A creamy, thick, hearty crawfish chowder made with bacon, potatoes and onions. This traditional soup can be made quickly and feed a crowd easily. Perfect for dipping temperatures and potlucks! Learn how to make this easy chowder from scratch.
Chowder is a rich soup typically made with seafood or corn and made with potatoes and onions. The word chowder likely descended from the French word, chaudiére, meaning stew pot. Fish hawkers in England were also called ‘Jowters’, so who knows?! If you have some insight, please share by leaving a comment below. The foodies will thank you:)
Chowder always conjured up images of a dedicated cook slaving away for hours perfecting the perfect pot of soup. With great skill, the cook would baby the ingredients and stir until the masterpiece was just perfect.
I was surprised to learn that chowder is extremely easy to make and is not much different than most other types of soup. Sure chowders are thicker and usually have seafood but that’s the only distinguishing feature of this dish. It’s just like any other soup. You start with a soup base, add some aromatics and herbs, add the protein. So, basically no excuses. Make your own chowder and serve with crusty bread. Your family will be impressed by your new set of cooking skills.
This recipe was inspired by the cold weather creeping in and a cookbook called The Soup Bible. I was reading a couple of soup recipes to my husband and he started piping in, ‘Oh! that would be great with crawfish!’. My heart swelled as I witnessed my husband get excited about recipe development. Definitely a turning point in our relationship. The best part, he was absolutely right, it was great with crawfish! Maybe we should get him out of his workshop and into the kitchen. I could share, maybe, a little bit. Shall we tell him?
Change up your chowder by swapping out simple ingredients. Below are some of my favorite chowder ingredients.
- milk (instead of cream, it’s healthier)
- cooked bacon, crumbled
5 tips for how to make chowder thicker
- Add pureed nuts to the soup. Simple soak nuts in water (cashews are great), then blend in a blender or food processor until smooth and creamy.
- Puree some of the soup with with a stick blender or in an upright blender. Add back to the soup.
- Add cream.
- Use potato flakes (instant mashed potatoes). A little goes a long way. Start with a 1/4 cup and work you way up.
- Add a slurry made with a starchy thickener and a cup of water. Good ones to use are corn starch, flour, arrowroot powder and tapioca. Mix with water first to dissolve, then stir into hot soup.
My favorite method for thickening soup is by adding potatoes flakes. I think the texture is the most authentic versus corn starch for instance. It could just be me but I think corn starch has great uses in Asian cooking but I am not a fan of using it in soup. What is your preference? Am I just being weird?
Enjoy this collaborative creation and let us know how yours turns out. Take a pic and #FusionCraftiness on Instagram so we can see.
Check out this article for more details on chowder.
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