Leigh Beisch

These fresh and satisfying seafood chowders take the chill off winter

Molly Watson,  – January 4, 2006

Halibut and Sweet Potato Chowder
Spicy sausage, sweet potato, and saffron brighten up familiar halibut in this chowder.

WINE PAIRING: Arneis, a lively Italian white (the name means “little rascal”), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.

Crab and Hominy Chowder
Crab and corn are a classic chowder combination, but fresh corn isn’t always available in the winter. We’ve used hominy instead, giving this flavorful soup a satisfying bite and playing up the Southwest vibe of the avocado and cilantro toppings.

WINE PAIRING: With the rich crab, pungent chile, and herbal cilantro, we like a creamy, minerally Pinot Gris. Cline’s Pinot Grigio ― Chardonnay blend (California; $11) is great as well.

More chowder recipes

Top o’ the Cove Corn Chowder

Innkeeper’s Mussel Chowder

Leek and Fennel Chowder with Smoked Salmon

Buttermilk Crab Chowder

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