"chowder" news and stories

The recipe, which was cut out of some random magazine and stored in my recipe box for years, said: "Creamy Chicken and Corn Chowder." But really, it is much more Thai and less of a classic chowder, so I've dubbed it Thai Chicken and Corn Chowder.

This recipe will give you rich, creamy flavor that seems like it took hours to prepare, but actually took no time at all. Better yet -- most of the ingredients can come from your cupboard, which makes it ideal for last-minute meals, and a lot cheaper than take-out. This is the sort of dish that you can whip up on a whim and be glad that taste doesn't always come from hours at a hot stove.

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Grocery store bins are still overflowing with fresh sweet corn, its silky hair littering the tile floors like pine needles, so you might as well get as much as you can, while you can. The New York Times has a good story on stretching late summer corn, with an especially awesome-looking recipe for corn, basil and tomato chowder. This thick soup packs in the trifecta of summer flavors, made hearty with potatoes and a dollop of crème fraîche. And, best of all, soup's great for freezing, which means you can thaw a container-full any time during the winter for a burst of early September's golden goodness.

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The other day, I was itching for a great meal -- as gourmet as possible without breaking the bank. So my friend and I walked around the corner to this small fusion bistro, and while the over-done steak left something to be desired, I almost melted over the seafood chowder. There's nothing quite like the texture of seafood so soft that it melts in your mouth, exploding with flavor. Still dreaming about that great bowl of sea goodness, I have to share a similarly awesome-looking recipe from Leite's Culinaria -- Rhode Island Clear-Broth Quahog Chowder.

Doesn't the above look absolutely amazing? It's also accompanied by a great story -- one that taps into my day dreams about living near the ocean and having a sea full of great food as my back yard. I don't have quahogs readily available, so I'm hoping one of you Slashfood readers can take on this recipe for me and tell me if it tastes as good as it looks. I have a feeling that it does...

After many years abiding to the rule that I would never eat what I couldn't look at in its real form, I succumbed to temptation and had a delicious bowl of Conch Chowder at the Nicola Seafood Restaurant at the Hyatt in Key West (a dish that is, sadly, no longer on the menu). While the conch might look all gooey out of the shell, it's ridiculously delicious and a must-eat when heading south.

And if you're lucky enough to live down south, or find yourself in a kitchen somewhere that conch is available, you've got to check out the quick video above. Bahama Breeze Chef Vern Thomas whips up a really easy Conch Chowder recipe. It's got all the basics -- onions, carrots, potatoes, plus a great tip about putting whole Scotch bonnet peppers into the mix -- to give the chowder flavor without the tear-inducing heat. If you want to learn more about conch as well, they've got a how-to here.