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Chowders and Bisques

  • Recipe

    Seared Scallop Chowder

    Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.

  • Recipe

    Summer Corn Chowder

    Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until…

  • Recipe

    Crab Bisque with Cauliflower and Brie

    Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

  • Recipe

    Cream of Mushroom Soup with Ale and Cumin

    A far cry from the canned version, this rich soup is rounded by hints of warm, toasty cumin and gently bitter brown ale.

  • Recipe

    Asparagus-Potato Chowder

    This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.

  • Recipe

    Smoked Salmon and Leek Chowder

    The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

  • Recipe

    Grilled Portobello Bisque

    This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.

  • Recipe

    Sausage, Potato, and Fennel Chowder

    Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.

  • Recipe

    Mushroom and Parmesan Soup with Chive Crème Fraîche

    Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

  • Recipe

    Rhode Island Clam Chowder

    This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's…