Traditional Irish seafood chowder made with salmon, cod, shrimp, mussels, and smoked oysters in a creamy broth with bacon, ...

It may not be soup weather out there, but it’s never too hot for chowder, and this fish chowder honors its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a ...

Every Thursday on the Good Food Blog we share a recipe from our archives. Wash and dry the fish and cut it in 2-inch/5-centimeter chunks. Melt half the butter in the casserole and spread the quartered ...

A creamy base of milk, stock, and herbs brimming with briny seafood flavors, a good fish chowder takes time and thoughtfulness to prepare. One of the best things about fish chowder is that it's ...

Make us a Preferred Source to get more of our news when you search. Instructions: Heat the olive oil in a large heavy-bottomed stock pot over medium heat. Add the bacon and cook until the bacon begins ...

A quick, easy and delicious fish chowder from chef Kevin Dundon. Heat a large saucepan over a medium heat. Add the butter and, once it is foaming, tip in the onion, leek, carrot, potato and smoked ...

What’s for Dinner answers that universal question, offering recipes for simple, relatively quick dishes that use ingredients you can pick up on the way home. A bare-bones fish chowder, made with ...

As easy as it is delicious, this chowder bypasses celery in favor of fennel, which gives the soup a little anise flavor and some extra heft. The vegetables are thinly sliced and cooked together to ...

The chef’s meal calls for seafood or chicken stock, extra-virgin olive oil, finely chopped smoky bacon, chopped onion, chopped celery hearts and their leafy tops, peeled and sliced starchy potatoes, ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. In need of a tasty dish your kids won’t throw on the floor or ...

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!