A seventh-generation Mainer, chef Christian Hayes grew up on New England staples: Boiled dinners. Lobsters. And lots and lots of chowders. These days, in his (now closed) kitchen at The Garrison, ...

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, ...

A creamy base of milk, stock, and herbs brimming with briny seafood flavors, a good fish chowder takes time and thoughtfulness to prepare. One of the best things about fish chowder is that it's ...

Yes, that's bacon sprinkled on top of a bowl of Arabic spiced New England fish chowder, photographed in front of our tallis bag, which features a beautiful watercolor painting of Jerusalem.

I am always on the lookout for ways to increase the nutritional density and lower the calories and fat of a dish without adversely affecting the taste. Remember, it’s got to be good and good for you!

When you’re out all day playing in the warm spring sun, you don’t want to come home to the laborious task of making a complex meal. The solution is a quick soup. For this spring fish chowder, we opted ...

After preparing what you believe is a hearty, creamy, soul-stirring bowl of fish chowder, "too watery" is the last description you want to hear from dinner guests as a home cook. Staying up half the ...

The chef’s meal calls for seafood or chicken stock, extra-virgin olive oil, finely chopped smoky bacon, chopped onion, chopped celery hearts and their leafy tops, peeled and sliced starchy potatoes, ...