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 ...

This recipe is your go-to for those cool nights when you need a comforting bowl of deliciousness. With tender chicken, fresh ...

“Ivar’s Seafood Cookbook: the O-fish-al Guide to Cooking the Northwest Catch," has been published for the 75th anniversary of Ivar's seafood restaurants in Seattle. Whatever is in Ivar’s famous ...

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 ...

Chef Heather Earnhardt of Seattle’s beloved The Wandering Goose now has a lovely coastal headquarters at the Tokeland Hotel — opened in 1885, it’s Washington state’s oldest lodgings. The super-creamy, ...

This recipe for creamy corn chowder boasts layers upon layers of flavor. It starts with fresh summer sweet corn. Instead of relying on chicken broth, you’ll use the sheared cobs to make a ...

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 ...