Soups, Stews, Chowders Recipes

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This delicate blend of vegetable flavors is a delightful surprise – and easy to prepare. If fresh...
South islanders thicken their chowder slightly, others do not. This version produces a thin broth....
A fine way to make use of a small dab of leftovers.
No wonder Rhode Islanders prefer clear broth over cream—at every turn, they’re surrounded by...
Hearty and satisfying.
This soup takes on different flavors depending upon what dry beans you use–navy, cranberry, pinto, ...
This recipe won “honorable mention” in The 2001 Old Farmer’s Almanac Recipe Contest: “Best Soups...
My family likes this soup. It is very good in the winter to take off the chill. Actually this soup...
This soup is packed with vitamins and scented with garlic, cilantro, and nutmeg. It tastes light...
Feed to someone sick and watch the speedy recovery.
Superb! This ingenious and flavorful combination of creamy vegetable soup and cheddar cheese is an...
This Chili is a GREAT chilly day recipe. If you have 6 hours the rewards are fevorous.
Both salt pork and bacon are used to flavor this unique seafood-and-corn chowder. Stir it slowly...
The name of this soup is rooted in the Latin word, minestrare, to serve. Tradition holds that in...
Here’s a way to get every penny’s worth out of lobsters.
Mrs. Margaret Walbridge Aikkola, a native New Englander now living in Finland, sent Yankee this...
Mary Heins Rommel developed this recipe, which is used at the Turtle Frolic, part of Newport, Rhode...
Molly Stevens is a great cook, so it makes sense that she’s a food writer and cookbook author, too...
Served in the White House by Mrs. Franklin Delano Roosevelt.
An Indian soup adopted by the English and imported to Massachusetts by the contributor’s husband....
This is an old family recipe that has served well for many years. It uses a traditional dark brown...
This will take the chill off any winter’s day.
Just as good with as without the cream.
Bean soups form the backbone of hearty New England fare. This is a simple soup but well-suited to ...
On a cold December night, what could be more comforting than a hearty soup that can be made with...
A great Yankee favorite, traditionally served on Mondays and Wednesdays throughout the fall and ...
This classic clam chowder doesn’t use flour for thickening. Watch the potatoes carefully so they...
There are almost as many ways to make clam chowder as there are cooks in New England. Here’s one...
Already a successful lobsterman at 18, Jack Newick began buying up land around Dover Point, piece...
Great dish for Sunday after church. Just start before Sunday School and leave it alone until you ...
This is my creation, it’s easy,and delicious, by adding just one ingredient you can change it from...
Slow cooking produces a rich onion flavor; the sugar colors onions and broth brown.
One of Mrs. Anne Gibbons Gardiner’s Receipts from 1763
Hits the spot on those bone-chilling days.
Oxtail makes a flavorful soup meat that readily separates from the bones when tender.
This delicious old-time recipe, which first appeared in an 1832 cookery book with the very long...
This soup won honorable mention in the Homemade Soups Contest in The 1993 Old Farmer’s Almanac....
A good oyster stew is little more than oysters warmed in milk and cream. The secret is to heat...
Parsnips, a mainstay of old-time New England cooking, make a tasty chowder. Serve with corn bread...
Absolutely delicious. Be sure to include the Parmesan cheese, which adds a special touch of its own...
This recipe comes from Anthony Giglio, who’s a bit of a Renaissance man, with an encyclopedic...
Popular in Italian communities and restaurants throughout New England, this can be made with many...
Use pods of the much-acclaimed All-American Sugar Snap Peas to make this soup. Remove strings on...
Use peanuts or peanut butter for this unusual soup.
We love the old-fashioned name of this soup as much as we love the good old-fashioned flavor. It’s...
Although sold today in many supermarkets, tripe isn’t universally popular. If you ‘re not...
“The secret to this soup, as with any other, is a very strong stock. I use no beef bouillon or MSG...
I have worked out another recipe for soup recently. I thought to share this one due to its ...
Complete the meal with mashed potatoes and biscuits.

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