Soups & Stew recipe collection

Hearty Florida Keys-style conch chowder loaded with tomatoes, potatoes, corn, and jalapenos. A big-batch island soup with serious briny flavor and a spicy kick.

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

Elegant French-style sea consomme blending beef stock and clam juice with a squeeze of lemon, topped with salted whipped cream. A 15-minute starter that feels luxurious.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Why bother the oven when you can make your crockpot feel special by making this delicious corn chowder.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.

Light, fluffy cornmeal dumplings that cook right on top of your soup, stew, or stock in just 15 minutes. Small-batch recipe for one serving, easily doubled. Includes a cheese variation.

A slow-simmered lamb shank and barley soup loaded with leeks, turnips, and carrots. This two-day cottage broth rewards your patience with deeply savory, stick-to-your-ribs comfort.

Perfect to warm up a cold night. Thick and full of smoky flavor.

Homemade cream of mushroom soup built on a butter roux with 4 to 5 cups of fresh sliced mushrooms, celery, and onion, finished with half-and-half. No canned soup compares.

Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter's feast.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.