Soup and Chowder
With a sandwich or salad, seafood soup makes a filling meal. These mouthwatering recipes for seafood soup are easy and quick, including spicy chowders, gumbo, Thai, and Italian specialities.See Popular Soup and Chowder Recipes
White beans substitute for the usual potatoes in this chowder, made with sweet butternut squash, briny littleneck clams, and smoky bacon. Rancho Gordo cellini beans give the soup a buttery richness, but Great Northern beans are terrific as well.
F&W's Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, sake, and lager.
Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.
Succulent shrimp with ramen noodles, black beans, and zesty spices make this soup a winner.
Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that's ready from the start in 30 minutes.
Soup from a potato mix? We're talking fast and flavorful!
Squash and beans make this seafood soup hearty enough for dinner.
Look for bags of fresh stir-fry vegetables in the produce aisle. The mixture of vegetables will vary but usually have carrots, celery, bok choy, bean sprouts and broccoli.
Roasting brings out the flavor of the vegetables in this soup recipe. The jalapeno pepper and chili powder add some spice.
Serve this low-cal fish and tomato soup with hearty whole grain bread, flat bread, or Scandinavian potato bread.
This luscious, creamy seafood soup is comfort food at its best.
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This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oil that's cooked until it's coffee-colored.
A hearty bowl of seafood chowder makes a soul-satisfying supper. Especially when it's rich with crab meat, potatoes, mushrooms, and fragrant with dill. It only takes 30 minutes to prepare and serve, so it also satisfies your desire to keep things simple.
The word chowder means "de-stress" in our book. Just the thought of a bubbling pot of corn chowder on the stove, and the smell of that buttery, creamy soup chock-full of vegetables makes you feel a little warmer, a little cozier. Which makes sense: The origin of the word chowder is said to be chaudiere, or cauldron, in which French fisherman cooked up soul-satisfying stews and soups.