In a large, heavy-walled stock pot, bring the canola oil to medium-high heat. Saute onions, carrots and celery until translucent (about 3 minutes). Add garlic, shallots, peppers and fresh herbs.

Those thick, creamy soups we call chowders are comforting and welcome at this time of year. Even nicer is that they don't need long to make, even from scratch - just check out the following recipe for ...

Corn chowder recipes always start with a very mild foundation: potatoes, corn, yellow onions, half and half, or heavy cream. Like many chowders, it's the finishing touches that keep you coming back to ...

Ask for “chowder,” and you could be repeating the first word coined by Europeans in America. Bring a spoonful to your mouth, and you could be enjoying the first European-American dish. According to ...

1. In a large pot over medium heat melt 1” of butter, add sausage, 1/2 of the chopped onion, and garlic breaking apart sausage into small pieces. Stirring often until cooked through 2. Add a shake of ...