Discover the best canned chowders in grocery stores, from classic clam chowder to spicy corn favorites.

Whether you prefer New England or Manhattan clam chowder, making it from scratch is a labor of love. Even if you find a way to streamline the process it still takes quite a bit of time and effort.

To the surprise of pretty much no one, the first restaurant to add clam chowder to its menu is in Boston. Discover which ...

As much as we love a classic New England clam chowder, there are other fish in the sea. Definitions vary, but the only real qualification for a soup to be called a chowder is that it's hearty, chunky, ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

A classic chowder is reimagined with sweet corn, tender red potatoes, and hot-smoked salmon perfect for late-summer evenings or cozy fall nights. Sherry Pocknett is a Mashpee Wampanoag chef and the ...

New England residents stand by their clam chowder, saying theirs is the greatest. New Yorkers in Manhattan do, too, with equal passion and fervor. But is America's best chowder actually in Seattle, ...

The common cracker is anything but an ordinary snack.

You may not see the dashes of inspiration and necessity or the touches of ingenuity, philanthropy, and hard work that are mixed into this chowder, but they are all part of the recipe that makes it so ...

You don’t have to choose between Manhattan and New England (or Southwestern or Peruvian or Ecuadorian) chowders. Make them all! Molly McArdle is Food & Wine's Updates Editor. She has written and ...