San Francisco Cioppino
Traditionally, cioppino is made with whatever seafood was caught that day or whatever seafood is on hand. It began as a soup for the working class, but with how delicious it tastes, it's no wonder this dish made its way into high-end restaurants and hotels. Feel free to use whatever fish, shellfish and seafood you can find. —Barbara Pletzke, Herndon, Virginia
Instant Pot Clam Chowder
Clam chowder is especially tasty when it's served with a sprinkle of fresh thyme, bacon crumbles and crispy oyster crackers...
Healthy Clam Chowder
"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of...
Northwest Seafood Corn Chowder
This chowder showcases the best of Northwest seafood; it’s all in here, from bay scallops to snapper.
Cheddar Seafood Chowder
Shrimp and scallops make this thick, cheesy and chunky chowder extra special. It’s packed with veggies, and the crispy bacon...
Contest-Winning New England Clam Chowder
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams...
Haddock Clam Chowder
We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The...
Easy Clam Chowder
This recipe comes from an old college friend. Pair steaming bowlfuls with sourdough bread and a green salad. —Kristy Doty,...
Low-Fat Shrimp Chowder
"This zippy chowder is chock-full of shrimp and vegetables, so it satisfies hearty appetites, but the skim milk and reduced-sodium...
