Best 10 Tomato Chowder Recipes

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Awaken your taste buds with our hearty and comforting tomato chowder. This classic New England-style chowder is packed with fresh tomatoes, sweet corn, tender potatoes, and savory bacon, all simmered in a creamy, flavorful broth. Perfect for a cozy lunch or dinner, this chowder is sure to warm your soul.

In this article, we've gathered three delectable tomato chowder recipes that cater to various dietary preferences and skill levels. Dive into our classic tomato chowder recipe for a traditional and satisfying meal. For a lighter, yet equally flavorful option, try our creamy tomato chowder with roasted red peppers. And for those seeking a plant-based alternative, our vegan tomato chowder with coconut milk offers a rich and creamy chowder without any dairy.

Each recipe is carefully crafted with detailed instructions and helpful tips to ensure your chowder turns out perfect every time. Whether you're a seasoned cook or just starting in the kitchen, we've got you covered. So, grab your cooking utensils, gather your ingredients, and let's embark on a culinary journey to tomato chowder bliss!

Here are our top 10 tried and tested recipes!

TOMATO CORN CHOWDER



Tomato Corn Chowder image

Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings.

Number Of Ingredients 5

4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

CORN, TOMATO AND BASIL CHOWDER



Corn, Tomato and Basil Chowder image

This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad - until you add the optional dollop of crème fraîche.

Provided by Melissa Clark

Categories     soups and stews, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups chicken broth
1 1/2 teaspoons kosher salt
1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Juice of 1/2 lime
Crème fraîche or sour cream, for serving (optional)

Steps:

  • Slice corn kernels off cob and place in a bowl. Run back of a knife along each cob to remove additional corn pulp. Add pulp to bowl; reserve cobs.
  • In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
  • Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt, and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of crème fraîche or sour cream, if using.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 725 milligrams, Sugar 13 grams, TransFat 0 grams

CORN, TOMATO AND BASIL CHOWDER



Corn, Tomato and Basil Chowder image

Found this in a recent edition of the New York Times, but I didn't save the attached article. A great end of summer recipe. Haven't tried this yet but I'm putting it here for safekeeping.

Provided by Kumquat the Cats fr

Categories     Chowders

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 ears corn, shucked
2 tablespoons unsalted butter
1 large onion, chopped
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 cups vegetable broth
1 1/2 teaspoons kosher salt
1 lb waxy potato, cut into 1/2 inch cubes (red or Yukon Gold)
1 pint cherry tomatoes, halved
1/2 teaspoon fresh ground black pepper
1/4 cup fresh basil, chopped
1/2 lime, juice of
creme fraiche (optional) or sour cream, for serving (optional)

Steps:

  • Slice corn kernels off cob and place in a bowl. Run the back of a knife along each cob to remove additional corn pulp and add to bowl; reserve cobs.
  • In a medium soup pot or Dutch oven, melt butter over medium heat. Stir in onion, shallot and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  • Add broth, reserved cobs, 1 cup water and 1 teaspoon salt to pot. Bring to a boil over high heat. Immediately reduce heat to medium and simmer for 10 minutes. Add potatoes and simmer until potatoes are tender, about 15 minutes longer. Remove cobs and discard.
  • Stir in corn kernels and pulp, tomatoes, remaining 1/2 teaspoon salt and pepper. Simmer for 20 minutes more. Stir in the basil and lime juice. Turn off heat and let soup cool for at least 15 minutes before serving. Serve warm with a dollop of creme fraiche or sour cream if desired.

TOMATO CLAM CHOWDER



Tomato Clam Chowder image

Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

5 to 6 medium potatoes, peeled and diced
6 bacon strips, diced
1 small onion, finely chopped
2 celery ribs, chopped
1 garlic clove, minced
2 cans (6 ounces each) minced clams
2 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 to 1 teaspoon pepper
1/4 teaspoon salt
2 teaspoons minced fresh parsley

Steps:

  • Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CROCK POT TOMATO POTATO CHICKEN CORN CHOWDER



Crock Pot Tomato Potato Chicken Corn Chowder image

This was born shortly after my now five week-old daughter when I needed to literally just throw dinner together, frozen chicken breasts and all. I was thrilled it turned out so flavorful and filling.

Provided by Marla Swoffer

Categories     Chowders

Time 5h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 chicken breasts, frozen
1 (15 ounce) can corn
1 (7 ounce) can creamed corn
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 potatoes, quartered
2 cups milk
2 tablespoons chicken bouillon concentrate
1 tablespoon butter
1 tablespoon garlic powder
1 teaspoon black pepper

Steps:

  • Lay chicken breasts on bottom of crock pot.
  • Pour everything else over the top and stir (without moving the chicken).
  • Cook on low 8-10 hours or high 4-6 hours (I actually cooked it on medium for about 5 hours).
  • If you're home, stir once in a while, as the chicken and potatoes soften, to break them up a bit, though it will probably also work to do that when it's all done.

Nutrition Facts : Calories 493.8, Fat 15.3, SaturatedFat 5.9, Cholesterol 78.3, Sodium 765.7, Carbohydrate 63.9, Fiber 7.8, Sugar 10.5, Protein 30.5

TOMATO AND BACON CLAM CHOWDER



Tomato and Bacon Clam Chowder image

Categories     Soup/Stew     Tomato     Quick & Easy     Lunch     Bacon     Clam     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

2 slices bacon, chopped
1 small onion, chopped fine
1 celery rib, chopped
1 garlic clove, minced
1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
1/3 cup dry white wine
1 cup water
2 teaspoons tomato paste
1 small boiling potato
2 medium vine-ripened tomatoes, seeded and chopped
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
  • In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
  • Serve chowder sprinkled with bacon.

TOMATO CHOWDER



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups potatoes, diced
3/4 cup onion, minced
1 cup celery, chopped
3 cups tomatoes, de-skinned, chopped
1/4 teaspoon pepper
1/4 teaspoon oregano
2 1/2 cups boiling water
3 tablespoons butter
1/4 cup flour
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 cups extra-sharp cheddar cheese, grated
2 cups milk
1 tablespoon parsley
1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

SPICY TOMATO CORN CHOWDER



Spicy Tomato Corn Chowder image

This is my personal twist on some easy tomato soup recipes I've seen on line. This one is super spicy and savory w/ the addition of hot Rotel (w/ habaneros) and goat milk. If you can't take that much heat, you can use the regular Rotel or any seasoned canned tomatoes. Buttermilk could substitute for the goat milk, but you will...

Provided by Tamara Edson

Categories     Cream Soups

Time 20m

Number Of Ingredients 6

1 can(s) condensed tomato soup
1 can(s) tomato basil soup
1 can(s) low sodium corn
1 can(s) rotel, hot
1 c goat milk
hot pepper jack cheese or croutons for topping

Steps:

  • 1. In a medium sauce pan add the canned soups, corn, Rotel, and goat milk. Heat on medium, stirring occasionally until bubbly.
  • 2. Serve topped w/ jalapeño jack cheese crumbled or croutons.
  • 3. Or take it to go in your favorite thermos.

TOMATO BACON CHOWDER



Tomato Bacon Chowder image

A rich tomato bacon soup.So warm and filling on those cold winter nights. My cousin, who cooks at a Hospice Center shared this with me.To make it quick, I use pre cooked bacon. Use real butter, not oleo. Your finished soup will be so much better.I like to serve this with a green salad and a hard roll.Sourdough rolls are great, but any crispy crust bread will do.

Provided by redwine

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

10 slices crisp cooked bacon
1/4 cup butter
4 tablespoons flour
2 -3 dashes nutmeg
1 (15 ounce) can low-sodium low-fat chicken broth
1 (28 ounce) can diced tomatoes with juice
3/4 cup half-and-half cream
black pepper

Steps:

  • In heavy saucepan melt butter.
  • Stir in flour.
  • Gradually whisk in half & half and chicken broth.
  • Add nutmeg.
  • Cook and stir until thickened over medium heat.
  • Stir in diced tomatoes along with their juice.
  • Dice bacon and add to soup mixture.
  • Heat through and season with black pepper.

Nutrition Facts : Calories 349.3, Fat 25.5, SaturatedFat 13.4, Cholesterol 69.3, Sodium 993.2, Carbohydrate 20.8, Fiber 3, Sugar 7.5, Protein 11.2

SMOKY TOMATO-SALMON CHOWDER



Smoky Tomato-Salmon Chowder image

I found this recipe in the February 2009 issue of Better Homes and Gardens. It looks really good - maybe an alternative to chili sometime. I haven't made it yet, but am putting it here until I can. You can use salmon fillets with skin, just bake them skin side down, then leave the skin on the baking pan, using only the meat. Be sure to use gloves when working with the jalapeno as the oils may burn skin and eyes.

Provided by Julie F

Categories     Chowders

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

18 ounces salmon fillets
1 teaspoon chili powder
1/2 teaspoon salt
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2 inch slices
1 jalapeno, halved lengthwise and seeded
2 (14 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes (fire roasted)
1 large tomatoes, chopped (about 3/4 cup)
2 tablespoons coarsely chopped parsley
2 medium avocados, peeled, pitted and sliced
chili powder

Steps:

  • Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
  • Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
  • Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork. Keep warm.
  • With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
  • To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.

Tips:

  • Select ripe and flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your chowder. Choose ripe, juicy tomatoes with a deep red color. Roma or plum tomatoes are good choices, as they have fewer seeds and a more concentrated flavor.
  • Use a variety of vegetables: To add texture, flavor, and nutrients to your chowder, use a variety of vegetables. Good options include onions, celery, carrots, bell peppers, and corn. You can also add leafy greens such as kale or spinach.
  • Use a flavorful broth: The broth is the base of your chowder, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or a combination of both. If you're using canned broth, be sure to choose a low-sodium variety.
  • Season your chowder well: Don't be afraid to season your chowder generously. Salt, pepper, garlic powder, onion powder, and dried thyme are all good choices. You can also add a pinch of cayenne pepper for a bit of heat.
  • Top your chowder with your favorite toppings: Once your chowder is cooked, you can top it with a variety of toppings to add flavor and texture. Good options include shredded cheese, crumbled bacon, diced avocado, or chopped fresh herbs.

Conclusion:

Tomato chowder is a delicious and comforting soup that's perfect for a cold night. It's easy to make and can be tailored to your own taste preferences. With its rich and flavorful broth, tender vegetables, and creamy texture, tomato chowder is sure to be a hit with your family and friends.

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