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We put five celebrity chefs’ seafood chowders to the test, from a 45-minute shrimp version to one made with green plantain.

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

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Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...