Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.
Once you’ve eaten your fill of fresh corn on the cob, this satisfying soup is the ideal destination for those ears of corn that keep on coming to farmstands until…
Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…
A far cry from the canned version, this rich soup is rounded by hints of warm, toasty cumin and gently bitter brown ale.
This creamy-tangy vegetarian chowder makes the most of each spear: The tough ends flavor a light asparagus stock, and the tender stalks and tips go into the chowder.
The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.
This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.
Somewhere between a soup and a stew, this comforting winter dish becomes pleasantly thick from mashing the potatoes into the broth just before serving.
Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.
This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's…
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