Tips for Making the Perfect Chowder

Perfect seafood chowder soup is thick, rich, chunky, and hearty. The flavors of this hot soup should be strong with a combination of salted pork, clams, or seafood. The soup should have different textures from the aromatics and seafood. Below are a few tips to help you to achieve the perfect chowder.

Thickening

To thicken a chowder soup, any of the following may be used depending on the desired results:

• Roux, white or blond roux (50% butter + 50% flour).
• Flour, with or without gluten for people who eat gluten-free.
• Potatoes

Flavors

Additional ingredients may be added to develop more flavor. Add the ingredient at the appropriate time. Add some early in the cooking process to infuse flavor and to allow time for them to cook thoroughly. Others may be added later so that they retain their individual flavor and or texture. 

• Some of the ingredients can be added for flavor earlier on in the cooking process and also give them time to cook evenly.
• Other ingredients such as a spice sachet or bouquet garni may be added at a later stage so that the texture and the individual flavor are retained.
• Spice sachet with crushed fennel or cumin seeds, turmeric, grated ginger, etc.
• Bouquet Garni.
• Substitute salted pork for bacon for a smokey flavor.

Taste

Garnishing a chowder soup is yet another way to add and influence taste and flavors. Garnishing ingredients cut to the appropriate size and desired shapes are added at the very end of the cooking process or just before serving. Any of the following may be used:

• Liaison
• Heavy cream
• Crème Fraiche
• Dice or julienned main flavoring ingredient
• Mince or chiffonade fresh herbs