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 ...

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 ...

Television show host and cookbook author Katie Lee is stopping by the TODAY kitchen to celebrate her favorite summer food by cooking up corn-filled recipes for summer. She shows us how to make corn ...

It usually seems as though a robust, main-course soup takes all day to prepare. But not so with these recipes. Although they have plenty of ingredients, some of the key ones are canned--meaning it ...

Add Yahoo as a preferred source to see more of our stories on Google. a bowl of Long Island seafood chowder on a wooden table with bread, parsley, and bacon bits - A.J. Forget/Tasting Table With both ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream, butter, crabmeat, and shrimp — what's not to like? The game-changing ingredient of this rich chowder from Andrew Zimmern is ...

Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly’s for lunch. Several in ...

Mary Gazda made this chowder for one of the Cumberland Soup Group gatherings, and it became one of the group’s all-time favorites. She found the recipe online, but it actually comes from Maine’s own ...