Low-Calorie

Active45 min

Total45 min

choose a chowder

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