Creamy Chowder Recipes to Warm Up Your Evening (2024)

FAQs

What to serve with chowder for dinner? ›

Serve with shrimp co*cktail, bread, your favorite crackers! Friends, dinner boards are a great way to invite people to your home, around your table. If you haven't tried my Best Clam Chowder, then you're missing out! You can half this recipe for 6, too–easy!

Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish....

The difference between chowder, soup, and stew is that chowder is a soup made with broth that is thickened with flour and cream, with seafood and/or vegetables mixed in. Soup is made with water or broth and can host a variety of ingredients like pasta, vegetables, fruits, grains, meats or seafood.

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Sourdough bread is a popular option but you can use any bread that you prefer. If you're eating clam chowder from an actual bowl, I suggest serving it with these buttery Cheddar Bay Biscuits.

The beers of choice for a clam chowder - Stout, Irish Brown, or Lager - are strong enough to stand up to the hearty chowder but smooth and complex in their own right.

Heat broth-based soups over medium heat, stirring occasionally, until hot; or reheat in the microwave. Reheat thick purees or soups containing milk, cream, eggs or cheese over low heat, stirring frequently. Boiling may cause ingredients to separate.

One popular and effective method for reheating chowder is to use a stovetop. This approach allows for a gradual increase in temperature that can be easily monitored. Transferring the chowder to a pot and warming it over low heat is recommended.

Can you heat up seafood chowder? ›

Pour the chowder into a rigid freezer container and leave until cool, then cover and freeze for up to 1 month. To serve, thaw in the fridge overnight, then tip into a pan and gently reheat until piping hot, taking care not to let it boil.

If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

Types. Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Serving a crab soup? Egg is always a good pairing with crab, so consider an open-faced egg salad sandwich (possibly with hot sauce). Also consider grilled fruit; the sweet goes well with the crab. If you're serving traditional salads, consider citrusy vinaigrettes.

For instance, if you have clam chowder for dinner, a creme brûlée should work nicely. The lightness of a lemon sorbet would work perfectly for either hamachi crudo or seared scallops. Both which are light and bright just like citrus sorbet.