Soups & Stew recipe collection

Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.

Classic beef and barley soup with ground or diced beef, pearl barley, mirepoix vegetables, and tomatoes simmered into a hearty winter soup. Topped with toasted parmesan croutons for crunch.

Classic onion soup with red onions, bourbon, and beef broth topped with toasted French bread and broiled Swiss cheese. A smoky, rich twist on French onion soup.

Classic French-style turkey soup with golden sautéed vegetables, white wine, and a flour-thickened broth. Elegant yet simple way to use your holiday turkey carcass.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

Country hearth stew with sauteed beef, egg noodles, and mixed vegetables in a thyme and sage broth, finished with a crunchy cracker crumb topping.

Homemade chicken barley soup with pearl barley, carrots, celery, onion, and sage. Made from scratch with a whole chicken simmered into the broth for deep homestyle flavor.

Cozy lentil and brown rice soup with diced tomatoes, carrots, garlic, and Italian herbs simmered into a thick, hearty one-pot meal. Gluten-free, low-fat comfort that gets better the next day.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

Cream of chicken soup with wild rice made from scratch: homemade broth from a poached chicken, nutty wild rice, mushrooms, and a velvety roux finished with a splash of white wine. Northwoods comfort in a bowl.

Silky cream of greens soup made with fresh spinach, watercress, and lettuce blended with potatoes and heavy cream. A vibrant green soup with nutmeg and white pepper.