What are the secrets to making the best creamy chowder – each and every time? No matter which type of chowder you are making – from corn to clam – there are three things I always do, as my grandmother taught me, as her grandmother taught her, that make will make your favorite chowder a standout.
1) Use Salt Pork:
Always start out with a slice or two of salt-pork. Render it in the soup pot by adding a little water and then browning slowly. Add your onion and celery with some stock (1/4 cup or so) to deglaze the pan after browning the salt pork, which will add tremendous flavor. Keep it in the pot throughout the cooking and remove before serving. It is a MUST, and keeping your remaining salt pork in the freezer will put it at your fingertips throughout the soup season.
2) Cook The Potatoes Slowly:
After you have added the diced onions, celery and seasoning of choice to the salt pork, deglazed and cooked until softened, add one can (or equivalent of homemade) stock and then enough cream to just cover your diced potatoes. Cook SLOWLY. Simmer the potatoes and they will absorb all the flavors and cream. No need to cook the potatoes separately, or boil hard.
Vary the stock you use depending on the type of chowder – it can be a low-sodium, low fat chicken stock is a good all-purpose choice, or a vegetable*, or fish stock*. Simmer the potatoes and they will absorb all the flavors and cream. No need to cook the potatoes separately, or boil hard.
3) Don’t Use a Roux to Thicken:
The above cooking method makes a remarkable difference in the flavor of the potatoes, and also sets you up for the third secret to great chowder: Don’t use a roux. Flour taste always comes through, detracts from the rich flavors you are creating, and changes the texture to other than creamy (thick yes, creamy no). Use light or heavy cream – it will reduce as you are cooking the potatoes and thicken the chowder nicely. If you want to make it thicker, try smooshing up some of the slowly cooked potatoes instead!
If you’d like to read recipes for making your own stock for chowder, please read
Corn Cob Stock for Corn Chowder
Timeless Gourmet
Interesting chowder hints. I’d like to try this, but don’t quite understand “one cup of stock and cream”. What kind of stock? and, is it one cup EACH of stock and cream?
Also, loved the shallot soup. Much better than onion!
pete Since these tips are for all types of thick chowder, the measurements will vary – but use enough cream to cover the potatoes. Since first publishing this article, I’ve posted stock recipes for homemade stocks and just posted links to those here – the type of stock to use will be according to the kind of chowder being made. I too have a love for the shallot soup!!