It is still pretty cold around here and it does not seem to be much better in the Midwest or East given that amount of snow they received over the last few days. This soup time!
Nothing hits the spot when it is cold like a good hearty soup. So, I have included recipes for three different soups along with some links where you can find quite a few more.
There is nothing I like more when it is cold outside. So, I hope you enjoy these.
Here are three award-winning soup recipes that have been recognized for their exceptional flavor and quality.
Contest-Winning New England Clam Chowder
This classic creamy chowder is rich with clams and potatoes, offering a taste of New England’s coastal comfort.
Ingredients:
- 2 cans (6-1/2 ounces each) minced clams
- 4 center-cut bacon stripsIn a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- 1 cup finely chopped onion
- 1 cup diced celery
- 2 cups diced potatoes
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
Instructions:
- Drain clams, reserving juice; set clams and juice aside separately.
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain.
- Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer.
- Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon, sprinkle over each serving.
This recipe is featured on Taste of Home’s collection of top soup recipes.
Wayne’s Award-Winning Maryland Crab Soup
This hearty soup combines the rich flavors of crabmeat with a medley of vegetables, seasoned to perfection.
Ingredients:
- 3 quarts water
- 2 tablespoons chicken bouillon granules
- 2 tablespoons beef bouillon granules
- 6 large hard-shell crabs, cleaned and halved
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 tablespoon sugar
- 1 teaspoon Tabasco sauce
- 2 bay leaves
- 2 cups diced carrots
- 2 cups diced celery
- 2 cups fresh or frozen corn kernels
- 2 cups cut green beans
- 2 cups lima beans
- 2 cups shredded cabbage
- 1 large onion, diced
- 2 cups cubed red potatoes, skins on
- 1 pound lump crabmeat, picked over for shells
Instructions:
- In a large stockpot, bring the water to a boil. Add the chicken and beef bouillon granules; stir until dissolved.
- Add the halved crabs to the pot; return to a boil. Skim any froth from the surface.
- Stir in the crushed tomatoes, Worcestershire sauce, Old Bay seasoning, sugar, Tabasco sauce, and bay leaves.
- Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion. Bring to a low boil and cook for 10 minutes.
- Add the potatoes and cook until tender.1
- Add the lump crabmeat and cook until heated through.
- Season with salt and pepper to taste.
This recipe is featured on Epicurious and is included in Paula Deen’s Kitchen Classics.
Best Ever Potato Soup
A rich and cheesy potato soup that’s both hearty and satisfying, perfect for a comforting meal.
Ingredients:
- 2 pounds potatoes, peeled and cubed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup shredded carrots
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cans (14-1/2 ounces each) chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
Instructions:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings and set bacon aside
- In a large saucepan, combine potatoes, onion, celery, carrots, salt, pepper, and chicken broth. Bring to a boil; reduce heat and simmer until vegetables are tender.
- In a separate saucepan, melt butter; stir in flour until smooth. Gradually add milk; bring to a boil, stirring constantly until thickened.
- Stir cheese into the milk mixture until melted. Add to the vegetable mixture; heat through.
Stir in cheese and bacon until melted. If desired, top with green onions and additional bacon.
This recipe is included in Taste of Home’s collection of award-winning soups.
Award-Winning Soup Recipes to Warm Your Winter
Here are some additional sources for great soups. Search to your hearts content!
50 Winter Dinner Recipes Guaranteed To Keep You Warm
12 Recipes So Warm Our Editors Make Them On Snow Days
