6 great chowder recipes to cozy up with tonight

Northern California enjoyed its first significant snowfall of the season earlier this week, and Southern California actually enjoyed a bit of rain. So maybe get in the seasonal mood with a comforting bowl of chowder. We have six great recipes for you to choose from; click on the photos to go to the recipes.

Fin’s clam chowder

Rich and filling, this is a perfect dish for a chilly fall evening. Fins Coastal Cuisine was happy to share its recipe, so you can have a taste of Port Townsend, Wash., here at home.

Durty Nelly's seafood chowder

Rich and creamy.
Recipe: Durty Nelly’s seafood chowder

(Glenn Koenig / Los Angeles Times)

Glenn Koenig / Los Angeles Times

Durty Nelly's of Halifax, Nova Scotia, gave us a recipe for this chowder, which is rich, creamy and satisfying. The restaurant also included its cheddar and green onion biscuits recipe, which it recommends serving alongside that bowl of the chowder to complete the meal.

Manhattan clam chowder

Gary Friedman / Los Angeles Times

The Daily Grill's Manhattan clam chowder is vibrant from the tomatoes, with just enough spice to warm you. It's got plenty of plump little clams, and is easy to make too.

Cajun shrimp and corn chowder

Recipe: Cajun shrimp and corn chowder

(Kirk McKoy / Los Angeles Times)

Kirk McKoy / Los Angeles Times

Corn and shrimp are a great pairing, and make for a great harmony in this simple but richly flavored Cajun spiced soup.

La Conner Brewing Co.'s clam chowder

The clam chowder at La Conner Brewing Co. in Washington state’s San Juan Islands has a bit of spice to it. Read the recipe »

(Bob Chamberlin / Los Angeles Times)

Bob Chamberlin / Los Angeles Times

It's a classic clam chowder — creamy and rich, with a nice balance of clams and potatoes — straight from Washington state.

Andalusian seafood chowder (Gazpachuelo con pescado)

This rich Andalusian chowder has its roots in gazpacho.
Recipe: Seafood chowder

(Ricardo DeAratanha / Los Angeles Times)

Ricardo DeAratanha / Los Angeles Times

From cookbook author Janet Mendel, this recipe is a rich Andalusian variation — gazpachuelo con pescado — which, Mendel wrote, has "obvious roots in gazpacho, [and] is thickened with an olive oil and egg emulsion. The simple version contains bits of fish and potatoes, but more elaborate versions ... contain chunks of fish, shrimp, ham, potatoes and peas."

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