Especially in coastal New England, clam and fish anchor the chowders of record, but it's easy to apply the notion of a creamy-hearty-chunky-brothy-warming soup to non-seafood ingredients, too. Since ...

As rain and wind wash over Southeast like a river, and leaves fall off the alder, and the berry bushes wilt, I start thinking about chowder. Fall reminds me of cupping my hands around a bowl of warm ...

Herman Melville rhapsodizes about it in the opening chapter of "Moby-Dick." A bill was introduced in the Maine legislature to make it a crime to add tomatoes to it. And nearly everyone has a glowing ...

Rich with clams, potatoes, and corn, Emeril Lagasse's creamy chowder is based on the ones he ate while growing up in Massachusetts. Emeril Lagassé is an American celebrity chef, restaurateur, ...

Andrew Zimmern adds depth to his rich seafood chowder by making an easy stock with corn cobs and shrimp shells. This creamy, buttery chowder from chef Andrew Zimmern is a prime example of building ...

When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...

Looks like everything’s gonna be fine! Bostonians stewing over the exclusion of a local staple from the upcoming inaugural ceremonies can breathe a sigh of relief: Legal Seafoods Chowder is back on ...