Most people think of chowder in terms of clam, fish or corn. That gives short shrift to a broader category of soup defined by its hearty, chunky character—often thick and creamy, though not always.
Consider tomato-based Manhattan clam chowder, which is relatively light compared with the robust creaminess of the New England version. What truly defines chowder is not the presence of cream, but its substantial texture.
Nearly any ingredient can be “chowdered,” from chicken and shrimp to pork, oysters, beef and vegetables. Even chili can be adapted to the form.
Chowder traces its roots to the 1700s, when English and French sailors prepared stews of fish, pork, onions, herbs and soaked biscuits for thickening. The word is believed to derive from the French chaudron, meaning cauldron, and the Old English term jowter, meaning fish peddler.
These early stews were adopted by fishermen along the Atlantic coast of Canada and what would become the United States. Over time, chowder evolved into a cornerstone of American comfort food, often incorporating cream and potatoes, though neither is required. Regional variations followed local ingredients, from corn chowders in the Midwest to conch chowder in the Florida Keys.
The following recipe reimagines chili as a chowder, softening its traditional flavors while lending warmth and richness to the creamy base. The result is a cold-weather crowd-pleaser that bridges two classic comfort dishes.
Chili Cheese Chowder
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
3/4 pound ground beef
3/4 pound chuck beef, chopped
1 bell pepper, chopped
1 jalapeño, minced (or 1 teaspoon adobo)
2 tablespoons barbecue sauce
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 tablespoon butter
1 tablespoon flour
1 can beef consommé
1 can cheddar cheese soup
2 cans water (use soup can to measure)
1 can pinto beans, drained
1 can whole-kernel corn, drained
1 cup roasted corn
1/2 pound Yukon gold potatoes, diced
1/2 cup heavy cream
Salt and pepper to taste
Splash of lime juice
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and sauté until translucent and lightly golden. Add garlic and cook until fragrant.
Add ground beef, chuck beef, bell pepper and jalapeño. Cook, stirring, until beef is browned. Remove mixture from pot and set aside.
Drain excess fat, leaving about 2 tablespoons in the pot. Add tomato paste and cook until darkened. Stir in chili powder, cumin, smoked paprika and oregano and cook until fragrant, about 30 seconds.
Add butter and flour, stirring to form a roux. Gradually whisk in consommé, water and cheddar cheese soup. Add potatoes, beans and corn.
Stir barbecue sauce into reserved beef mixture, then return beef to pot. Bring to a gentle simmer and cook until potatoes are tender and broth has thickened, 45 to 60 minutes.
Stir in cream and season with salt and pepper. Finish with a splash of lime juice. Garnish with scallions, if desired, and serve with tortilla chips or oyster crackers.
About Chef David Burke
Chef and restaurateur David Burke has spent decades championing playful, precision-driven American cooking. Known for elevating comfort classics with technique and showmanship, he brings the same rigor to a Sunday roast as to a tasting menu. Burke’s restaurants span New Jersey and beyond, and he remains a visible mentor in local kitchens and culinary classrooms.