Vegetable Chowder is cozy, creamy, and packed with tender veggies that make every spoonful feel comforting and hearty. It’s the kind of soup that tastes like it simmered all afternoon, even though it ...

Summer cooking is all about ease, which is why one-pot and one-pan meals become go-tos in the warm-weather months. Less prep and less dishes means more time to enjoy your favorite summer activities.

Salads are super and grilled veggies are grand, but there's another way to make the most of summer's bounty without sweating over a complicated meal. This simple vegetable chowder takes all the ...

Each week, we feature a recipe from one of New York City’s restaurants. Today, it’s a creamy chowder from Tocqueville starring early summer squash and spring vegetables from the Union Square ...

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Canned food is generally overlooked, but the truth is you're missing out if you've never used canned vegetables in your cooking. They're affordable, convenient, delicious, and every bit as nutritious ...

Manhattan clam chowder does not contain the milk or cream that you would add to New England clam chowder, so it doesn't have a thick, white broth. Instead, the broth is a mixture of clam juice and ...

Yes, you can eat warm soup in the summer – especially when it’s chowder. Clam and fish chowders evoke sunshine, seafood and the seashore. While clam chowder is always a favorite, I prefer to make fish ...

Fanesca is a lavish Ecuadorian salt cod and vegetable chowder served during Semana Santa, or the Holy Week leading up to Easter. In Latin America, the emphasis is less on Easter than on Semana Santa, ...

TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print archive, before the start of online ...

On chilly days, there's nothing better than a warm bowl of vegetable chowder. It's my go-to comfort food when I'm craving something filling, creamy, and simple to make. This recipe brings together a ...

When the cooler days of autumn arrive, my brain immediately goes to a certain cuisine. The words “soup, stew, chowder, chili” start to show up on my menus a lot more. Those things that can warm us up ...