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2–4
servingsEasy
By Sammy Monsour and Kassady Wiggins
Published 2024
Chowder is undoubtedly America’s favorite seafood soup, and this Southern riff on the New England classic is the stuff that bread bowls were made for. Oftentimes, we crave chowder during cold-weather months, so it only felt right to give y’all a seasonal take. Traditionally, true chowder must be prepared with a form of pork product, be it bacon, fatback, or salt pork. Here, we omit the hog and rely on the richness of smoked oysters to create a bold, hearty depth. We call for butternu