Craving > From Clam to Corn: 8 Crave-Worthy Chowder Soups

by heidi on February 15, 2012

Foodie Crush Market Street Grill Clam Chowder Recipe

“Hey, Chowda-head!”

It was a greeting that one of my fellow waiters at my post-college/pre-real life seafood restaurant job has now been hearing for lo’ these many years. And he has NEVER been happy about hearing it.

See, that job was all about presentation and customer service which meant every dish, every cup and even every spoon was served by the waiter from a tray.

So when you had a 6-top—that’s waiter-speak for a table of six—who all ordered the house specialty clam chowder, we would load up a HUGE tray, hoist it high over our heads with the straightest arm we could possible muster and charge forth through the sea of waiting to be seated customers to serve our eagerly awaiting diners bowls of creamy, white chowder in heavy china bowls with plated liners.

One especially busy night—it must have been a big rush before an NBA basketball game—my friend had a big table and of course they all ordered chowder. He loaded up the tray, even stacking the bowls two high! It was a feat to behold for mere waiter mortals.

Foodie Crush Clam ChowderBreathless from running between tables and the kitchen, we watched him navigate his way through the crowded waiting area, arm hoisted high with nary a wobbly arm in sight.

And then, he hit the double french door frame. Literally. Hit it, clipped the china bowls still hovering overhead.

And then like a dominoe-ing Humpty Dumpty, all the bowls came tumbling down. Clam Chowder, all over his head, his shirt, everywhere.

And ever since then, he has fondly been called Chowda-head.

Here is the very recipe, delicious in every respect, the best New England Clam Chowder outside of New England. Yep, I’m staking my claim.

Market Street Clam Chowder

Serving Size: 12

Market Street Clam Chowder


from the Utah Dining Car Cookbook, Ogden Junior League Cookbook
1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, tops and bottoms, diced 1/2 inch
3/4 cup chopped clams, canned or frozen
3/4 tablespoon black pepper
1 1/2 tablespoon salt
3/4 tablespoon thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine
3/4 cup ( 1 1/2 sticks) butter, melted
2 cups water
3/4 cup flour
2 quarts half and half


  1. 1. In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked.
  2. 2. Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.
  3. 3. Stir roux (butter flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick tahn cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally and serve immediately with crusty sourdough bread and extra Tabasco.


Chowder is a big part of curing my winter blues. And this year I’m so stoked to discover a plethora of food bloggers doing the same when I’ll be joining tons of soup loving food bloggers at the 2012 Soupapalooza, presented by Cheryl of Tidy Mom and Kristen of Dine and Dish. Now I need to get my soup chops scheming for a new recipe to share.

Until then, even if you aren’t a big fan of clams, you can still be a Chowda-head by trying one of these food bloggers recipes below. Soups on people!

Foodie Crush Carly Klock Lobster Chowderphoto > Carly Klock

Carly discovered a new sense of self thanks to fitness success after completing a rigorous bootcamp which in turn led us to discover Carly Klock’s thin–is–in lightened–up Lobster and Corn Chowder. Decadence minus the added lbs!

Foodie Crush Soup Chick Roasted Sweet Potato and Corn Chowderphoto > Soup Chick

With a whisk of her immersion blender but not a single drop of cream, Lydia roasts up sweetly chunky, vegan and gluten-free creamy concoction in Soup Chick’s  Roasted Sweet Potato and Corn Chowder.

La Fuji Mama Vegetable Chowderphoto > La Fuji Mama

In a big old pot of comfort with a base of kombu and shiitake to create a traditional dashi soup, La Fuji Mama tosses a bunch of delicious veggies into the pot to create what she calls her “guilt-free” Garden Vegetable Chowder.

Foodie Crush Homesick Texan Red Chile Seafood Chowderphoto > The Homesick Texan

Rich and lush thanks to a tomato base with a spicey kick—seems like most recipes from the Lonestar state  embrace a unique twist—Homesick Texan’s Red Chile Seafood Chowder is rounded out by Lisa’s selection of a plethora of seafood with a salty lick of bacon.

Foodie Crush Three Many Cooks Vegetable Chowderphoto > Three Many Cooks

Hidden behind the title of this healthily named recipe title lurks one of my favorite summertime eats: Hot dogs! Batched with healthy summer veggies, Three Many Cooks Summer Vegetable Chowder is an updated take on my beloved Campbell’s Bean With Bacon soup.

Foodie Crush Buns In My Oven Chicken and Corn Chowderphoto > Buns In My Oven

Not to be outdone in the pork category, Buns In My Oven tops her Corn and Chicken Chowder with the salty little nuggets creating a soup that even her husband concedes is hearty enough for the dinner bell.

Foodie Crush Healthy Delicious Manhattan Clam Chowderphoto > Healthy Delicious

We’re now taking an Italian inpired tour in the state of chowder with Healthy Delicious’ fire-roasted tomato based broth with fresh snappin’ clams recipe for Manhattan Clam Chowder. Break out the dippin’ bread.

More Foodie Crush recipes in a bowl
Pho Ga Vietnamese Chicken Noodle Soup
Roasted Butternut Squash and Turkey Chili
Sugar Pie Pumpkin Soup with Crispy Sage
Cajun Lobster Etouffee

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine 


Posted in: soups and stews

{ 21 comments… read them below or add one }

Averie @ Love Veggies and Yoga February 15, 2012 at 3:00 am

All of a sudden I have a craving to make soup….they all look fabulous. You seriously rounded up some true soup gems. Love it! Now just about the time I decide to make soup (for the first time this winter), it will be 80 degrees by the weekend. But that’s a good problem to have :)


Cassie February 15, 2012 at 6:56 am

You can’t go wrong with chowder, especially this time of year. YUM!


Michelle February 15, 2012 at 8:30 am

YUM! Bring on the cream!


Jennifer @ Mother Thyme February 15, 2012 at 9:32 am

This looks simply delicious! Nothing beats a hearty bowl of soup this time of year!


Wendy February 15, 2012 at 10:04 am

As much as I love a creamy chowder and these all look SO good, I’ve had a hankering for Asian food this week and La Fuji Mama’s Veggie chowder with shiitakes is really standing out. Great collection!


heidi February 15, 2012 at 2:55 pm

Thanks Wendy, it’s so fun to see how creative food bloggers can be when it comes to putting the spin of creativity on a good old stand-by.


Fuji Mama February 15, 2012 at 10:37 am

Okay, I made soup for dinner last night, but after reading this post, I think I could eat soup for every single meal today!! I think I need to try every single one of these recipes. Thanks for the shout out!! I have to say, I’m quite fond of that veggie chowder! ;) And Wendy, thank you so much! You made my day!


heidi February 15, 2012 at 2:53 pm

Your soup looks so refreshing and I’m a sucker for Asian. Thanks for being part of the round up.


Bev Weidner February 15, 2012 at 11:00 am

CHOWDA. Oh Lord do I love some chowder. And saying chowda. But not really sounding all that cool.


carly {carlyklock} February 15, 2012 at 11:09 am

I just finished some chicken pot pie soup for lunch, and I think I should have soup again for dinner! Thank you dearly for the feature, Heidi.


heidi February 15, 2012 at 2:52 pm

Chicken Pot Pie Soup? I am clearly in need of getting more into my soupdom. That sounds amazing.


Lindsey (Cafe Johnsonia) February 15, 2012 at 3:46 pm

That is hands-down my favorite clam chowder in the world. Worth every tasty calorie. :)


Maggy February 15, 2012 at 6:26 pm

Thanks, Heidi! This is such a great round up of chowder recipes. Now you’ve got my craving a bowl!


Kalyn February 15, 2012 at 7:48 pm

I love that Market Street clam chowder. I have not had it for years.


Veronica of Muy Bueno Cookbook February 16, 2012 at 4:19 am

The clam chowder looks delicioso…we all love it in our household, okay everyone except the boy…my eight year old boy. I am printing this recipe as soon as I’m done here and giving it a whirl this weekend. Gracias as always for all the other soups too…besitos


Elizabeth @ Saffron Lane February 16, 2012 at 8:48 am

Growing up outside Boston, chowder was always in my winter repertoire. I recently made a Tarragon Chicken Chowder (thickened with a calorie-friendly creamy cauliflower purée) that reminded me of those good ole’ days. Lovely roundup of recipes!


The Cozy Herbivore February 16, 2012 at 3:27 pm

Yum! I’m a huge chowda fan, and these all look amazing! I do love your story about the chowder spill… I’ve totally had this happen to me before, in my server days. Horrifying.


Chris Blake February 17, 2012 at 10:38 am

Yum………I’m craving for these delicious looking soups now. All these photographs has made me very hungry.

Thanks for sharing the wonderful recipe.



Kristen February 27, 2012 at 11:17 am

I’m in love with this post – look at all those gorgeous chowders! YUM!


Jessica March 1, 2012 at 8:01 pm

Made the clam chowder two nights ago to go with my fresh baked Tartine bread! It was delicious and the perfect compliment! I’ve been having it for lunch and it gets better! Love the addition of the hot sauce. Gave it just the right amount of kick! Question, have you ever made a roux with cornstarch for this recipe? I’d love to make it for a friend of mine with Celiac’s disease. Any recs for making a cornstarch roux?


heidi March 5, 2012 at 8:36 pm

I never have done a roux with cornstarch, but it sounds like it would make a good alternative to regular flour. You’d probably want to use a little less so it doesn’t get too thick.


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