Soups, Stews, Chowders Recipes

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Easy and very good! You can use frozen vegetables if preferred.
This soup was created on New Year’s Day 2004. It is very simple to make and can be done within an...
Simple and delicious meal for fall/winter.
In winter, try sauerkraut in place of fresh cabbage.
This is best made several hours ahead of serving time, for this allows it to “season.” The next day...
Second Prize in the 2008 Ethnic Recipe Contest
A very tasty and hearty soup.
A colorful soup, flecked with orange and green.
Bill Sammons purees this creamy and lightly flavored soup using a conical strainer and a wooden...
Simple ingredients joined in just the right proportions make this a splendid soup – thick and...
For a special treat, use tender baby carrots.
If you prefer a thinner consistency, add some chicken stock, tomato juice, water milk, or a...
This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise...
Serve this rich soup with bread and a salad to make a complete meal. This dish is a good example of...
A light soup that makes a good appetizer. Served cold, it resembles vichyssoise.
Freezes beautifully and tastes even better the second time around. Experiment with the amounts of...
If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a...
Just the thing on a frosty fall evening, followed by hot apple pie.
If cherries aren’t in season when you feel like cherry soup, here is a quick good recipe that uses...
Often substituted for parsley in French cooking, chervil is easy to grow and its taste is worth the...
Hot or cold, makes an elegant appetizer to a formal dinner. When fresh chestnuts are not available...
Chestnut soup, chestnut dressing, chestnut desserts—all remind us of the British roots of many...
This chicken soup has a special texture and taste.
Cock-a-Leekie, as the British call it, needs the subtle flavor of leeks to make it just right. But...
Use a rich chicken stock as the base for this soup.
Serve as a main dish, followed by a salad.
This recipe was given to my mother from my grandmother who came to Connecticut from Czechoslovakia...
This soup is easy to make and a good way to use up leftover chicken.
A good grade canned chicken broth may be substituted.
I found this recipe in an old cookbook and adapted it for the crockpot.
One theory claims this recipe made its way into New England via the sea captains who discovered it...
Nothing artificial here – from stock to noodles to final product.
Serve topped with dumplings.
This recipe is one of the specialties of a famous New England inn, the Yankee Pedlar, in Holyoke,...
The Spalding InnWhitefield, New Hampshire The inn’s Victorian-style Rose of Sharon Tearoom looks...
Although this stew did not originate in New England, it has earned a place in almost every Northern...
Chili makes a wonderfully nutritious meat-stretching meal, This recipe makes a delicious, hearty...
This dish is a favorite for church suppers and other gatherings. Good for young people especially.
The green tomatoes give this chili extra character.
A hot-day soup.
The buttermilk in this soup gives it a particularly pleasing and tangy flavor.
In some European countries, fruit soups are served as a dessert, but our guests seem to prefer them...
Pretty and refreshing. Serve either as a soup or dessert.
“We start serving our very popular chilled soups over the Memorial Day weekend and continue through...
Most refreshing on a hot summer day!
A refreshing start to any summer meal. Creamy-smooth texture with an appealing color. Any seasonal...
“One of our most requested recipes. Some of our customers even order it for dessert on hot July...

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