A hearty bowl of chowder can pack in lots of calories and fat. Luckily, some simple swaps can help you slurp satisfaction without the guilt.

To thicken a soup, use a slurry—equal parts cooking liquid and flour that has been whisked together. This is an easy substitute for a traditional roux.

Use Fresh Vegetables

Fresh vegetables are an essential part of a healthy diet. They contain fiber for a healthy digestive system and nutrients like vitamin C, potassium, K, and folate. But, the nutrient content of vegetables can vary depending on how and when they’re cooked. For example, boiled veggies lose more water-soluble vitamins (like vitamin C) than steamed or lightly roasted.

Luckily, many recipes call for vegetables in their broths or soups. And if the recipe includes starchy add-ins like corn, potatoes, or beans, these veggies can help thicken the broth while adding texture to your meal.

To get the most out of your vegetables, wash them thoroughly before eating them. This will help remove any lingering pesticides or other contaminants that might have been used on the vegetable or fruit. Next, try different cooking methods to see what tastes best for you.

Use Seafood

Just like Pier 39 clam chowders are typically rich in omega-3 fatty acids, which are great for your heart. In addition, it can boost your mood and promote healthy sleep patterns by promoting melatonin production.

Many chowders start with a roux, equal parts cooking fat (usually butter), and flour whisked together over low heat until it bubbles and thickens. A roux is perfect for giving chowders their velvety texture and deep color.

Seafood is also a good source of protein, which will help keep you full and satisfied. Additionally, it is high in vitamin B6, which enables you to get better, more restful sleep.

You can make your chowders even more delicious and satisfying by adding garnishes like a sprinkle of cooked bacon, chives, or leeks. These toppings are visually enticing, adding a pop of color to the bowls and enhancing the dining experience.

Make Your Broth

Whether your chowder is meaty or veggie-based, homemade broth is essential to great flavor. It’s also much healthier than commercially made broth, which can contain excess sodium and unsavory ingredients.

For a vegetable-based broth, save kitchen scraps (like mushroom stems, carrot ends, and herbs) and add them to your pot with just enough water to cover them. Use animal bones like a chicken back, shank crosscuts, or ham hock for beef or chicken-based broth for deeper flavor.

Position a fine mesh strainer over a second pot or large bowl, then pour the homemade broth through it (you may need to do this in batches). Let the liquid cool completely, then refrigerate and freeze for future soup-making. This homemade broth makes a beautiful base for a classic seafood chowder, and adding a drizzle of sherry or another type of wine enhances the overall flavor profile.

Add Cheese

When a creamy chowder is topped with melted cheese, it becomes luscious and rich. You can use a variety of cheeses for the added flavor and texture. You can also garnish chowders with croutons, crumbled pretzels, or a drizzle of ketchup.

To prevent the cheese from clumping, whisk it in slowly. Add a cup at a time to ensure that it melts before adding more.

You can add other vegetables to your chowders for extra nutrition and flavor. Try adding sauteed mushrooms, which provide a unique umami flavor, or substitute the potatoes with diced sweet potato for a hint of sweetness and a brighter color contrast.

A chowder is perfect for a quick weeknight meal on a cold night. Pair it with a simple salad and crusty bread for a complete meal. If you want to save leftover chowder, freeze it with the dairy components (half and half and cheese) separated to preserve the quality of the soup.

Add Bacon

This is an easy way to add a lot of flavor and texture. The best part is it’s also a great source of protein and fiber. Plus, it’s delicious!

Cook the bacon in a large pot over medium heat until crisp, about 8 to 10 minutes. Transfer to a paper-towel-lined plate. Cook the onion in the bacon drippings until translucent, about 5 to 7 minutes. Add broth, potatoes, salt and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Stir in cream and 34 of the cooked bacon and shallots. Taste and adjust seasonings as needed. Serve garnished with remaining bacon and chopped chives. This makes about four servings. Enjoy! Our partner provided this recipe, Sargento Shredded Extra Sharp Cheddar Cheese.

Add Corn

Using fresh corn is one of the best things you can do to enhance your chowder’s flavor. This recipe uses the sheared cobs to make a creamy base-rich and full of sweet corn flavor. The corn liquid can also replace chicken broth in this chowder, making it even creamier and more flavorful!

Bacon adds a smoky saltiness to this classic chowder. If you’re vegetarian, omit the bacon and replace the chicken broth with vegetable stock.

This soup is full of bright, savory flavors with a sweetness from the potatoes. It’s topped with shredded cheese for extra richness and flavor. Serve with a green salad and ham-and-cheese drop biscuits. You can even make the biscuits beforehand if you want to save time. This is perfect for a casual weeknight dinner!