Chowder doesn't have to be heavy or fattening to be delicious. Find our top recipe picks for healthy chowders.
June 01, 2010
1 of 8
Plum Island Sound Clam Chowder
This top-rated chowder is a reader recipe from Patti Marsh of West Newbury, Massachusetts who recommends letting the chowder sit overnight, or at least for a couple of hours, before serving to allow the flavors to meld. Patti's key ingredients, a splash of sherry and fresh thyme, help bring out the flavors and add delicate, herbal top notes to every bowl.
2 of 8Photo Courtesy of Oxmoor House
No tricks here: Modest amounts of butter, bacon, and a mix of reduced-fat milk and half-and-half for richness enhance this version of a New England classic. Don’t forget a few oyster crackers.
3 of 8Photo: Becky Luigart-Stayner
Corn, Clam, and Mussel Chowder
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking chowder a robust one-dish meal. A tomato and fennel salad completes the menu.
4 of 8Photo: Randy Mayor
Simple Clam Chowder
Our Simple Clam Chowder comes together quickly in about 30 minutes and uses bacon for a hit of smoky meatiness to complement the clams.
5 of 8Randy Mayor
Roasted Corn, Pepper, and Tomato Chowder
Next time you grill, throw on some extra bell pepper, corn, and tomato for this dish. The grilled vegetables are pureed, spreading smoky flavor and thick, creamy texture into every spoonful. A sprinkle of blue cheese on top adds even more layers of flavor. Tomato soup won't be just for cold, rainy afternoons anymore after this.
6 of 8Photo: Iain Bagwell
New England Clam Chowder
So good, you’ll think you were transported to New England, this chowder combines the rich flavors of clam, thyme, celery, bacon and more into the perfect dish.
7 of 8Lee Harrelson
Chicken Corn Chowder
Thickening with a roux and pureeing some of the corn gives this soup the classic rich, creamy, hearty texture you expect of chowder. It's perfect to warm up your family on a cold winter night, but it's also great in the summertime, when you can use fresh sweet corn cut straight off the cob (you'll need about six medium ears for the recipe). Take leftovers to work for a healthful, homemade heat-and-eat lunch.
8 of 8Randy Mayor
Corn and Potato Chowder
Most chowders only contain a small amount of meat in comparison to vegetables, so making this dish vegetarian was easy. It's warm and filling with lots of hearty potato and sweet corn in a creamy base. Seafood seasoning adds that classic New England flavor without meat, and a sprinkling of green onions and cheese on top punches up both color and taste. Not bad for 15 minutes' work and only 343 calories a serving.