Prepare your taste buds: These soothing soups pack a flavorful punch.
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
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
Recipe: Christine’s Vegetarian Chili
Recipe: Crumbly Cornbread
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
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
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
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
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
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
Recipe: Gulf Coast Seafood Stew
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
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
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
To cut back on calories, replace half the cream with a little mashed potato. This adds thickness and creaminess without sacrificing
Recipe: Salmon Chowder with Chives
Saffron adds subtle flavor and tints this elegant soup a cheerful yellow.
Recipe: Saffron Mussel Soup
The roux in this highly rated gumbo is made by baking flour to a dark golden brown instead of cooking flour with equal parts
Recipe: Low-fat Shellfish Gumbo
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
Recipe: Chilled Avocado 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
This soup gets our highest rating. Using lobster tails instead of steaming a whole lobster makes it easy, too.
Recipe: Nantucket Lobster Chowder
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
Pernod is an anise-flavored liqueur that adds depth to this chowder.
Recipe: Scallop Chowder with Pernod and Thyme
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
Recipe: Heirloom Tomato Gazpacho with Lobster
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
Recipe: Salmon Chowder
Know any hunters? They will love this delicious recipe. Dark turkey meat is great substitution.
Recipe: Duck and Oyster Gumbo
Traditonal cioppino is a kitchen event. You’ll like our speedy version any night of the week.
Recipe: Quick Seafood Cioppino
What makes this gumbo extra delicious is the dark roux. Take your time―it’s worth the effort.
Recipe: Shrimp and Sausage Gumbo
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
This recipe mixes celery root, apple, and potato to create a bowl of creamy goodness. It's then topped with smoked trout and
Recipe: Creamy Celery Root Soup with Smoked Trout
Substitute 4 bone-in chicken breasts for the whole chicken and cut into pieces, if desired.
Recipe: Chicken-and-Vegetable Soup with Herb Dumplings
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
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
Fans of French onion soup will enjoy this rich version topped with the ultimate melting cheese—Gruyère.
Recipe: Five-Onion Soup