Soups, Stews, Chowders Recipes

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“This is a great favorite with our guests and we serve it during the winter season, too, as it can...
At the end of the month when you are trying to use up all of your leftovers, this is the recipe to...
This slightly gingery and attractive soup is Jane’s close approximation of one she enjoyed in China...
This recipe comes from Lymes’ Heritage Cookbook, by Connecticut’s Lyme Historical Society....
“Before settling in to wait for Santa by our crackling fire, guests at the Governor’s Inn enjoy a...
Historically, corn has been a major crop for the farms that lie along the fertile floodplain of the...
An outstanding stew that’s perfect for those nights when every member of the family needs to eat at...
Instead of browning, this method boils the beef, resulting in a fine-textured chili. This recipe...
Be careful never to let the broth boil after adding clams to any chowder.
Two New England favorites in one.
Serve as a main dish for lunch or supper.
Mussels, lobster meat, or white fish can also be added to this fragrant stew.
This recipe includes all the traditional ingredients for true New England clam chowder—fresh...
You can’t have a story about New England soups without mentioning clam chowder. Everyone has his...
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one...
Vermouth and bacon make a distinctive difference.
For a thicker broth, substitute a cup of heavy cream for a cup of the milk.
Try this or your own favorite recipe for oyster stew, hut substitute clams for the oysters. The...
This quintessential summer soup has been a tradition in Spain for centuries. With all of the fresh...
Lisa Ekus-Saffer calls this recipe from chef/restaurateur Sandy D’Amato “Hatfield in the Spring”...
“It has been claimed that this soup is an aphrodisiac. Not so. It is merely fattening.” –...
A refreshing way to enjoy bean soup.
Pretty and refreshing – with lots of pizzazz from the generous amount of vermouth. –Lovett’s by...
“On a hot summer’s day there is nothing quite as appealing as a chilled soup made of the freshest...
Serve with a well-chilled dry white wine for a delightful summertime lunch.
Also tastes great made with crab meat.
Cool and refreshing – this soup is a winner during strawberry season.
This sweet, rich, and irresistible soup can be made entirely with fresh strawberries by using 4...
Consomme is a rich broth that provides the cook with a versatile, clear soup. Serve hot or cold,...
In summer, use leftover corn-on-the-cob; in winter, frozen, canned, or cream-style corn.
This version omits salt pork and uses a touch of thyme.
Carrots and pimiento add pizzazz.
For a smooth bisque, press tomatoes through a food mill before adding to the soup.
Crabs that inhabit New England waters have hard shells and you must spend hours cleaning them to...
Cranberry beans are beige colored with red spots, and have a taste all their own. But if they are...
The color of strawberry ice cream, this is a versatile soup. If desired, omit club soda and garnish...
This recipe has won its share of awards. However, my greatest pleasure comes in sharing a great...
Rich in flavor and nutrition.
Rich and filling, this rewarms well but should not be brought to the boiling point.
Fresh asparagus makes this impossible to resist, but frozen works almost as well.
For once, a vegetable soup that’s not pureed! This one has plenty of flavor and plenty of texture,...
Velvety-smooth texture, delicate broccoli flavor and lovely appearance–ideal dinner-party fare. –...
Trim the Brussels sprouts of any discolored outer leaves and cut an “x” in their bases before...
Enhanced with herbs and cashews, enriched with sour cream, with an appealing texture and attractive...
… in which the lowly carrot proves to be star material.

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