THE RECIPE JOURNAL · Lunch
Spiced Pecan Chowder
This cozy chowder combines the warmth of spices with the rich crunch of pecans for a comforting twist on a classic favorite. Perfect for chilly evenings, it’s both hearty and full of flavor.
FROM THE KITCHEN • Spiced Pecan Chowder
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting the butter in a large saucepan over medium heat. Add the onion and garlic, cooking and stirring gently until they’re soft and fragrant but not browned—this should take about 5 minutes. Next, pour in the chicken stock and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat up to high and bring the soup to a boil. Once boiling, lower the heat to medium-low, then add the pecan pieces and chopped chipotle peppers. Let it simmer gently for about 30 minutes, until the pecans have softened.
02
Step 2
Carefully set aside 2 cups of the soup. Pour the remaining soup into a blender, filling it only halfway. Hold the lid down with a kitchen towel and start blending with a few quick pulses to get things moving, then blend until smooth. If you prefer, you can skip the blender and use an immersion stick blender right in the pot.
03
Step 3
Once smooth, pour the pureed soup back into the pot and stir in the reserved soup. Warm it through over low heat, then taste and add salt as needed. Serve it hot, topped with a sprinkle of chopped pecans for a little extra crunch.
Why you’ll love it
This chowder combines the warmth of spices with the rich crunch of pecans, creating a comforting and unique dish. It’s perfect for chilly days when you want something hearty but full of flavor. The blend of textures and spices makes every spoonful satisfying and memorable.
How to serve
Serve this chowder hot with a slice of crusty bread or a fresh green salad. A sprinkle of fresh herbs like parsley or chives on top adds a pop of color and brightness. It also pairs well with a mild cheese or a light white wine.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring occasionally to keep the texture smooth. Avoid freezing if possible, as the dairy can separate and change the consistency.
