The Ultimate Chowder Recipe – Choose Your Add-Ins
This Ultimate Chowder recipe is a rich, creamy delicious chowder that is gluten free and can be used for endless varieties of chowder. No matter who’s coming for dinner – this chowder can be customized to provide a delicious, filling, protein rich meal.
What is Chowder?
Chowder is a thick, creamy soup with chunks of meat or seafood, potatoes and other vegetables. Common varieties include clam chowder, chicken corn chowder, corn chowder, seafood chowder, cauliflower chowder, potato chowder and fish chowder.
Most chowder recipes start with a roux (flour and fat) and is thickened with cream. It’s delicious – but it’s not the only way to get a rich, thick and delicious soup base. Keep reading for a gluten free, dairy free version.
How to Make Chowder Thick and Creamy
There are several ways to get a thick chowder. Choose whichever method works best for you and your guests. Here are five options for you to try:
PRO TIP: Chowder will naturally thicken the longer you cook it and when you cool it.
1. Make a Roux
A roux is made by combining equal parts fat (butter, oil, bacon drippings) with flour. In chowder, the flour is often added after the mire poix (onions, celery and carrots) have been softened in some sort of fat. The flour is stirred into the softened vegetables and remaining fat. After letting it cook for a minute, the soup stock and liquid used in the chowder is gradually stirred into the mix. As it cooks, the starch in the flour thickens the soup.
2. Use Potatoes
Potatoes are a key ingredient in chowder, not just for their flavour, bulk and nutrients – but for their thickening power. Potatoes naturally have starch in them, some more than others. As they cook, potatoes release their starch into the chowder which creates a thick texture.
PRO TIP: For extra thickness, make your chowder with Russet potatoes, they have much more starch than red or yellow potatoes.
3. Use Cornstarch
Make a cornstarch slurry and add it towards the end of the cooking process (after potatoes are tender) to thicken your chowder as much or as little as needed. Mix equal parts cornstarch and cold water in a separate bowl and gradually add to soup stirring constantly (start with 1Tbsp cornstarch and 1Tbsp cold water). Bring the soup back to a boil to activate the thickening power of cornstarch.
This is a great gluten free option. If gluten free is not needed, you can make a similar slurry with flour.
4. Use White Beans
I love using puréed canned, white kidney (cannellini) beans as a thickening agent. They don’t change the flavour of the chowder but you get beautiful thick texture and the benefits of added fibre and protein. That’s a win all around!
Add puréed beans after potatoes have cooked. If you love the texture of white beans, puree half and keep some whole. My family prefers I purée them all!
5. Purée Some of The Chowder
Use a potato masher or immersion blender to purée some of your chowder once your vegetables but before you add in your Add-ins, especially your potatoes have cooked to be nice and tender. You’ll create instant thickness.
How to Make Dairy Free Chowder
If dairy is a no go – you can still make thick, creamy and delicious chowder. Here’s what I recommend for this recipe:
1. Replace cream with oat milk or soy milk for a similar flavour profile to the original recipe. You can use other options like almond or coconut milk as well, but the flavour will change quite a bit.
2. Replace the cheese with your favourite dairy free replacement. Or simply omit. Thanks to the beans and potatoes, your chowder will be rich and creamy without it.
How to Make Vegetarian Chowder
This chowder is equally delicious with vegetarian friendly ingredients. Here’s what I recommend:
1. Omit the bacon and use your favourite cooking oil to start the recipe. To replace some of the smoky flavour of bacon, add the paprika or smoked paprika indicated in the recipe. You can even add a little more when doing your final taste test in step 11 of the recipe.
2. Use your favourite vegetable stock.
3. Choose your favourite veggie combo for the add-ins and for the toppings. In my workshops, we’ve made corn chowder, cauliflower chowder, potato chowder, chowder with frozen spinach and chowder with broccoli. Choose your favourites or what’s in season. Thanks to the added beans, there’s already a good source of protein.
PRO TIP: Create a neutral coloured bowl, keeping all ingredients white or add a splash of colour with diced red pepper and fresh chopped greens (parsley, dill, chives, green onions, arugula, etc.)
How to Make Vegan Chowder
1. Omit bacon and use your favourite cooking oil to start the recipe. Add paprika or smoked paprika for a little smoky flavour.
2. Replace cream with oat milk or soy milk for a similar flavour profile to the original recipe. You can use other options like almond or coconut milk as well, but the flavour will change quite a bit.
2. Replace the cheese with your favourite dairy free replacement. Or simply omit it. Thanks to the beans and potatoes, your chowder will be rich and creamy without it.
3. Use your favourite vegetable stock.
4. Enjoy the various vegetable add-ins and toppings. Try corn chowder, cauliflower chowder, potato chowder, chowder with frozen spinach and chowder with broccoli. Thanks to the added beans, this chowder already has a good source of protein.
How to Prevent Curdling in Chowder
Curdling can happen when using dairy in hot dishes like this chowder. The lower the fat content of your dairy, the more prone it is to curdling. To reduce the chance of curdling:
- use high fat dairy products or canned evaporated milk which are more heat stable
- heat dairy slowly when adding it to hot dishes (turn burner to low and gradually increase heat)
- temper milk or cream by heating it with a little of the soup before adding it all into the pot
- stabilize dairy by mixing with a little flour or starch before adding
- add dairy, slowly towards the end of the cooking process
- once dairy is in the chowder, avoid boiling it
How to Fix Curdled Chowder
If your chowder curdles either when making it or when reheating it, here are some things to try. Depending on how sever, you may or may not be able to bring it back.
- Lower the heat and add an ice cube to the chowder, stir vigorously to bring it back.
- Warm up some additional cream and whisk it into the soup.
- Mix equal parts butter and flour (start with 1/2 Tbsp each) into a paste ball (beurre manié) and gradually stir into the chowder. For a gluten free option, use a cornstarch slurry as described above. Keep the soup on a low simmer until the raw flour flavour is gone.
- If all else fails, try blending the entire soup.
Can You Freeze Chowder?
I do not recommending freezing chowder because of texture changes. The potato chunks have the potential to become grainy and the cream base could curdle.
If you just can’t finish a batch, your best bet would be to freeze it and then plan to purée it when you reheat it to minimize the texture changes. If it looks curdled after you purée it, try the techniques listed above.
What to Serve With Chowder
This is a hardy, thick soup that will fill you up. You don’t need a lot to go with it. Here are my favourite options.
- crackers
- bread – No Knead Artisan Bread
- biscuits – Cheese Biscuits
- salad – Citrus Salad, Simple Greens with Ranch Dressing
The Ultimate Chowder
Ingredients
- 6 slices bacon or 2 Tbsp canola oil optional
- 1 medium onion diced
- 2 celery stalks diced (save any leaves)
- 2 carrots diced
- 3 cloves garlic minced
- 5-6 medium russet potatoes diced
- 1 tsp oregano or thyme
- 1 tsp paprika or smoked paprika
- 4 cups chicken stock
- 1 Tbsp white or red wine vinegar
- 1 bay leaf
- 1 19 oz can white kidney beans 540 mL
- 1 cup half and half cream
- 1 cup sharp cheddar cheese grated
- 1/8 tsp cayenne pepper optional
- salt and black pepper to taste
- 1 Tbsp celery leaves, parsley or green onions
Instructions
- Heat heavy pot over medium high heat. Slice bacon into small pieces and add directly into pot. Fry until crisp and crumbly. Remove bacon. Leave 2 Tbsp drippings, remove the rest. Or, heat 2 Tbsp canola oil.
- Add onion, celery and carrots and cook until onions are translucent, 3 to 5 minutes.
- Add garlic, potatoes, oregano/thyme and paprika, cook for 1 minute until fragrant.
- Stir in stock and vinegar (if using canned seafood replace some stock with liquid). Add bay leaf. Bring to boil. Reduce heat, cover and simmer until potatoes are fork tender, 12 to 15 minutes.
- Use an immersion blender or potato masher to purée one third of the soup, particularly the potatoes.
- Drain and rinse canned beans. Purée half or all of the beans (depending on personal preference) using an immersion blender or mash well with fork or potato masher. Add to soup and cook 3 minutes.
- Add your favourite add-ins (see list below), cook another 3 to 8 minutes to heat or cook add-ins thoroughly, but don't overcook.
- In small bowl add half and half cream and gradually mix in 3 Tbsp of the hot soup. Pour the warmed cream into the pot and heat through (NO BOILING) for 1 minute.
- Remove from heat and add cheese and stir until melted into soup. Taste and adjust seasoning with salt, black pepper, paprika, hot sauce or cayenne pepper.
- Garnish with your favourite toppings or place toppings in side dishes for everyone to garnish their own bowl.
Video
Notes
- cooked chicken, cooked ham, cooked sausage, cooked bacon
- corn, creamed corn, green peas, cauliflower, broccoli, spinach, kale, sweet peppers
- more cheese, tofu
- clams, mussels, shrimp, lobster, pollock, white fish, salmon
- parsley, cilantro, green onions, chives, dill
- sour cream/yogurt
- paprika, smoked paprika, cayenne pepper, pepper flakes
- grated cheese
- hot sauce
- bacon bits
- crackers or croutons
Nutrition Facts (per serving)
Types of Chowder
Here are three suggestions I offer when leading a workshop to accommodate different food preferences:
Chicken Corn Chowder
- 250-375g cooked chicken (2-3 cups)
- 3 cups kernel corn (canned or frozen)
Clam Chowder
- 2 (142g) cans of baby clams (use liquid in can to replace some of the stock)
- ½ red pepper, diced
Cauliflower Chowder
- 1 (500g) frozen cauliflower
- ½ red pepper, diced
Will you try making this thick and delicious chowder? What add-ins will you choose? What toppings are your favourites? Let me know in the comments below or please take a photo and tag #getgettys so I can see it and like it!
How much cheese and what type? Cheddar?
I often use red lentils in soups, curries etc to thicken as they dissolve so easily.
Thanks!
Thanks for catching the cheese mystery! I’ve corrected it in the recipe – 1 cup of cheddar – preferrably sharp/old cheddar for maximum flavour.
Lentils are a great thickener as well, for sure! Unfortunately, there’s an allergy to them in my family, so rarely cook with them. The white beans are a great alternative and make very little difference to flavour.
there is no cheese listed in the ingredient list
Thanks for letting me know! I’ve fixed the recipe now. Enjoy.
Great soup idea, Getty. I never make chowder but I think I should try it soon. Will let you know how it goes. Thanks for the recipe.
This can be your go to for any type of chowder you’d like! Keep us posted.