30+ Easy Dutch Oven Chowder Recipes for a Delicious Meal

If you’re searching for the perfect comforting meal to enjoy on a chilly evening, there’s nothing quite like a hearty chowder.

And when it comes to making a delicious chowder, using a Dutch oven is a game changer.

Known for its ability to evenly distribute heat and create a rich, melded flavor profile, a Dutch oven makes preparing chowders an absolute delight.

Whether you’re a fan of seafood, chicken, or vegetable-based soups, the versatility of a Dutch oven will ensure your chowder turns out perfectly every time.

In this blog post, we’ve compiled over 30 Dutch oven chowder recipes that will warm your soul and fill your belly

From classic New England clam chowder to creative combinations like sweet potato and red lentil chowder, there’s a recipe for every palate.

30+ Easy Dutch Oven Chowder Recipes for a Delicious Meal

Dutch oven chowders are the epitome of comfort food, and with these 30+ recipes, you’ll have a wealth of options to try throughout the year.

Whether you’re looking to indulge in creamy seafood chowders, hearty vegetable concoctions, or filling meat-based versions, the Dutch oven ensures that each recipe is cooked to perfection with minimal effort.

These recipes are perfect for family dinners, cozy nights, or even meal prepping for the week ahead.

So, grab your Dutch oven, get inspired, and start cooking up some of the most comforting, flavorful chowders you’ve ever tasted.

Classic New England Clam Chowder

This classic New England clam chowder is rich and creamy, made with tender clams, vegetables, and a perfect balance of seasonings. A hearty dish, it’s ideal for cold weather or a cozy meal at home. The dutch oven brings out the flavors of the ingredients as they slowly simmer together, creating a thick and flavorful chowder.

Ingredients:

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 3 cups clam juice
• 2 cups heavy cream
• 2 cups whole milk
• 2 cans (6.5 oz each) of chopped clams, drained, juice reserved
• 1 tsp fresh thyme, chopped
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the diced onion and celery to the pot and cook for about 5 minutes, until softened.
3. Stir in the potatoes and cook for another 5 minutes, allowing them to soften slightly.
4. Pour in the clam juice and bring to a simmer. Let it cook for about 15 minutes, until the potatoes are tender.
5. Stir in the reserved clam juice, heavy cream, and milk. Bring to a low simmer again.
6. Add the chopped clams, thyme, butter, and season with salt and pepper. Simmer for another 5 minutes, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Garnish with crispy bacon and fresh parsley before serving.

This Classic New England Clam Chowder is the epitome of comfort food. The combination of creamy textures, briny clams, and smoky bacon creates a perfect bowl of chowder. Whether served with a slice of crusty bread or enjoyed on its own, it’s sure to satisfy your cravings for something warm and flavorful. The dutch oven makes it easy to prepare, allowing all the ingredients to meld together seamlessly.

Corn and Potato Chowder

This Corn and Potato Chowder is a hearty, satisfying vegetarian dish that’s full of flavor and creamy goodness. The sweetness of corn complements the starchy potatoes, while the vegetables add texture and freshness. Ideal for a chilly evening, this chowder is made even more delicious with the slow cooking method in a Dutch oven.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 2 cups frozen corn kernels
• 1 cup heavy cream
• 1 cup milk
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the diced potatoes and cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are tender.
4. Add the frozen corn, heavy cream, milk, smoked paprika, and thyme. Simmer for another 5-10 minutes.
5. Use a potato masher or immersion blender to partially mash the potatoes, creating a creamy texture while still leaving some chunks.
6. Season with salt and pepper to taste.
7. Garnish with fresh chives before serving.

This Corn and Potato Chowder is a delightful, comforting meal that’s perfect for cozy nights in. The creamy texture of the chowder paired with the sweetness of corn and the heartiness of potatoes makes it both filling and satisfying. The slow cooking process in a Dutch oven allows the flavors to develop fully, while the ingredients blend into a rich, velvety soup. Serve with warm, crusty bread for a complete meal.

Chicken and Sweet Potato Chowder

This Chicken and Sweet Potato Chowder is a nourishing and flavorful dish that combines the richness of chicken with the earthy sweetness of sweet potatoes. The addition of a variety of spices creates a well-balanced flavor profile, while the Dutch oven ensures that all the ingredients are cooked to perfection.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, boneless and skinless, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup coconut milk
• 1/2 cup heavy cream
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a Dutch oven over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 5 minutes until softened and fragrant.
3. Stir in the diced sweet potatoes and cook for another 3 minutes.
4. Add the chicken broth, coconut milk, heavy cream, cumin, cinnamon, and cayenne (if using). Stir well to combine.
5. Bring the mixture to a simmer, cover, and cook for 15-20 minutes, until the sweet potatoes are tender.
6. Return the cooked chicken to the pot and simmer for another 5 minutes, allowing the flavors to meld together.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro before serving.

The Chicken and Sweet Potato Chowder is a perfect balance of savory and sweet, with the chicken adding protein and the sweet potatoes providing a comforting sweetness. The warm spices elevate the flavor, while the creamy coconut milk and heavy cream give the soup a luxurious texture. Cooking this chowder in a Dutch oven allows the flavors to meld together beautifully, creating a hearty, satisfying meal that’s perfect for any occasion.

Bacon and Leek Chowder

Bacon and Leek Chowder is a savory, smoky, and creamy soup that highlights the delicate flavor of leeks and the crispy richness of bacon. The combination of these ingredients creates a chowder that is both satisfying and hearty, ideal for a chilly day. The Dutch oven ensures the bacon crisps up beautifully, and the soup is simmered to perfection for the ultimate comfort meal.

Ingredients:

• 4 slices of bacon, chopped
• 2 leeks, cleaned and sliced thinly
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 3 cups chicken or vegetable broth
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 1/2 tsp dried thyme
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Add the sliced leeks to the pot and cook for 5 minutes, until softened. Stir in the minced garlic and cook for another 1 minute.
3. Add the diced potatoes and cook for 3-4 minutes.
4. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes until the potatoes are tender.
5. Stir in the heavy cream, milk, thyme, and smoked paprika. Let the soup simmer for an additional 5 minutes to blend the flavors.
6. Season with salt and pepper to taste.
7. Serve the chowder topped with crispy bacon and fresh chives.

This Bacon and Leek Chowder is a flavor-packed comfort food, combining smoky bacon, creamy potatoes, and the subtle sweetness of leeks. The Dutch oven method enhances the flavors, allowing the ingredients to meld together beautifully. Each bite is a rich and hearty experience, with the crispy bacon adding a satisfying crunch. Perfect for a cozy dinner, this chowder is sure to please both bacon lovers and soup enthusiasts alike.

Spicy Roasted Tomato and Corn Chowder

This Spicy Roasted Tomato and Corn Chowder is a zesty and vibrant twist on the classic chowder, with roasted tomatoes and corn adding depth and sweetness to the soup. The heat from the spices and the richness of cream create a flavorful and comforting dish that’s perfect for both summer and winter months.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups corn kernels (fresh or frozen)
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional for more heat)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until the tomatoes are soft and caramelized.
2. In a Dutch oven, melt butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
3. Stir in the garlic and cook for another 1 minute.
4. Add the roasted tomatoes, breaking them up with a spoon as they cook. Stir in the corn, vegetable broth, chili powder, cumin, and cayenne (if using). Bring the soup to a simmer and cook for 10-15 minutes.
5. Stir in the heavy cream and simmer for another 5 minutes, letting the flavors come together.
6. Season with additional salt and pepper if necessary.
7. Garnish with chopped cilantro before serving.

This Spicy Roasted Tomato and Corn Chowder offers a perfect balance of heat, sweetness, and creaminess. The roasted tomatoes add a rich, smoky flavor, while the corn provides natural sweetness and texture. The Dutch oven ensures a slow simmer that allows all the spices to fully develop, creating a chowder that’s both satisfying and flavorful. Whether served on a warm summer evening or a cold winter day, this chowder will bring bold, comforting flavors to your table.

Butternut Squash and Apple Chowder

The Butternut Squash and Apple Chowder is a velvety, creamy soup that marries the natural sweetness of roasted butternut squash with the tartness of fresh apples. The savory and slightly spicy seasonings provide a perfect contrast to the sweet flavors, making this chowder a comforting and unique dish that’s perfect for fall and winter.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 2 apples (such as Granny Smith), peeled and chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup apple cider
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
3. Add the apples and garlic, and cook for another 3-4 minutes until the apples begin to soften.
4. Stir in the roasted butternut squash, vegetable broth, apple cider, cinnamon, and nutmeg. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Stir in the heavy cream and adjust the seasoning with salt and pepper as needed.
7. Garnish with fresh thyme before serving.

This Butternut Squash and Apple Chowder is the perfect blend of savory, sweet, and creamy flavors. The sweetness from the butternut squash and apples, combined with the aromatic spices, creates a soup that feels both comforting and festive. The Dutch oven method ensures that the flavors are enhanced, while the smooth texture of the chowder makes it a delight to enjoy on a cool evening. Whether served as a starter or a main course, it’s a delicious way to celebrate fall’s best produce.

Beef and Barley Chowder

Beef and Barley Chowder is a hearty and filling soup that combines tender beef, chewy barley, and a rich, savory broth. The vegetables add freshness and depth to the flavor, while the slow simmering in a Dutch oven results in a thick, satisfying chowder. This dish is perfect for a comforting dinner after a long day or when you need a meal that sticks with you.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 1/2 cups pearl barley, rinsed
• 5 cups beef broth
• 2 cups water
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 6-8 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened.
3. Add the minced garlic and cook for another 1 minute.
4. Stir in the pearl barley, beef broth, water, rosemary, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 45-60 minutes until the barley and beef are tender.
6. Stir in the heavy cream and adjust the seasoning with additional salt and pepper if necessary.
7. Serve the chowder garnished with fresh parsley.

This Beef and Barley Chowder is a perfect blend of rich, savory beef and wholesome barley. The combination of hearty ingredients and slow simmering creates a filling meal that’s perfect for a chilly evening. The addition of heavy cream adds a touch of richness, making the chowder smooth and satisfying. It’s a meal that’s both comforting and nourishing, ideal for a cozy dinner with family or friends.

Shrimp and Corn Chowder

Shrimp and Corn Chowder is a vibrant, seafood-filled soup that combines the natural sweetness of corn with the delicate flavor of shrimp. The creamy base, enriched with seasonings, makes this chowder a savory and satisfying dish. The Dutch oven provides the perfect environment for all the flavors to meld together, creating a comforting meal perfect for any occasion.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a Dutch oven, melt butter over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another 1 minute.
3. Stir in the corn kernels and diced potatoes, cooking for another 3 minutes.
4. Pour in the chicken broth and bring the soup to a simmer. Cook for 10-15 minutes until the potatoes are tender.
5. Stir in the milk, heavy cream, paprika, cayenne pepper (if using), salt, and pepper. Simmer for another 5 minutes.
6. Add the shrimp to the soup and cook for 3-4 minutes, until they are pink and fully cooked.
7. Taste and adjust seasoning if necessary.
8. Garnish with fresh dill or parsley before serving.

This Shrimp and Corn Chowder is a delightful combination of sweet corn and tender shrimp, all wrapped in a creamy, flavorful broth. The Dutch oven makes it easy to bring all the ingredients together, allowing the flavors to develop and creating a perfectly balanced soup. The addition of paprika and cayenne gives it a subtle kick, while the creamy base makes it indulgent. This chowder is a delicious and satisfying way to enjoy seafood in a comforting, filling meal.

Cauliflower and Cheddar Chowder

Cauliflower and Cheddar Chowder is a creamy, cheesy soup that combines the mild flavor of cauliflower with the sharpness of cheddar cheese. This chowder is comforting, rich, and full of flavor, with a texture that’s thick and velvety. Perfect for a light yet hearty meal, this dish is made even more delicious with the Dutch oven’s ability to allow flavors to develop as they simmer together.

Ingredients:

• 2 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium cauliflower, cut into florets
• 2 cups vegetable broth
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 tsp ground mustard
• Salt and pepper, to taste
• 1/4 tsp paprika (optional)
• Fresh chives, chopped, for garnish

Instructions:

1. In a Dutch oven, melt butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and cook for another 1 minute.
3. Stir in the cauliflower florets and cook for 3-4 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth, or blend in batches if using a regular blender.
6. Return the soup to the pot and stir in the milk, shredded cheddar cheese, and ground mustard. Continue to cook, stirring frequently, until the cheese has melted and the soup is creamy.
7. Season with salt, pepper, and paprika if desired.
8. Garnish with fresh chives before serving.

Cauliflower and Cheddar Chowder is a comforting, cheesy soup that’s both creamy and indulgent. The cauliflower blends into the base of the soup, providing a velvety texture, while the sharp cheddar adds a rich and satisfying flavor. This chowder is an excellent vegetarian option, and the Dutch oven ensures that every ingredient is perfectly cooked, resulting in a smooth, flavorful bowl of soup. Whether enjoyed on its own or paired with a salad or bread, it’s a delightful, comforting meal for any time of year.

Chicken and Mushroom Chowder

This Chicken and Mushroom Chowder is a rich and savory soup filled with tender chicken, earthy mushrooms, and a creamy base. The combination of chicken and mushrooms offers a satisfying depth of flavor, and the Dutch oven allows all the ingredients to meld together slowly, resulting in a perfectly balanced, hearty chowder that’s sure to please.

Recipe:
Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 2 medium potatoes, peeled and diced
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the sliced mushrooms and cook for 5 minutes, until softened.
3. Add the chopped onion and garlic, cooking for an additional 3-4 minutes until fragrant.
4. Stir in the diced potatoes and cook for another 3-4 minutes.
5. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are tender.
6. Stir in the heavy cream, thyme, and cooked chicken. Simmer for another 5 minutes, allowing the flavors to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

Chicken and Mushroom Chowder is a comforting, creamy soup that combines tender chicken, earthy mushrooms, and creamy potatoes. The Dutch oven allows all the flavors to infuse beautifully, creating a rich and satisfying chowder that’s perfect for any time of year. With its hearty texture and savory taste, this chowder is sure to become a family favorite, offering both comfort and nourishment in every spoonful.

Sweet Potato and Red Lentil Chowder

This Sweet Potato and Red Lentil Chowder is a nourishing and hearty vegetarian soup filled with the sweetness of roasted sweet potatoes and the richness of red lentils. The earthy flavors blend together beautifully, and the Dutch oven ensures a slow-cooked, creamy texture. This chowder is perfect for those looking for a healthy yet filling meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• 1 cup coconut milk
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, turmeric, cumin, and cinnamon. Cook for 1-2 minutes until fragrant.
3. Stir in the diced sweet potatoes and red lentils, then pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, until the sweet potatoes and lentils are tender.
5. Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth or leave it chunky if you prefer more texture.
7. Garnish with fresh cilantro before serving.

The Sweet Potato and Red Lentil Chowder is a healthy, flavorful, and satisfying vegetarian dish. The natural sweetness of the sweet potatoes balances perfectly with the earthy lentils and the warm spices, creating a comforting and filling soup. The creamy coconut milk adds richness, making this chowder both nutritious and indulgent. This recipe, made in the Dutch oven, is a great option for those seeking a hearty and wholesome meal that doesn’t compromise on taste.

Roasted Red Pepper and Tomato Chowder

Roasted Red Pepper and Tomato Chowder is a vibrant and tangy soup that combines the rich flavor of roasted red peppers with the sweetness of tomatoes. The smoky depth from the peppers, paired with a creamy base, creates a chowder that’s both refreshing and comforting. Cooking in a Dutch oven allows the flavors to deepen and meld together, resulting in a rich and delicious soup.

Ingredients:

• 3 large red bell peppers, halved and seeded
• 4 medium tomatoes, quartered
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red peppers and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until softened and slightly charred.
2. Once roasted, remove the skins from the peppers and tomatoes. Place them in a blender or food processor and puree until smooth.
3. In a Dutch oven, heat a little olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
4. Add the minced garlic and cook for another 1 minute until fragrant.
5. Stir in the roasted red pepper and tomato puree, vegetable broth, and smoked paprika. Bring the soup to a simmer and cook for 10-15 minutes.
6. Stir in the heavy cream and simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh basil before serving.

This Roasted Red Pepper and Tomato Chowder is a vibrant, flavorful soup with a perfect balance of sweetness and smokiness. The roasted peppers and tomatoes add complexity, while the creamy base creates a velvety texture. This chowder, made in a Dutch oven, is a comforting and satisfying dish that’s ideal for any season. The addition of fresh basil adds a refreshing touch, making it a perfect meal for a light yet indulgent dinner.

Chicken, Bacon, and Potato Chowder

This Chicken, Bacon, and Potato Chowder is a rich, savory dish that combines tender chicken, crispy bacon, and hearty potatoes in a creamy broth. The flavors meld together beautifully in the Dutch oven, creating a comforting and filling soup perfect for any season. The bacon adds a smoky crunch that complements the creamy potatoes, making every spoonful a satisfying experience.

Ingredients:

• 4 slices of bacon, chopped
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot and cook the cubed chicken until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and cook for 5 minutes until softened.
4. Add the minced garlic and cook for another 1 minute until fragrant.
5. Stir in the diced potatoes, chicken broth, thyme, and paprika. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are tender.
6. Return the chicken to the pot and add the milk and heavy cream. Simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve the chowder topped with crispy bacon and fresh parsley.

This Chicken, Bacon, and Potato Chowder is a filling and comforting meal, perfect for cozy nights. The crispy bacon adds a smoky crunch, while the creamy potatoes and tender chicken create a smooth, hearty base. The Dutch oven method enhances the flavors, allowing them to meld together perfectly. This chowder is a great way to enjoy a classic comfort food with a delicious twist.

Spicy Coconut and Carrot Chowder

The Spicy Coconut and Carrot Chowder is a flavorful and aromatic soup that combines the sweetness of carrots with the richness of coconut milk and a hint of heat from the spices. This soup is smooth and creamy, with a touch of ginger and chili that adds an exciting kick. The Dutch oven ensures that all the flavors cook together, creating a comforting and spicy meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 6 large carrots, peeled and sliced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1-2 tsp red chili flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
3. Stir in the sliced carrots, turmeric, cumin, cinnamon, and red chili flakes. Cook for 3-4 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes, until the carrots are tender.
5. Add the coconut milk and simmer for an additional 5 minutes, allowing the flavors to blend.
6. Season with salt and pepper to taste.
7. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
8. Garnish with fresh cilantro before serving.

This Spicy Coconut and Carrot Chowder is a delightful combination of sweet, spicy, and creamy flavors. The natural sweetness of the carrots is balanced perfectly by the richness of the coconut milk, while the spices bring warmth and heat to the dish. Made in a Dutch oven, the soup has a deep, well-developed flavor. This chowder is a great option for those looking for a unique and flavorful soup that’s both comforting and exciting.

Beef and Vegetable Chowder

This Beef and Vegetable Chowder is a hearty, filling soup that combines tender beef, a medley of fresh vegetables, and a creamy broth. The Dutch oven creates the ideal environment for slow cooking, which allows the flavors to meld together, resulting in a satisfying chowder. It’s a one-pot dish that’s both nourishing and flavorful, making it perfect for a cozy dinner.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups beef broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 6-8 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and cook for 5 minutes, until softened.
3. Add the garlic and cook for another 1 minute.
4. Stir in the carrots, celery, potatoes, and corn. Cook for another 3-4 minutes.
5. Pour in the beef broth, dried thyme, and rosemary. Bring the soup to a simmer, then reduce the heat and cook for 25-30 minutes until the vegetables are tender.
6. Return the browned beef to the pot and stir in the heavy cream. Simmer for another 5 minutes to blend the flavors.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

This Beef and Vegetable Chowder is a satisfying and wholesome meal packed with tender beef, hearty vegetables, and a creamy base. The Dutch oven ensures that all the flavors come together slowly, making the chowder rich and flavorful. It’s a comforting dish perfect for cold evenings, offering a filling and nourishing option that’s sure to warm you up. With its balance of textures and flavors, it’s a great family-friendly meal.

Note: More recipes are coming soon!