Place the cod on top of chowder, cover with a lid and allow to poach for 15 minutes. Drain the sweetcorn and stir into the chowder, breaking up the cod to distribute evenly. Add double cream and give ...

You need really good-quality bacon for this – nice big lardons – and strong cheddar. Be very careful not to overcook the fish. It doesn’t need long. In a large, heavy-based saucepan, fry the bacon in ...

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 ...

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As the main cook in my family, I am always seeking new ways to satisfy the ravenous throng that shows up at the dinner table. Usually, they bang their utensils together and yell "where's the food," ...

From classic shellfish to hearty coastal spreads, these Massachusetts seafood feasts define a Cape Cod Christmas dinner ...

The bounty of fresh, local produce available, and cooler than normal August weather, has had me on bit of soup-making bender of late. Indeed, last week, while it rained outside, inside, in my kitchen, ...

The first American chowder I ever ate was not in its home – New England – but in Nevada, which was a big mistake. It was Christmas Day. I had booked in at the only restaurant open near our ...

Maybe it's just me, but there's something about a chowder that feels unintuitive. A hot…chunky…milk soup? Yet it is a dish I return to again and again: a ...