Fifty-seven mouthwatering soup and stew recipes from the award-winning New England food writer and author of Lobster!
There is no food more quintessential to New England than chowder, but this beloved dish has a spread around the world, evolving new and delicious variations along the way. A traditional food of fisherman, chowder is typically made with seafood, but as food author Brooke Dojny demonstrates in this easy-to-use cookbook, there are plenty of vegetarian, meat-based, and poultry-based chowder recipes as well.
In Chowderland, you’ll learn to make Boston-Style Creamy Clam Chowder, Portuguese “Caldo Verde” Chowder, Northwest Salmon Chowder with Leeks and Peas, Double Corn Summer Chowder, and more—plus tasty side dishes, salads, and desserts. Whether you’re looking for a hearty meal on a cozy winter evening or a fresh gumbo perfect for a summer lunch, you’ll turn to this delicious collection again and again.
