Search Results (241 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When the leeks get large, put them in the slow cooker with some potatoes and half-and-half for a delightfully creamy chowder.
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Roasted fresh corn and canned cream-style corn are both used in this hearty corn chowder, chock full of potatoes, celery, and carrots.
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Cashews are the secret to the creamy texture of a vegan corn and potato chowder that even your non-vegan friends will love.
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Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme.
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This recipe delivers a creamy corn chowder with potatoes and crumbled bacon for a comfortingly bowl of warm deliciousness.
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Sausage and corn are simmered in a spicy broth for a quick weeknight chowder the whole family will enjoy.
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The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.
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This creamy potato chowder made with two kinds of corn, milk, and imitation crab sticks is a comforting dish your kids will fall for.
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Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.
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This Irish-inspired seafood chowder is great for cold and rainy nights; salmon and shrimp mingle with potatoes, dill, and a hint of spice.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.