Chase away winter's chill with a steaming bowl of seafood chowder.

By Jacquelyne Froeber
November 28, 2006
Courtesy of Cooking Light

It's easy to forget what you love about winter when you'rescraping ice from your windshield or bracing yourself againsthowling winds. We've rounded up some amazing chowders to help youcelebrate the joy of curling up with a cup of hearty soup at theend of a chilly day.

SmokySalmon-Clam Chowder
Cheese lovers rejoice! Smoked mozzarella, flaked smokedsalmon, and chunks of fresh carrot put a spin on traditional clamchowder.

MaineClam Chowder
Classic Maine chowder includes potatoes, steamer clams, and,yes, bacon. We suggest a crusty French loaf for dunking, and adesignated line for second helpings.

RhodeIsland Clam Chowder
Rhode Islanders substitute cubed pork for bacon and addtomatoes for extra tang. Shucked, hard-shell clams and a good pinchof basil reinforce the mantra that "different is good."

ChunkyPotato-Crab Chowder
Serve this easy New England-style recipe and your guests willapplaud. Red-skin potatoes and lump crabmeat produce a rich, creamysoup―and you won't believe it's low fat!

The unique combination of corn, catfish, and chicken brothcreates a thin chowder―ideal for lunch or an appetizer.Potato flakes and yummy bacon contribute to a classic tasteeveryone will enjoy.