ...

Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly’s for lunch. Several in ...

Old-school recipes still have a place when shortcuts fall flat. This list covers cured meats, chowders, quiche, salads, ...

Let’s talk chowder. While it’s often clammy and most times creamy (at least north of Rhode Island), a homemade chowder simply must contain bite-sized chunks of protein and/or vegetables; get served ...