Baked Tomato Chowder
A hearty baked tomato chowder with a crispy cracker crust, infused with garlic, basil, and oregano, perfect for comforting family meals or casual gatherings.
Ingredients
- 40 Premium saltine crackers, coarsely crushed ⓘ
- 1/2 cup butter or margarine, melted ⓘ
- 1 egg, beaten ⓘ
- 1 teaspoon garlic powder ⓘ
- 8 slices bacon ⓘ
- 1 cup chopped zucchini or summer squash ⓘ
- 1/2 cup diced scallions ⓘ
- 1/2 cup julienned green pepper ⓘ
- 5 cups peeled, seeded and chopped tomatoes or 29 oz. can whole tomatoes with juice ⓘ
- 2 tablespoons firmly packed light brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon dried basil leaves ⓘ
- 1 teaspoon dried oregano leaves ⓘ
- 1 whole bay leaf ⓘ
- 1/2 teaspoon ground black pepper ⓘ
Instructions
- Grease and flour four 1-cup soup or casserole bowls.
- For the crust, combine crushed crackers, melted butter, beaten egg, and garlic powder; mix well.
- Divide the cracker mixture evenly between the bowls, pressing to form a crust.
- Bake at 350°F (175°C) for 6 to 7 minutes.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream or milk after baking. If you need a gluten-free option, substitute the saltine crackers with gluten-free breadcrumbs or crushed corn chips. You can also replace bacon with turkey bacon or omit it entirely for a vegetarian version. Fresh herbs like thyme or parsley can enhance the flavor.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs or a sprinkle of cheese for extra flavor. It pairs beautifully with a fresh green salad or crusty bread for a complete meal. This dish is a great comfort food option that can complement American recipes like Bean Casserole Supreme for a hearty gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chowder in a saucepan over medium heat, stirring occasionally, until heated through. If it thickens too much, add a bit of vegetable broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomato Chowder contains roughly 2659 calories, with 50g protein, 521g carbohydrates, and 53g fat. It is an excellent source of vitamin C (319% of the Daily Value), iron (200% of the Daily Value), and calcium (134% of the Daily Value). Note that it is relatively high in sodium, at 2047mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, using canned whole tomatoes is a great option, especially during off-seasons for fresh tomatoes. Just ensure to include the juice for optimal flavor and consistency in your chowder. A 29 oz. can will work perfectly in this recipe, making it convenient.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce to the mixture. You could also sprinkle some red pepper flakes into the chowder before baking. Adjust the spice level according to your taste for a kick that suits you!
Can I freeze this chowder?
Yes, you can freeze the chowder for up to 2 months. Make sure to let it cool completely before transferring it to a freezer-safe container. When you're ready to eat, thaw it in the refrigerator overnight and reheat on the stove. The texture may change slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).