--- title: "Chowder: what it means in cooking — Tiny Plates" description: "Chowder is a thick, chunky soup of clams or fish, potatoes and onions, usually made with milk or cream. See how to keep it creamy and not curdled." url: "https://www.tinyplates.dev/glossary/chowder" --- # Chowder Chowder is a thick, chunky soup of clams or fish, potatoes and onions, usually made with milk or cream. See how to keep it creamy and not curdled. Also called Clam chowder, Corn chowder, Fish chowder. Chowder is a hearty, chunky soup. The classic New England kind is made with clams, potatoes, onion and salt pork or bacon, in a broth thickened with milk or cream. Unlike a [bisque](https://www.tinyplates.dev/glossary/bisque), the pieces stay whole. Many chowders use fish or corn instead of clams. ## How to do it 1. Cook diced bacon or salt pork slowly until the fat runs out and the pieces are crisp. 2. Add diced onion and celery and [sweat](https://www.tinyplates.dev/glossary/sweat) them in the fat until soft, about 5 to 8 minutes. 3. Stir in a little flour if you want a thicker chowder. Cook it for a minute to make a light [roux](https://www.tinyplates.dev/glossary/roux). 4. Add diced potatoes and clam juice, fish stock, or water. [Simmer](https://www.tinyplates.dev/glossary/simmer) until the potatoes are just [fork-tender](https://www.tinyplates.dev/glossary/fork-tender), 10 to 15 minutes. 5. Add the clams or fish and cook gently until just done, a few minutes. 6. Lower the heat, stir in milk or cream, and warm through without boiling. Season with salt and black pepper. ## How to tell it is done The potatoes are tender but hold their shape. The broth is creamy and coats a spoon. The seafood is just cooked: clams are tender and fish flakes easily. ## Common mistakes * Boiling after the dairy goes in. Milk can [curdle](https://www.tinyplates.dev/glossary/curdle) and the soup turns grainy. * Overcooking the clams. They turn chewy within minutes. * Cutting the potatoes too small. They fall apart and make the soup pasty. * Adding too much flour. The soup should be thick, not like glue. ## In recipes "Chowder" with no other word usually means New England clam chowder, which is white and creamy. Manhattan clam chowder is red, made with tomatoes and no cream. Corn chowder and fish chowder follow the same method. Chowder often tastes better the next day, once the flavors settle. Cool leftovers quickly and keep them in the fridge for up to 3 days. ## Where it comes from Chowder came to North America with French and British fishermen. The name is probably from the French _chaudière_, a large cooking pot. ## Chowder recipes 7 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2019/02/Smoked-Salmon-Chowder-8.jpg)Seattle Smoked Salmon Chowderwww.skinnytaste.com · 40 min](https://www.skinnytaste.com/smoked-salmon-chowder/) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/01/Cheddar-Corn-Chowder-with-Bacon-7.jpg)Cheddar Corn Chowder with Baconwww.skinnytaste.com · 60 min](https://www.skinnytaste.com/cheddar-corn-chowder-with-bacon/) * [![](https://pinchofyum.com/tachyon/Chipotle-Corn-Chowder-Recipe.jpg?fit=225%2C225)Summery Chipotle Corn Chowderpinchofyum.com · 30 min](https://pinchofyum.com/summery-chipotle-corn-chowder) * [![](https://www.skinnytaste.com/wp-content/uploads/2009/08/Clam-Chowder-7.jpg)Clam Chowder, Lightened Upwww.skinnytaste.com · 30 min](https://www.skinnytaste.com/clam-chowder/) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/10/Creamy-Roasted-Cauliflower-Chowder-8.jpg)Creamy Roasted Cauliflower Chowderwww.skinnytaste.com · 55 min](https://www.skinnytaste.com/creamy-roasted-cauliflower-chowder/) * [![](https://www.onceuponachef.com/images/2021/09/southwestern-corn-chowder-1200x1500.jpg)Southwestern Corn Chowderwww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/southwestern-corn-chowder.html) * [![](https://minimalistbaker.com/wp-content/uploads/2014/08/Summer-Corn-Soup-SQUARE.jpg)Simple Summer Corn Soupminimalistbaker.com · 30 min](https://minimalistbaker.com/simple-summer-corn-soup/) ## Related terms * [BisqueA bisque is a smooth, rich French soup made from shellfish shells, cream and often brandy. See how it gets its deep flavor and silky texture.](https://www.tinyplates.dev/glossary/bisque) * [CurdleCurdling is when milk, cream or egg sauces separate into lumps and thin liquid. It happens from too much heat or acid. Here is how to stop and fix it.](https://www.tinyplates.dev/glossary/curdle) * [SweatTo sweat vegetables is to cook them gently in a little fat over low heat until soft and translucent, without browning, to bring out a mild, sweet flavor.](https://www.tinyplates.dev/glossary/sweat) * [SimmerA simmer is liquid kept just below boiling, with small, gentle bubbles rising to the surface. It cooks soups, stews and sauces without toughening them.](https://www.tinyplates.dev/glossary/simmer) * [RouxA roux is equal weights of flour and fat cooked together to thicken sauces, soups and gravies. Cook it white, blond or brown depending on the dish.](https://www.tinyplates.dev/glossary/roux) * [Fork-tenderFork-tender means cooked until a fork slides in and twists with almost no resistance. It is how you know braised meat and root vegetables are ready.](https://www.tinyplates.dev/glossary/fork-tender) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)