Low-Calorie
Active45 min
Total45 min
We’ve simmered our favorite technique for making creamy, comforting chowder into 5 simple steps. Every pot starts with onion, celery, flour, broth, and milk. Choose herbs, spices, vegetables, proteins and garnishes to create your own variation. (See variations Chowder 5 Ways.)
1. Lay the base The best chowders start with a combination of aromatic vegetables cooked in oil to bring out their flavor. To start, heat 3 tablespoons extra-virgin olive oil in a large pot over medium heat; add 1 cup each diced onion and celery. Cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle ½ cup flour, ¼ teaspoon salt and ¼ teaspoon to 1 tablespoon seasonings over the vegetables and cook, stirring, for 1 minute more.
• bay leaf
• chili powder
• cumin
• dry mustard
• marjoram
• Old Bay
• oregano
• pepper
• thyme
• Worcestershire sauce
2. add broth Save time by using boxed or canned broth. Pour 4 cups broth or stock and 1 cup whole milk into the pot. Bring to a gentle boil, stirring constantly.
• reduced- or low-sodium chicken broth
• reduced-sodium vegetable broth
• “no-chicken” broth
• fish or seafood stock
• clam juice
3. Load it with vegetables Add 3 to 6 cups vegetables to the pot and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the vegetables are tender, 12 to 15 minutes.
CHOPPED
• broccoli
• carrots
• cauliflower
• green beans
• peppers
• potatoes
• yellow squash or zucchini
• sweet potatoes
WHOLE
• corn kernels
• peas
4. pump up the protein Depending on the variation you’re making, add one of the following after the vegetables are tender and simmer, stirring frequently, until cooked and/or heated through, 2 to 6 minutes.
• 1 lb. boneless, skinless chicken breast or cod, cut into 1-inch pieces
• 1 cup shredded Cheddar cheese
• 16 oz. chopped fresh clams (liquid reserved)
• ¾ cup diced ham steak
• 2 cans (15 oz.) black beans, rinsed
5. garnish it Top with the garnishes of your choice.
• diced onion or tomato
• crumbled cooked bacon
• shredded cheese
• fresh herbs or scallions
• toasted nuts or seeds
• lime wedges
►► MAKE AHEAD: Refrigerate for up to 3 days. To serve, slowly reheat over medium-low or microwave on Medium.
Serves 6: about 1½ cups each