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Home >> Soup, Stew & Chowder Recipes

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Best Soup, Stew, and Chowder Recipes

Soup is a savory liquid food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth.  Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of animal skin) about 5,000 years ago, so soups presumably were little-known before that time.

Soup, Stew, and Chowder Recipes from AlansKitchen.comRecipes Include:


Basic Brown Soup Stock

  1. 15-Minute Albondigas

  2. Alfredo Broccoli

  3. Alfredo Scallops in Herbed Bread Bowls

  4. Almond Chicken

  5. American Onion Soup

  6. Ancho Tortilla Soup

  7. Antelope Hills Peanut Soup

  8. Aunt June's Soup Beans

  9. Bacon & Baked Potato Soup

  10. Baked Bean Soup

  11. Beef Barley Soup

  12. Black Bean and Cilantro

  13. Charleston Harbor Oriental

  14. Chicken Gumbo

  15. Chicken Noodle Soup

  16. Chicken Tarragon

  17. Cold Avocado Soup

  18. Country Cheese Soup

  19. Cream of Crab Soup

  20. Cream of Cucumber

  21. Cream of Peanut Soup

  22. Cream of Peanut Soup 2

  23. Cream of Turkey

  24. Creamy Carrot Soup with Toasted Cumin and Coriander

  25. Creamy Pumpkin Soup

  26. Creamy Wild Rice and Turkey

  27. Creole Soup

  28. Crossword Puzzle Soup

  29. Easy Cheesy Vegetable Soup

  30. El Paso Taco Soup

  31. Fast and Fantastic Black Bean Soup

  32. Fire-Roasted Tomato Basil Soup

  33. Garden Vegetable Soup

  34. Giblet Stock I

  35. Grandma Mary's Bacon Potato Soup

  36. Goulash

  37. Hearty Sausage and Potato Soup

  38. Herbed Tomato Soup

  39. Hayes Black-Walnut Bisque

  40. Hot Dog, Mac & Cheese Soup

  41. Incredibly Creamy Potato Soup

  42. Italian Barley Soup

  43. La Paz Cream of Artichoke Soup

  44. Maryland Crab Soup

  45. Michigan Black Bean Soup

  46. Milwaukee Beer Soup

  47. Peanut

  48. Philadelphia Pepperpot Soup

  49. Popcorn

  50. Portuguese Bean Soup

  51. Potato Soup

  52. Pumpkin and Apple

  53. Old Fashioned Chicken Noodle

  54. Old Fashioned Vegetable

  55. Old Time Tomato

  56. Quick Italian Soup

  57. Sausage & Black Bean Soup

  58. Sausage and Cheese Soup

  59. Sausage, Tomato and Tortellini Soup

  60. Senate Bean

  61. San Francisco Style French Onion

  62. Spicy Pumpkin

  63. Southwest Chicken Corn Soup

  64. Southwestern Gazpacho

  65. Sun-Dried Tomato and Penne Soup

  66. Surfing Pineapple Gazpacho

  67. Sycamore Creek Gazpacho Soup

  68. Thai Style Sausage Soup

  69. Tuscan Pasta and Chickpea

  70. Tzvivvelle (Cream of Onion Soup)

  71. Virginia Pea Soup

  72. Wendy Kims Chicken

  73. White Bean and Spinach Soup

Chowder and Stews

  1. Acapulco Corn Chowder

  2. Beef Chowder

  3. Beef Stew with Cilantro

  4. Corn Chowder

  5. Green Chile Stew with Pork

  6. Curried Chicken Stew

  7. Irish Stew

  8. Maui Hamburger Stew

  9. Quick and Creamy Chicken Stew

  10. Quick and Easy Beef Stew

  11. Rocky Mountain Bean Chowder

  12. Schooner Sparerib Stew

  13. Southwest Beef Stew

  14. Southwestern Cilantro Beef Stew

  15. Vegetable Garbanzo Stew with Couscous

Over the centuries, the terms gruel and potage have become separated from broth and stock (and their refinement, consomme). The language may have shifted over time, but the modern definitions of soup and stew were established in the 18th century: soups usually are more liquid; stews are thicker, containing more solid ingredients. Stews are cooked in covered containers for longer periods of time, at a gentle boil with less water and at a lower heat.

Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consomme

Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisques are made from pureed shellfish thickened with cream; cream soups are thickened with bechamel sauce; and velout's are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain.

A stew is a common dish made of vegetables and meat cooked in some sort of broth or sauce.

The line between stew and soup is often a thin one, but in general a stew's ingredients are cut in larger pieces, it is thicker, more likely to be eaten as the main course than as a starter dish and often contains cuts of meat that need longer cooking to become tender.

Stewing has a long tradition in cookery. Popular recipes for regional stews, such as gumbo, bouillabaisse, Brunswick stew, and burgoo became common during the 19th century and have increased in popularity during the 20th century.

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