Best 5 Garlic Chowder Recipes

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Indulge in a culinary journey with our delectable garlic chowder recipes, a symphony of flavors that will tantalize your taste buds. This creamy and savory soup, steeped in the essence of garlic, offers a comforting warmth that nourishes both body and soul. Embark on a culinary adventure with our diverse selection of chowder recipes, each boasting unique ingredients and cooking techniques to cater to every palate. From the classic New England-style chowder, brimming with tender clams and aromatic vegetables, to the rich and flavorful Manhattan chowder, featuring succulent seafood and a vibrant tomato broth, our collection promises an unforgettable culinary experience. Whether you prefer a quick and easy weeknight meal with our 30-minute chowder or a more elaborate weekend feast with our seafood extravaganza chowder, we have the perfect recipe for you. Let the enticing aroma of garlic guide you as you explore the depths of flavor in each spoonful of our garlic chowder recipes.

Here are our top 5 tried and tested recipes!

SEAFOOD CHOWDER



Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

CONTEST-WINNING NEW ENGLAND CLAM CHOWDER



Contest-Winning New England Clam Chowder image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. -Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 788mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SALMON CHOWDER



Salmon Chowder image

I don't like fish, but I LOVE this soup!

Provided by KENULIA

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 14

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

Steps:

  • Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
  • Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g

GARLIC CHOWDER



Garlic Chowder image

This is a thick delicious garlic-based chowder. I had a similar soup at a nearby "all things garlic" type restaurant. I made for St. Patrick's Day this year. It is *very* rich and creamy.

Provided by John J. OSullivan

Categories     Chowders

Time 55m

Yield 10 serving(s)

Number Of Ingredients 12

2 ounces olive oil
2 medium onions, diced
1/2 head celery, diced
1 bunch fresh leek, cleaned and chopped
5 roasted garlic cloves
2 tablespoons fresh thyme
3 medium potatoes, peeled and diced
6 cups chicken stock
salt
white pepper
1 quart heavy cream
1/2 cup chopped fresh parsley

Steps:

  • Roast the garlic bulbs and squeeze out the garlic into a small bowl. (If you don't know how to do this, go to Recipe #132617. It's very easy.).
  • In a large pot, heat the olive oil. Sauté the onions, then add celery and leeks.
  • Add the squeezed-out garlic cloves to the pot, along with thyme, potatoes, and chicken stock.
  • Bring to a simmer and cook until potatoes are tender (about 30 min.).
  • Season with salt and pepper.
  • Add cream and parsley, cook till "combined." Remove from heat and stir.

Nutrition Facts : Calories 496, Fat 42.8, SaturatedFat 23.2, Cholesterol 134.7, Sodium 267.9, Carbohydrate 22.6, Fiber 2.3, Sugar 4.3, Protein 7.5

CLAM CHOWDER



Clam Chowder image

Provided by Food Network

Categories     main-dish

Time 4h40m

Yield about 6 servings

Number Of Ingredients 29

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes

Steps:

  • Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
  • Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.
  • Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.
  • Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme. Serve immediately.
  • Preheat oven to 400 degrees F.
  • Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of chowder.
  • In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
  • Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Tips:

  • Use fresh garlic: Fresh garlic has a more intense flavor than garlic powder or garlic salt, and it will give your chowder a more authentic taste.
  • Don't overcrowd the pot: If you add too much garlic to the pot, it will release too much water and make the chowder thin and watery. Add the garlic in small batches and cook it until it is fragrant and slightly browned.
  • Use a variety of vegetables: This recipe calls for potatoes, carrots, and celery, but you can also add other vegetables such as corn, peas, or green beans. Be sure to chop the vegetables into small pieces so that they cook evenly.
  • Use a flavorful broth: The broth is the base of the chowder, so it's important to use a broth that has a lot of flavor. You can use chicken broth, vegetable broth, or clam broth. If you're using chicken broth, you can add a bay leaf or two to the pot to give it more flavor.
  • Season the chowder to taste: Once the chowder is cooked, taste it and adjust the seasonings as needed. You may need to add more salt, pepper, or garlic powder. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten the flavors.

Conclusion:

Garlic chowder is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a garlic chowder that is sure to impress your family and friends.

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