Chowder

Lane Crowther, A contributing editor at Bon Appétit, says that "For twenty-five years our family endured side dishes of canned creamed corn and sweetened baked squash—simply for the sake of tradition. With this soup, I was finally able to convince everyone that a few classic Thanksgiving ingredients (like corn and squash) could be combined in a delicious new way."

Can be prepared in 45 minutes or less.

Purchased roast chicken and frozen corn kernels simplify the preparation. Serve the chowder first, then a variety of grilled sausages with the mixed-greens salad and corn bread alongside. Kids will likely prefer the Pastry-Wrapped Sausages over plain grilled ones.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

If you can't find pancetta, you can substitute regular bacon.

If you can't find fresh lobsters, frozen lobster meat can be used.

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.

This recipe can be prepared in 45 minutes or less. Saltines and a salad of romaine, spinach and red bell peppers tossed with vinaigrette are all that’s needed to complete the entrée. Boston cream pie is just right for dessert.

Treat yourself to fresh clams for this recipe — they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

The tofu in this chowder provides a richness surprisingly similar to that of cream but without the fat and cholesterol. Your guests will never know the difference; our tasters didn't. Can be prepared in 45 minutes or less.

A soothing soup for any time of year.

The early Yankees often cooked local shellfish in milk-based chowders with potatoes. True to their English heritage, the colonists planted kitchen gardens with as many herbs as they could cultivate, which they put into all kinds of dishes, including chowders.

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.