Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

For example, corn chowder is wildly different from New England clam chowder; even if you keep the clams, chowder can differ heavily from location to location, as is seen when you compare New England ...

Foodies have been enjoying clam chowder for centuries, and the dish has endured for a reason. It's warm, savory, filling, and doesn't require any complicated techniques to make. Essentially, you toss ...

Soup, stew, and chowder are all terms that most people take for granted as straightforward until they actually have to explain what the difference is to a curious eater. Tell your family you are ...

While chowder has been around for centuries, our modern styles of clam chowder are newer concoctions. You'll find regional variations of this soup all over the United States, but there are two that ...

“Chowder has always been here,” says Emily Haynes. “It isn’t just a dish for Nova Scotians — it’s who we are.” The executive director of Taste of Nova Scotia, an association that promotes businesses ...

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

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...