Add Yahoo as a preferred source to see more of our stories on Google. And yes, while we’re covering the traditional soups that come to mind when you think chowder—namely, seafood varieties—we’re going ...

In large saucepan over medium heat, saute bacon until crisp. Remove bacon to paper towels. Drain off excess drippings. Add onions and thyme to pan and saute until tender, about 3-5 minutes. Stir in ...

This recipe was adapted from the 1935 “The Pennsylvania Dutch and Their Cookery” by J. George Frederick. This chowder is prepared in a traditional manner with limited ingredients. Herbs and spices ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

Small potatoes have become the darlings of chic cuisine. Whether they are Baby Dutch Yellow beauties with their crisp golden flesh, or gnarly fingerling spuds that look like digits sprouted from the ...

Lobster chowder is one of my favorite kinds of soup. Chowders are rich and creamy and contain some of my favorite ingredients ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...