1. In a large covered soup pot, simmer the four corn cobs in the stock for two hours. Remove and discard the cobs. 2. Add the seafood stock and return to a simmer 3. Add the onions and celery to the ...

The original version of this creamy scallop chowder called for 6 cups of heavy cream, said Kathy Kitchens Downie, R.D., in Cooking Light. The result was a velvety, assertive, broth, but one with too ...

The following clam chowder recipe comes from that cookbook. It is the same recipe that won Boston magazine’s best clam chowder honor in 2010 and 2011. In more ways than one, it takes a lot of clams to ...

The term chowder usually brings to mind a steaming bowl of thick and chunky soup, often enriched with a generous amount of whole milk, or even cream. It's that last part that can dishearten the ...

Hi, my name is Darla Mehrkens. I am a recent graduate of the Culinary Institute at Virginia Western, the catering chef for Carilion Clinic and a member of the American Culinary Federation. I feel ...

Too much cream, milk or sour cream can take the virtue right out of the meal. Yet there are ways to have a creamy and healthful soup. Try this butternut squash and scallop chowder. Plump bay scallops ...