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 ...

Television show host and cookbook author Katie Lee is stopping by the TODAY kitchen to celebrate her favorite summer food by cooking up corn-filled recipes for summer. She shows us how to make corn ...

Scallops might be seen as the gateway to the wonderful world of shellfish since they are mild, sweet, and not remotely fishy-tasting so even people who aren't quite ready for mussels or crawfish might ...

When winter wraps its chilly arms around us, there's nothing quite like a steaming, hearty bowl of chowder to chase away the cold. Versatile and easy to whip up, chowder is ideal for those who aren't ...

This smoked cod chowder with fresh fish and shellfish highlights the wealth of Norway’s seafood options. Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that ...