When it’s cold outside and root vegetables are abundant, it’s the perfect time to make a big pot of sweet potato chowder. Remember, there are a few differences between chowders and soups: Chowders are ...

One of the key traits of a delicious, satisfying chowder is its velvety mouthfeel. The go-to way to nail the perfect texture has typically relied on animal-derived dairy, which calls for a handy ...

Add Yahoo as a preferred source to see more of our stories on Google. And yes, while we’re covering the traditional soups that come to mind when you think chowder—namely, seafood varieties—we’re going ...

Add Yahoo as a preferred source to see more of our stories on Google. This chowder is packed with vegetables (and bacon). Every spoonful is piled with sweet potatoes, corn, and spinach, but you’ll ...

This recipe was adapted from the 1935 “The Pennsylvania Dutch and Their Cookery” by J. George Frederick. This chowder is prepared in a traditional manner with limited ingredients. Herbs and spices ...

A vivid emerald bisque with a texture so luscious you’d never guess it was made without a drop of cream. A chunky chowder rich with the earthy flavor of freshly dug potatoes and the pungent sweetness ...

The chowder is similar in appearance to Manhattan clam chowder, with a tomato-infused broth that omits any dairy, and it also contains more vegetables than a New England chowder, such as carrots and ...

Winter conjures memories of my mom’s creamy potato soup, with tiny pools of melted butter and black pepper flecks on the surface. It was rich and filling, but also simple and balanced. That simplicity ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

3 medium sweet potatoes, peeled and cubed (about 4 cups) 1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until rendered and crisp, 8 to 10 minutes. Transfer to a ...