Chowder is a thick, chunky soup, usually made with potatoes, onion, and a creamy base of milk or cream. Corn, fish, clams, or chicken are popular additions. Many start with a bit of bacon or butter for flavor.

Chowders are richer and creamier than vegetable or chicken soups. They are thicker than broths and a bit lighter than a slow stew. The potatoes help thicken the pot, and a gentle simmer keeps the milk from splitting.

Questions folks ask

What makes a soup a chowder?

A chowder is thick and chunky, with potatoes and often a creamy base. It is heartier than most soups.

Why did my chowder curdle?

It likely got too hot after the milk was added. Heat it gently and do not let it boil hard.

Can I make chowder without cream?

Yes. Use milk and let the potatoes thicken the soup. Blending a little of the pot also helps.

Kitchen tips

Keep the heat low once milk or cream goes in.
Cut potatoes into small, even cubes so they cook through.
Mash a few potatoes against the pot to thicken the soup.
Add seafood last so it stays tender.
Chowder thickens as it sits, so thin it with a little milk when reheating.