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Chef John's Ham and Potato Soup
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Chef John's Manhattan Clam Chowder
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Spicy Chicken Thai Soup
Most of the ingredients for this Thai-inspired spiced soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Pork Chili Verde (Green Pork Chili)
This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.
Chef John's Bay Scallop Chowder
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Roasted Chicken Broth
Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.
Chef John's Minestrone Soup
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Hungarian Potato and Sausage Soup
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Chef John's Mulligatawny Soup
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Moroccan Harira Soup
Harira is Morocco's most popular soup. It is without a doubt one of the best soups you'll ever enjoy, and I am very happy to show you my take on this dish. Once you taste it you'll understand why the combination of pasta, lentils, and chickpeas is so hearty, so flavorful, and so satisfying. If you prefer a vegetarian harira soup, you can leave out the lamb.
Got No Beef Stew
Got no beef? That's ok, because I am going to show you how to make something that looks like beef stew, eats like beef stew, and kinda sorta tastes like beef stew without having to use any beef. And whether you're making this because beef is just too expensive, or you are trying to cut down on the amount of beef you eat, or you just enjoy bad grammar — no matter the reason, I really do think you're going to enjoy this! Serve with buttered bread.
Ham and Split Pea Soup Recipe — A Great Soup
This hearty split pea soup with ham has a slightly sweet, somewhat salty, and subtle smoky flavor. An ideal fall or winter soup — great for lunch or dinner.
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