For The Press

Nothing warms you on a chilly day like a hearty bowl of chowder, especially one that is delicious and adds extra healthfulness with fish and vegetables like carrots, celery, bell peppers, potatoes and corn.

Many believe the term chowder has its roots in the Latin word calderia, which meant a place for warming things; and that later it came to mean cooking pot or cauldron. Others believe it may have come from the old English word jowter, which is a fish peddler.

The extra flavor in this chowder comes from the vegetables and seasonings. The Old Bay seasoning amplifies the great marine taste. This blend is mildly spicy and contains everything from bay leaves, black pepper, paprika, celery salt, nutmeg and cayenne pepper to dry mustard, cloves, ginger and cardamom - producing a perfectly balanced seasoning. The flour-thickened almond or soy milk provides a creamy base without extra fat typical in chowders.

You can get a head start cooking the chowder. Simply make the base of the chowder, let it cool and refrigerate. Then when you want to serve chowder all you have to do is warm up the liquid and add the corn and fish. This enables you to finish it off in about five minutes.

Many chowder recipes call for crumbled bacon for flavor and garnish. This recipe, though, uses toasted whole-grain breadcrumbs. They give a pleasant crunchy sensation without bacon's saturated fat and sodium. This substantial chowder can be a standalone dish or rounded out with a vegetable such as glazed winter squash or roasted acorn squash halves.

You might even consider making some baked apples with a dash of maple syrup for dessert.

Easy to make, this chowder will warm up your day while providing a great way to add more fish and vegetables to your winter diet.

From the American Institute for Cancer Research