Best 2 Varsity Chowder Recipes

Varsity Chowder is a hearty and flavorful seafood stew that originated in New England in the 19th century. It is typically made with a variety of seafood, such as clams, haddock, and shrimp, simmered in a creamy broth thickened with flour or crackers. Vegetables like potatoes, carrots, and celery are often added for extra flavor and texture. This classic dish is a staple of many New England restaurants and is enjoyed by locals and tourists alike.

In this article, we present two variations of Varsity Chowder: the traditional New England-style chowder and a modern twist with roasted corn and poblano peppers. Both recipes are packed with flavor and sure to warm you up on a chilly day. The traditional recipe features a creamy broth made with milk and cream, while the modern variation uses a lighter broth made with chicken stock and white wine. Both recipes are easy to follow and can be tailored to your own taste preferences. So gather your ingredients and let's dive into the delicious world of Varsity Chowder!

Here are our top 2 tried and tested recipes!

VARSITY CHOWDER

Varsity Chowder image

This recipe is now one of my all-time favorite soup recipes. It would be good for tailgate parties, brunches, or winter luncheons. I did add a couple extra potatoes just because I love them and I skipped the bacon, but I posted it as written. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise. DELICIOUS!

Provided by AmyZoe

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups potatoes, diced
2 cups water, boiling
1/2 cup carrot, sliced
1/2 cup celery, sliced
1/4 cup onion, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups sharp cheddar cheese, shredded
8 slices bacon, crisp-fried and crumbled

Steps:

Combine the potatoes, water, carrot, celery, onion, salt, and pepper in a 2-quart saucepan.
Simmer, covered for 10 minutes.
Melt the butter in a medium saucepan.
Stir in the flour.
Cook until bubbly, stirring constantly but do not brown.
Stir the milk into the flour mixture.
Cook until thickened, stirring constantly.
Add the cheese.
Cook until the cheese melts, stirring to blend well.
Ladle into soup bowls and sprinkle with the bacon.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't be afraid to experiment with different vegetables. You can use any type of vegetables you like, such as potatoes, carrots, celery, corn, or peas.
Use a good quality clam juice. This will also make a big difference in the flavor of your chowder.
Don't overcook the clams. They should be cooked just until they are opaque.
Serve the chowder immediately. It is best enjoyed when it is hot and fresh.

Conclusion:

Varsity chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With its creamy broth, tender clams, and flavorful vegetables, varsity chowder is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give varsity chowder a try. You won't be disappointed!

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