Our Best Bisques, Soups and Chowders

March 31, 2011

Stretch ingredients and dollars with a soup for supper.


A soup by any other name is still a soup—even when it’s a bisque or a chowder. A bisque is, by definition, a thick but velvety soup made of puréed seafood, veggies and cream while a chowder is thick and chunky and may or may not include cream.

Recipe: Ultimate Beer Potato Soup

But at the end of the day it’s all soup—dish that makes a lot of dinner for a little dough and pulls double duty as lunch the next day. Here’s a sampling of recipes that will be filling our turreens this season.


Bay Scallop Chowder

A creamy chowder that showcases the mild flavor of scallops.

peanut soup

West African Peanut Soup

Carrots, pungent ginger, and sweet potato meld with creamy peanut butter for a satisfying soup.


Vermont Cheddar Bisque

Use the sharpest cheddar you can find in this zesty soup.


Fresh Corn, Bacon and Potato Chowder

Rich and creamy, this soup is loaded with vegetables and garnished with bacon.

Creamy Chicken Soup

Creamy Chicken Soup

This rich creamy soup will warm up body and soul.

lentil soup

Lentil Soup

Healthful lentils cook quickly in a weeknight soup.


Ultimate Potato Beer Cheese Soup

Hearty beer and rich cheeses give this potato soup decadent flavor.


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