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 ...

says this recipe is based on an old San Francisco dish called Force Meatballs, recorded in a 1907 cookbook titled Prepare crab meatballs and refrigerate. To cook the crabs, fill a 6 to 8 quart pot ...

Our wine of the week, Husch chardonnay, pairs nicely with creamy seafood dishes, like this recipe for scallop and bacon chowder. Husch 2014 Mendocino Chardonnay ($15), our Wine of the Week, is a ...

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 ...

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 ...

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 ...

The Saturday, Oct. 15 festival runs from 11:30 a.m. to 7 p.m. at the Weatherdeck restaurant, Route 28, West Harwich. Feast on local scallops, chowder and chicken. A beverage and dessert is included.