Terrific Soups and Stews

Prepare your taste buds: These soothing soups pack a flavorful punch.

Shrimp-and-Sausage Jambalaya

Photo: Jennifer Davick

Shrimp-and-Sausage Jambalaya

Many Cajun and Creole dishes are seasoned with the so-called holy trinity--bell pepper, onion, and celery. This Creole-style jambalaya has lots of tomato in it.

Recipe: Shrimp-and-Sausage Jambalaya

 

Christine’s Vegetarian Chili

Photo: Thayer Gowdy

Christine’s Vegetarian Chili

Feed a crowd with this 20-minute chili, best served with delicious buttery Crumbly Cornbread. Tip: This dish is great made up to three days ahead of time, which allows the flavors to really meld. Add parsley just before serving.

Recipe: Christine’s Vegetarian Chili

Recipe: Crumbly Cornbread

Black Bean Bisque with Rock Shrimp Escabèche

Photo: Ray Katchatorian

Black Bean Bisque with Rock Shrimp Escabèche

Rolando “Chef Roly” Cruz-Taura, executive chef at the grand Biltmore Hotel in Coral Gables, Florida, transformed traditional black beans into this smooth, rich soup topped with a fresh shrimp salad. Tip: Use an immersion blender to quickly purée the beans.

Recipe: Black Bean Bisque

Recipe: Rock Shrimp Escabèche

Yucatecan Chicken-and-Lime Soup

Photo: Jennifer Davick

Yucatecan Chicken-and-Lime Soup

This recipe calls for Key limes, also called Mexican limes, which are smaller and rounder than standard Persian limes—the ones you generally find in your supermarket. Key limes produce a lot more juice with an altogether “limier” flavor.

Recipe: Yucatecan Chicken-and-Lime Soup

Hot-and-Sour Soup

Photo: Jennifer Davick

Hot-and-Sour Soup

Large, succulent shrimp takes center stage in this Asian-inspired soup flavored with fresh ginger and mixed with shitake mushrooms and snow peas.

Recipe: Hot-and-Sour Soup

 

Thai Coconut Soup

Photo: Becky Luigart-Stayner

Thai Coconut Soup

Lemon grass and kaffir lime leaves really boosts the flavor of this exotic soup. But don’t skip this recipe if you can’t find them; just substitute a teaspoon of lime zest. You can also seed the chilies if you prefer a milder flavor.

Recipe: Thai Coconut Soup

Mango Gazpacho

Photo: Jennifer Davick

Mango Gazpacho

If you need to chill the soup quickly, cover it and put it in the freezer for 15 to 20 minutes. You can also pour the soup into a bowl and place it in a larger bowl filled with ice.

Recipe: Mango Gazpacho

Gulf Coast Seafood Stew

Photo: Howard L. Puckett

Gulf Coast Seafood Stew

Using minimum seasonings lets the fresh, light taste of the seafood shine. Opt for fresh garlic for maximum flavor. You can tell it's fresh if it does not have a growing green germ in the center. If you see the beginning of a sprout, pull it out and discard.

Recipe: Gulf Coast Seafood Stew

Spanish-Style Stew with Garlic Toast

Photo: Jennifer Davick

Spanish-Style Stew with Garlic Toast

A small amount of smoked paprika adds depth to this delicious stew. Saffron imparts flavor and color. Steep the tender threads in liquid first to get the best results.

Recipe: Spanish-Style Clam Stew with Garlic Toast

Clam Soup with Orzo and Meatballs

Photographer Becky Luigart-Stayner, Writer Julia Rutland

Clam Soup with Orzo and Meatballs

Have the fishmonger tap clams to make sure they are alive. If the shells are open and do no close when tapped, the shellfish are dead and should be discarded. Clams need to breathe, so when you get home, transfer them to a bowl covered with a damp towel. Refrigerate until ready to use.

Recipe: Clam Soup with Orzo and Meatballs

 

 

 

Sicilian Fish Soup

Photographer Becky Luigart-Stayner, Writer Julia Rutland

Sicilian Fish Soup

Fish cooks quickly, so add it last. Lower the heat so the soup no longer bubbles, and then add the fish. Depending on the portions, it should cook through in about seven minutes.

Recipe: Sicilian Fish Soup

Salmon Chowder with Chives

Photographer Becky Luigart-Stayner, Writer Julia Rutland

Salmon Chowder with Chives

To cut back on calories, replace half the cream with a little mashed potato. This adds thickness and creaminess without sacrificing flavor.

Recipe: Salmon Chowder with Chives

 

Saffron Mussel Soup recipe

Photographer Caroline Kopp, Writer Julia Rutland

Saffron Mussel Soup

Saffron adds subtle flavor and tints this elegant soup a cheerful yellow.

Recipe:  Saffron Mussel Soup

Low-fat Shellfish Gumbo recipe

Photographer Jim Bathie, Writer Julia Rutland

Low-fat Shellfish Gumbo

The roux in this highly rated gumbo is made by baking flour to a dark golden brown instead of cooking flour with equal parts oil.

Recipe:  Low-fat Shellfish Gumbo

Chilled Avocado Soup

Photo: Jennifer Davick

Chilled Avocado Soup

Surprise! This rich, velvety soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

Recipe: Chilled Avocado Soup

She-crab Soup recipe

Photographer Fran Gealer, Writer Julia Rutland

She-crab Soup

Crab roe is the secret ingredient that defines this Lowcountry specialty, but no worries if you can’t find it―it’s completely optional, and most people don’t miss it at all.

Recipe:  She-crab Soup

Nantucket Lobster Chowder recipe

Photographer Jean Allsopp, Writer Julia Rutland

Nantucket Lobster Chowder

This soup gets our highest rating. Using lobster tails instead of steaming a whole lobster makes it easy, too.

Recipe:  Nantucket Lobster Chowder

Curry Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots

Photo: Con Poulos

Curry Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots

Scallops are an excellent source of vitamin B12; one 4-ounce serving contains one-third of an adult’s daily minimum requirement. So eat up!

Recipe: Curry Citrus Cauliflower Soup with Seared Scallops and Crispy Shallots

Scallop Chowder with Pernod and Thyme recipe

Photographer Becky Luigart-Stayner, Writer Julia Rutland

Scallop Chowder with Pernod and Thyme

Pernod is an anise-flavored liqueur that adds depth to this chowder.

Recipe:  Scallop Chowder with Pernod and Thyme

Heirloom Tomato Gazpacho with Lobster

Photo: Tara Sgroi

Heirloom Tomato Gazpacho with Lobster

Luscious chunks of lobster complement the vibrant heirloom tomatoes in this fresh-from-the-garden soup. Tip: The white and pale green portion of leeks are the edible parts. The dark green tips are tough but can be added to broths and stocks for extra flavor.

Recipe: Heirloom Tomato Gazpacho with Lobster

Salmon Chowder recipe

Photographer Ralph Anderson, Writer Julia Rutland

Salmon Chowder with Bacon

This creamy Salmon Chowder tastes as good as if served in a restaurant. The crumbled bacon on top adds extra crunch and flavor to the soup. We recommend Alaskan king or sockeye salmon. For extra flavor, try hot smoked salmon and skip the 1-minute cooking step.

Recipe: Salmon Chowder

Duck and Oyster Gumbo recipe

Photographer Jim Bathie, Writer Julia Rutland

Duck and Oyster Gumbo

Know any hunters? They will love this delicious recipe. Dark turkey meat is great substitution.

Recipe: Duck and Oyster Gumbo

Quick Seafood Cioppino recipe

Photographer Jean Allsopp, Writer Julia Rutland

Quick Seafood Cioppino

Traditonal cioppino is a kitchen event. You’ll like our speedy version any night of the week.

Recipe: Quick Seafood Cioppino

Shrimp and Sausage Gumbo recipe

Photographer Jim Bathie, Writer Julia Rutland

Shrimp and Sausage Gumbo

What makes this gumbo extra delicious is the dark roux. Take your time―it’s worth the effort.

Recipe: Shrimp and Sausage Gumbo

Cape Cod Clam Chowder recipe

Photographer Sara Gray, Writer Julia Rutland

Cape Cod Clam Chowder

Roasting clams in the oven until they open slightly is the easy way to shuck them. Save the flavorful liquid, but strain first to remove any grit or pieces of shell.

Recipe: Cape Cod Clam Chowder

Creamy Celery Root Soup with Smoked Trout recipe

Photo: Aran Goyoaga

Creamy Celery Root Soup with Smoked Trout

This recipe mixes celery root, apple, and potato to create a bowl of creamy goodness. It's then topped with smoked trout and hazelnuts.

Recipe: Creamy Celery Root Soup with Smoked Trout

Chicken-and-Vegetable Soup with Herb Dumplings

Photo: Aran Goyoaga

Chicken-and-Vegetable Soup with Herb Dumplings

Substitute 4 bone-in chicken breasts for the whole chicken and cut into pieces, if desired.

Recipe: Chicken-and-Vegetable Soup with Herb Dumplings

Lowcountry Boil in a Bowl

Photo: Aran Goyoaga

Lowcountry Boil in a Bowl

Try our take on this Southern classic. It can be made on the stovetop in less than an hour!

Recipe: Lowcountry Boil in a Bowl

Salmon Chowder

Photo: Aran Goyoaga , Recipe: Chef Christine Keff; Flying Fish restaurant, Seattle, Washington

Salmon Chowder

We love this chowder from Flying Fish restaurant in Seattle. It's perfect for a weeknight meal—preparation time is 15 minutes and cook time just 35!

Recipe: Salmon Chowder

Five-Onion Soup

Photo: Aran Goyoaga , Recipe: Chef Robert Wiedmaier; Brasserie Beck, Washington, D.C.

Five-Onion Soup

Fans of French onion soup will enjoy this rich version topped with the ultimate melting cheese—Gruyère.

Recipe: Five-Onion Soup

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