Creamy Chowder Recipes to Warm Up Your Evening (2024)

FAQs

How do you serve clam chowder at a party? ›

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!

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.

Seafood chowder tastes better on the second day. Resting the soup overnight allows all of the flavors to fully infuse. I'd even argue the chowder tastes best on the third day. Keep your chowder in a plastic or glass container with an airtight lid in the fridge for up to three days.

There is a reason why chowder bread bowls are so popular – the soup goes so well with sourdough bread! Duh. But you don't have to put the soup in a bowl made of bread just to serve it with sourdough.

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.

A fresh salad or cole slaw and some rolls or crackers. With New England clam chowder as the centerpiece of a meal, what are some good accompaniments? Chowder is rich, salty and creamy, so the accompaniments must take this into account. Crunchy oyster crackers, Caesar salad and bread are good companions.

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.

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.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

Bisque and chowder are two types of thick soup with origins in French fishing villages. Learn about the differences between these two creamy soups.

Can I reheat soup with cream in it? ›

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. Thaw soups in the refrigerator and use promptly.

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.

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.

Buttery bread rolls, a baguette, flaky biscuits or savory cornbread muffins are great for mopping up a bowl of chowder. Crackers - Oyster crackers provide a classic crunchy option as do saltines. For a light meal, crackers add the perfect crispy side dish to chowder and are fun to crumble into your creamy soup too.