Here is an original East Coast recipe for shrimp chowder.
Ingredients for Shrimp Chowder
1 1/2 lbs. North Atlantic Shrimp, heads of, but shell still on.
1 teaspoon whole allspice
4 tablespoons olive oil
6 cups water
3 cups water
1 cup celery, diced
1/2 cup onion, diced
1 cup carrots, sliced
1 small, ripe tomato or 2 tablespoons canned tomatoes
1/2 cup frozen peas
1 cup [...]

In the little State of Rhode Island you can find three types of clam chowder: white clam chowder, red clam chowder, and clear clam chowder. Native Rhode Islanders and purists favor a clear, thin broth chowder. Rhode Islanders and tourists alike also enjoy the creamy, white chowder also served in Boston and on Cape Cod. [...]

Here is a real simple recipe for Seafood Chowder. Charlie borrowed the recipe from his friend Skip who lives down the Cape in Chatham. Skip been making it for years, and it’s a real crowd pleaser. The secret to Skip’s famous seafood chowder is fresh fish and small, tender clams. He says some of the [...]

You have to sauté the lobster shells in a heavy cast-iron skillet to get the flavor for your “blue ribbon” winner of a soup. Worth its weight in gold, Lobster Bisque is by far the most elegant of soups, and one that Charlie can’t seem to get enough of. He loves to talk to us [...]

From the rocky coast of Maine to the lazy shores of Maryland, Chowders are bubbling away just waiting for Charlie to stop in for some comfort in a bowl! However, depending on where you are, Charlie says the answer to the question, “what makes a chowda chowda” will be very different!
Charlie loves traveling along the [...]

Maine to the lazy shores of Maryland, Chowder is bubbling away just waiting for Charlie to stop in for some comfort in a bowl! But wait, is it clam, corn or Manhattan chowder that Charlie fancy’s?
Well, it’s a good thing history nixed the pickled pork! The first chowda’s, or chaudiere’s (as the French would [...]