Creamy Chowder Recipes to Warm Up Your Evening (2024)

FAQs

Can seafood chowder be reheated? ›

Store any Seafood chowder leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.

The procedures for making chowders are similar to those for making cream soups except that chowders are not pureed and strained before the cream is added.

Fish chowder tastes best a day or two after making. Keep refrigerated and reheat to serve.

Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve. Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.

Soups made with fish or shellfish should be refrigerated no longer than 1 day. 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.

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

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.

A bold, creamy chowder needs a complimentary drink that can stand up to it. For a New England Clam Chowder, we love pairing a deeper, richer white wine: oaked Chardonnay, Viognier, or Pinot Gris.

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.

What ingredient does chowder always have? ›

Types. 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.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Soup should not be reheated more than once, so only heat up as much soup as you will eat each time. When reheating broths or clear soups, bring them to the boil for three minutes.

Keep your chowder in a plastic or glass container with an airtight lid in the fridge for up to three days.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat.

The most stringent recommendation is only to reheat fish once to avoid bacteria growth, which can lead to food illness. However, some experts claim that fish reheated multiple times can retain its taste. Reheating seafood often is safe if the meal is reheated at a suitable temperature for the appropriate time.