Chowder comes from the French word "chaudiere," meaning "large copper pot." In Brittany, fishermen would combine their fish in one of these pots, add spices, and share the resulting soup. This custom traveled with the Bretons to Newfoundland and then down to New England.

Corn and Crab Chowder

yield: Makes 4 first-course servings

active time: 25 minutes

total time: 35 minutes

Be sure to use white corn—it's sweeter.


1 16-ounce bag frozen petite white corn (do not thaw), divided

1 cup low-fat (1%) milk

1 8-ounce bottle clam juice

4 tablespoons sliced green onions, divided

2 teaspoons minced peeled fresh ginger, divided

4 1/2 teaspoons fresh lemon juice, divided

2 tablespoons (1/4 stick) butter

4 ounces cooked crabmeat, flaked


Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.