Q: What is chowder?

A: Chowder is any thick, rich soup containing chunks of food. We most often think of clam chowder, but there are endless variations, including potato chowder, corn chowder, fish chowder and vegetable chowders. Here’s a couple of chowders that you may want to try. Just add good bread and a dark green salad, and dinner is ready.

Chicken & corn chowder

2 teaspoons olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, peeled and diced

3 ears corn (or 16 ounces frozen corn)

3 medium potatoes (such as Yukon Gold), peeled and cut into 3/4-inch dice

3 cups unsalted (or reduced-sodium) chicken broth

1 1/2 teaspoons dried marjoram

1 teaspoon mild paprika

Salt and pepper to taste

2 cups cooked, diced chicken

2 cups whole milk (whole milk gives it richness, but you can substitute lower-fat milk)

Heat olive oil in a large pot. Add the onion, garlic, carrots and pinches of salt, and saute over low to medium heat until the onion is soft but not brown, about 10 minutes.

Cut the kernels off the ears of corn (or use thawed frozen corn) and add to the pot. Add the potatoes, broth, marjoram, paprika, salt and pepper. Bring to a simmer and cook, covered, until the potatoes are tender, about 20 minutes.

Add the chicken and the milk and heat through, but don’t allow the soup to boil. Adjust the seasoning and serve hot. Makes 6 servings.

Nutrition facts per serving: 231 calories, 6 grams fat, 16 grams protein, 4.1 grams fiber.

Seafood chowder

2 tablespoons butter (or olive oil)

1/2 of an onion, chopped fine

1 carrot, peeled and diced fine

1 leek, white only, chopped

2 cloves garlic, minced

1/2 cup dry white wine (or broth)

28-ounce can crushed tomatoes

1 bay leaf

1 teaspoon dried thyme

1/2 teaspoon dried basil

3 cups water

Salt and pepper to taste

1/4 pound raw, peeled shrimp

1 pound Pacific halibut filet, cut into chunks (or cod, tilapia or salmon)

1/4 pound small bay scallops

6 tablespoons fresh chopped parsley or basil, optional

Heat the butter in a large pot. Add onion, carrot, leek and pinches of salt and cook until softened, 7 to 10 minutes. Add garlic and cook a minute more. Turn up the heat and add the wine. Cook until wine evaporates, then add tomatos, bay leaf, thyme, basil and water.

Bring to a boil, cover, reduce the heat and simmer for 30 minutes.

Season soup with salt and pepper to taste, then add the shrimp and fish and cook for 3 minutes. Add the scallops, cover and cook another 3 to 5 minutes.

Remove the bay leaf, ladle soup into bowls and sprinkle each serving with a tablespoon of parsley or basil. Makes 6 servings.

Nutrition facts per serving: 230 calories, 7 grams fat, 25 grams protein, 3.3 grams fiber.

Q: Are vacuum-packaged foods safer?

A: Vacuum-packaging foods may help extend storage time of refrigerated foods, dried foods and frozen foods. But this type of environment, without oxygen, can also allow disease-causing bacteria to grow. Vacuum-packaged perishable foods must be stored in the refrigerator or freezer to remain safe.

The removal of air in a package can reduce spoilage bacteria growth, but some pathogens, like Clostridium botulinum, grow well in this environment.

Oxygen can promote the deterioration of foods. Fats in the presence of oxygen can become rancid. Oxygen can also cause color changes.

Dried foods have a low moisture content, which makes them suitable for vacuum packaging. This can extend their storage life. On the other hand, these foods also store well in simple airtight containers. It is important to remember that perishable foods that are vacuum-packaged must still be stored in the refrigerator or freezer. Although the quality of the food may be extended, it is still possible that disease-producing bacteria may be present.

Perishable foods must be kept either in the refrigerator between 34 and 40 degrees, or for longer storage, in the freezer at 0 degrees or below.

Vacuum-packaged foods that are stored frozen will be safe, but precautions must be taken when these foods are thawed. If the package stays closed during thawing, you still have a vacuum environment where pathogenic bacteria can be active if the temperature is warm enough. That is why it is important that these foods be thawed at proper refrigerator temperatures and not on the kitchen counter at room temperatures. Never leave thawed, vacuum-packaged foods at room temperature.