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Easy Chowder Base

It’s soup season, and I have an easy little kitchen hack (yeah, I hate me for using that word too) for making a chowder base.  It’s an old hotel kitchen trick for prepping several soups while doing the work of just one.
The idea is that you make up a batch of the base.  You divide it into containers that you can chill and/or freeze.  Later you combine some of the base with basically any seafood you want, and some cream.  Cook it for just a few minutes, and soups on.
Check out the video, for a step by step rundown.  No exact measurements on this recipe.  Just some of this, and a little of that … the way most great food is made.


  • Deb A January 2, 2016 at 3:52 pm

    Great video and something I hadn’t thought of before. I think I’ll be making some base this weekend and freezing it. Goodness knows I have a plethora of frozen seafood.

    Have you tried this with tuna yet?

    • Patrick Fagan January 3, 2016 at 2:02 am

      No I haven’t but it should work. Tuna is oily enough that you will likely get a little bit of it floating to the top, but the flavor should work just fine.


  • Jeff R March 21, 2017 at 8:57 am

    Made this yesterday for a crowd. Diced up some leftover steamer clams, added some shrimp and topped it with some smoked steelhead. It was a bigtime crowd pleaser!

    • Patrick Fagan March 21, 2017 at 12:40 pm

      Awesome! Glad to hear the recipe went over well.

  • Jim Collins April 9, 2017 at 9:35 am

    Enjoyed seeing Chef Patrick at the Sportsmans show yesterday in Monroe. All “cheffie wannabes” should see / hear him in person.
    Excellent message.
    He knows and appreciates seafood !

    • Patrick Fagan April 9, 2017 at 10:12 am

      Thanks Jim! I’m glad you enjoyed it.
      I’m looking forward to doing more seminars in the future.


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