Succotash Chowder with Tomatoes and Basil and American Bouillabaisse with Garlic Toasts and Sriracha Rouille, from Chowderland. Photo by Joe Keller.
A Taste of Fall Comfort from Cookbook Author Brooke Dojny
There’s something about the first crisp fall evening that makes you want to reach for a big pot, chop some onions, and let something wonderful simmer away on the stove. And what could be more comforting—or more American—than a hearty chowder?
If you’re looking for a way to bring friends together this season, try hosting a monthly soup night or an impromptu Friday potluck. Everyone brings a favorite soup, a side of bread, or a salad, and you supply the ladle and laughter. To make it extra fun, choose a theme—like Chowder Night!—and get inspired by cookbook author Brooke Dojny, whose Chowderland: Hearty Soups & Stews with Sides & Salads to Match is a love letter to this beloved dish.
A Bowlful of American Tradition
“Chowder is as much a part of American culinary history as pumpkin pie and maple syrup,” says Dojny, who has spent decades chronicling the flavors of coastal New England. Her recipes celebrate regional variations—from creamy clam chowders to tomato-rich fish stews—each one steeped in local character and storytelling.
Two standout recipes from Chowderland that capture the spirit of fall cooking are Succotash Chowder with Tomatoes and Basil and American Bouillabaisse—both perfect for sharing at your next gathering.
Succotash, a Native American dish of stewed corn and beans, has long been a symbol of resourceful, seasonal cooking. “I found a version of succotash chowder in an old New England cookbook,” Dojny recalls, “with a headnote claiming the recipe could be traced back more than 250 years in one Maine family.”
Her updated take adds fresh tomatoes and basil, which lend brightness and balance to the hearty base. The result is a beautiful melding of old and new—a bowl of history brought to life with today’s farmstand flavors.
Imagine the steam rising as you ladle it into bowls, the scent of basil mingling with corn sweetness, a sprinkle of black pepper on top. It’s the kind of meal that tastes like home and conversation.
Dojny also reimagines the French classic bouillabaisse for the American table. Her American Bouillabaisse celebrates coastal bounty with lobsters, mussels, and local fish simmered in a savory broth.
Traditionally, French bouillabaisse is served with a garlic crouton spread with rouille—a spicy red pepper mayonnaise. But Dojny takes a practical (and delicious) shortcut.
“Why go to the trouble of making homemade mayonnaise,” she says, “when you can use a touch of sriracha—a Southeast Asian-style chili sauce—and smoked paprika for that same vibrant kick?”
It’s a clever swap that modern cooks will appreciate: easy to prepare, yet full of flavor and warmth. Add a loaf of crusty bread and a glass of white wine, and you’ve got an impressive dinner that feels special without being fussy.
Chowder Nights and Cozy Gatherings
One of the great joys of fall is reconnecting—with food, friends, and the simple act of slowing down. Hosting a chowder night is an easy way to do all three. The menu practically plans itself, and everyone leaves with a full heart (and maybe a new recipe to try).
You might even make it a monthly tradition. Start with Dojny’s Succotash Chowder with Tomatoes and Basil in October, move on to Corn and Lobster Chowder in November, and round out December with a festive Seafood Stew. Pair each with a salad, crusty bread, and good conversation.
And if you’re lucky enough to have leftovers—chowder tastes even better the next day.
Succotosh Chowder with Tomatoes and Basil
Makes 4 servings
- 4 ounces bacon, cut into 1/2-inch pieces (about 1 cup)
- 1 large onion, chopped
- 1 teaspoon dry mustard
- 1 (32-ounce) carton shelf stable chicken broth
- 1 pound red-skinned potatoes, unpeeled and diced (about 3 cups)
- 3 cups corn kernels, cut from about 4 ears of corn, or frozen corn
- 1 (10-ounce) package frozen baby lima beans (about 2 1/2 cups)
- 1 teaspoon sugar
- ¾ teaspoon salt, plus more if needed
- 1 cup seeded and diced fresh ripe tomatoes (or drained canned diced tomatoes)
- 2 cups half-and-half
- 3 tablespoons slivered fresh basil
- Fine sea salt and freshly ground black pepper
Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. Add the onion and cook over medium heat until it begins to soften, about 5 minutes. Add the mustard and cook, stirring, for 1 minute.
Add the broth, potatoes, corn, beans, sugar, and salt, and bring to a boil. Reduce the heat to low and cook, covered, until the potatoes and other vegetables are tender, about 15 minutes. Add the tomatoes and cook, uncovered, for about 5 minutes.
Stir in the half-and-half and basil and cook over very low heat for 2 minutes to blend the flavors. Season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or, better yet, refrigerate overnight.
Reheat over very low heat so the chowder does not curdle. Ladle into bowls and serve.
Brooke Dojny is the author of more than a dozen cookbooks, many celebrating the flavors of New England. Her warm, approachable style and emphasis on seasonal ingredients make her recipes as enjoyable to read as they are to cook.
Chowderland: Hearty Soups & Stews with Sides & Salads to Match is filled with recipes for every season, plus serving ideas, make-ahead tips, and delicious accompaniments like corn muffins, slaws, and salads that complement a steaming bowl of chowder.
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