Exploring Chowder: History, Varieties, and Delicious Recipes with Chef Arturo

When it comes to comfort food, few dishes capture the essence of warmth and flavor like chowder. This thick, hearty soup is more than just a staple; it’s a reflection of tradition, culture, and the diverse flavors from the coastal and countryside kitchens where it originated. In this post, we’ll dive into the history of chowder, explore its different varieties, and share a few delicious recipes, including a special commercial chowder recipe to make your restaurant’s menu stand out!

The History of Chowder: From Coastline to Cuisine

The word "chowder" likely originates from the French "chaudière," the pot in which fishermen cooked their catch. Early French and English settlers in North America brought this tradition to New England, where chowder became a local favorite, especially due to the region’s rich supply of seafood.

Over time, chowder evolved into various regional styles. New England’s iconic clam chowder is made with cream and potatoes, while Manhattan’s tomato-based version reflects Italian and Portuguese influences, offering a tangier alternative. Corn chowder, popular across the United States, celebrates the sweetness of corn. Each version is unique, showcasing the ingredients and tastes of the areas where it was created.

Chef Arturo’s Chowder Recipes to Try

1. Classic New England Clam Chowder

This creamy chowder features tender clams, smoky bacon, and hearty potatoes—a true classic.

Ingredients:

• 4 oz salt pork or bacon, diced
• 1 onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tbsp flour
• 2 cups clam juice
• 2 cups diced potatoes
• 1 bay leaf
• Salt and pepper to taste
• 2 cups half-and-half or heavy cream
• 1 lb chopped clams (canned or fresh)

Instructions:

1. In a large pot, cook the bacon until crisp. Remove and set aside.
2. Sauté the onions, celery, and garlic in the bacon drippings until softened.
3. Sprinkle in the flour and cook for 1 minute, stirring constantly.
4. Gradually add the clam juice, stirring well. Add the potatoes, bay leaf, and season with salt and pepper.
5. Simmer until potatoes are tender, about 15 minutes.
6. Add the half-and-half and clams; heat through without boiling.
7. Garnish with bacon and serve with oyster crackers.

2. Manhattan Clam Chowder

A tomato-based, broth-forward take on chowder with an herbaceous twist.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 cups diced tomatoes
• 4 cups fish or clam broth
• 1 bay leaf
• 2 cups diced potatoes
• 1 lb chopped clams (canned or fresh)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion, celery, and carrot until softened.
2. Add garlic and cook until fragrant, then stir in tomatoes and broth.
3. Add the bay leaf and potatoes, season with salt and pepper, and bring to a simmer.
4. Cook until potatoes are tender, about 15-20 minutes. Add clams and cook for 5 more minutes.
5. Remove the bay leaf, garnish with parsley, and serve hot.

3. Chef Arturo’s Signature Corn Chowder

Perfect as a vegetarian alternative or with added bacon, this sweet and creamy chowder is a crowd-pleaser.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 4 cups corn kernels (fresh or frozen)
• 2 cups diced potatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 cup heavy cream or milk
• Fresh chives or green onions, for garnish

Instructions:

1. Melt butter in a large pot and sauté the onion, celery, and red pepper until softened.
2. Add the corn, potatoes, and broth. Season with salt and pepper.
3. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
4. Stir in the cream, heat through without boiling, and garnish with chives or green onions.

Commercial Crab and Corn Chowder Recipe

Perfect for a restaurant menu, this luxurious chowder combines crab and sweet corn in a creamy base that’s guaranteed to delight guests.

Ingredients:

• 1 lb crab meat (lump or claw)
• 6 cups heavy cream
• 2 cups fish stock or clam juice
• 2 cups corn kernels
• 1 cup diced potatoes
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 1/4 cup butter
• 1/4 cup flour
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large stockpot, melt the butter over medium heat. Add onion, celery, and bell pepper and cook until softened.
2. Sprinkle in flour, stirring constantly to create a roux. Gradually add the fish stock or clam juice, stirring until thickened.
3. Add the potatoes, corn, heavy cream, and season with salt and pepper. Simmer for 15-20 minutes, until potatoes are tender.
4. Gently fold in the crab meat and heat through without boiling.
5. Garnish with fresh parsley or chives and serve with warm, crusty bread.

Final Thoughts from Chef Arturo

Chowder has evolved from a simple coastal stew to a beloved dish worldwide. Whether you’re serving it at home or in a commercial kitchen, chowder’s versatility and rich flavors make it a guaranteed favorite. I hope you enjoy these recipes as much as I’ve enjoyed crafting and sharing them with my team and guests.

Happy cooking!