Carla Hall has a surprise ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her lightened take on chowder and to thicken the broth in place of too much cream or flour.

This velvety chowder is packed with plump oysters and tender fingerling potatoes, plus a kick of heat from dried red chiles.

One of Choi’s first chef jobs was at an L.A. country club where he made New England clam chowder every Friday. This lighter, Asian-inflected version includes green curry paste, coconut milk and plenty of lime juice.

Local corn, squash, and potatoes make this South American shrimp chowder called chupe.

As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.

The soup can be refrigerated for up to 3 days. Reheat gently before serving.

Try something different this Thanksgiving, and make grilled turkey legs. These smoky, tender turkey drumsticks cook in a fraction of the time needed for a whole turkey.

With its all-American ingredients, this New England-style chowder is a comfort-food classic.

Simmering dill seeds with corn and shrimp makes a delectable soup. Instead of the traditional cubes of potato throughout the chowder, we've put a mound of creamy mashed potatoes in the center of the bowl. This comforting dish is a meal in itself.