Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...

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, ...

Nothing kicks off National Clam Chowder Day quite like a steaming bowl of one of America’s favorite soups, thick with clams and potatoes and bold enough to make you forget it’s still cold outside.