Jenna Holst

This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers.Preparation time: 10 to 15 minutesCooking time: 50 to 60 minutesYield: 4 to 6 servingsIngredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.

Beef, vegetable, and barley soup is comforting on a blustery day. This healthy soup has protein from beef, and fiber from the barley and vegetables. Add more broth if the soup (or any leftovers) becomes too thick.Preparation time: 15 to 20 minutesCooking time: 1 1/2 to 1 3/4 hoursYield: 12 servings 1 28-ounce can whole plum tomatoes with juice 1 pound beef chuck, shin, or bottom round, or 1 1/2 to 2 pounds short ribs 1 medium to large onion 2 medium carrots 2 celery stalks 1 head Savoy or green cabbage 8 to 10 cups beef broth or water 1 10-ounce package frozen corn kernels 1 10-ounce package frozen lima beans 1/3 cup pearl barley 1 bay leaf 1 10-ounce package frozen string beans Salt to taste, about 1/2 to 1 teaspoon Freshly ground black pepper to taste Place the can of tomatoes and juice in a large pot.

Straight from Cajun country to your table, this chicken and sausage gumbo is fantastic. When preparing chicken and sausage gumbo, you may find making the roux a little tricky — just be sure not to burn it!Preparation time: 20 minutesCooking time: 2 to 2 1/2 hoursYield: 6 to 8 servings 1 medium onion 1 celery stalk 1 small to medium green bell pepper 5 scallions 6 cups chicken broth 1 pound boneless, skinless chicken breasts or thighs 1/4 to 1/3 pound andouille or chorizo sausage Fresh thyme leaves, or 1/4 teaspoon dried thyme 1/3 cup vegetable oil 1/3 cup all-purpose flour 1 to 1 1/2 teaspoons cayenne or to taste 1/2 teaspoon ground black pepper 1/4 teaspoon ground white pepper Salt to taste, about 1/2 to 3/4 teaspoon Fresh parsley 1 tablespoon gumbo filé powder (optional) Chop the onion, celery, and bell pepper.

Not at all like its gloppy canned cream of mushroom counterpart, this cream of mushroom soup is light and velvety-textured, and it has plenty of mushroom flavor.Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutesYield: 4 servings 1 medium onion 1/2 pound white or cremini mushrooms 2 tablespoons olive oil 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 1/2 cups mushroom, chicken, or beef broth 2 tablespoons dry sherry (optional) 1/3 to 1/2 cup half-and-half, cream, or milk Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Fresh chives or parsley (optional) Chop the onion and mushrooms.

New England clam chowder, the most famous of all chowders, originally comes from the Massachusetts coast. This New England clam chowder recipe includes instructions for both fresh and canned clams because folks who live inland don't always have access to fresh. Serve with crackers or oyster crackers. Credit: Corbis-Digital Stock Preparation time: 15 minutes (or 25 if using fresh clams)Cooking time: 45 to 55 minutesYield: 8 servings 2 to 3 strips bacon 1 medium onion 2 medium potatoes Fresh thyme leaves, or 1/4 teaspoon dried thyme 2 cups milk 1 cup clam or fish broth, or 1/2 cup clam juice and 1/2 cup water, or 1 cup reserved canned clam liquid and water 1 bay leaf 1/2 to 1 cup cream Two 6 1/2-ounce cans clams, or about 3 to 4 dozen fresh clams Salt to taste, about 1/2 teaspoon 1/2 teaspoon freshly ground black pepper Fresh parsley Dice the bacon.

Peanuts are the basis for this velvety soup that graced Colonial tables from Georgia to Virginia. Versions of this spicy peanut soup can also be found throughout West Africa. For a tasty twist, use canned, unsweetened coconut milk instead of the half-and-half.Preparation time: 10 minutes Cooking time: 25 minutesYield: 6 servings 6 scallions 1 medium celery stalk 1/2-inch piece fresh ginger 2 tablespoons vegetable oil 1 1/2 tablespoons all-purpose flour 4 cups chicken broth 1 cup smooth, natural peanut butter 1/2 cup half-and-half or unsweetened coconut milk 1/2 to 3/4 teaspoon cayenne pepper Salt to taste, about 1/2 teaspoon Chopped dry roasted peanuts for garnish Chop the white parts of the scallions only.

After a long winter, this especially fresh-tasting vegetable rice soup puts you in the mood for spring. In this recipe for spring vegetable rice soup, you don’t have to use all the vegetables listed in the ingredients, and you can add in any that you want. Be creative!Preparation time: 15 minutes Cooking time: 35 to 40 minutesYield: 8 servings 6 scallions 3 to 4 mushrooms 1 small carrot 1 small celery stalk 1 plump clove garlic 2 tablespoons olive oil 6 cups chicken or vegetable broth 1/3 cup white rice 1 medium tomato 1 small yellow squash 1 small zucchini 1/2 medium red or yellow bell pepper 1/4 pound asparagus, or 1/2 cup fresh green beans Fresh parsley Fresh basil, dill, or chives Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Cut off the green portions of the scallions and retain only the white parts.

Vichyssoise is a rich potato soup that is served chilled. Some restaurants serve vichyssoise in a bowl set over another bowl of crushed ice. Although you don’t have to be so elaborate, always serve your well-chilled vichyssoise with a garnish of chopped chives.Preparation time: 10 minutes, plus 2 to 3 hours chillingCooking time: 50 to 60 minutesYield: 6 servings 4 medium leeks 1 small onion 2 tablespoons butter 3 cups chicken broth 1 1/2 pounds potatoes (about 3 medium) Salt to taste, about 1/2 to 3/4 teaspoon 1/8 teaspoon white pepper 1 1/4 to 1 1/2 cups cream or half-and-half Chopped chives Thinly slice the white part only of the leeks.

This spicy pumpkin and corn chowder is one terrific soup! The pumpkin puree in this corn chowder puts a new spin on an old classic. Preparation time: 10 to 15 minutes Cooking time: 35 to 45 minutes Yield: 8 servings 6 scallions 2 plump cloves garlic 1-inch piece fresh ginger 1 tablespoon butter or margarine 2 cups chicken broth 2 cups canned pureed pumpkin or pureed cooked butternut squash 1/4 to 1/2 teaspoon cayenne or to taste 2 cups frozen corn kernels 1/2 cup cream, half-and-half, or milk 1 lemon Salt to taste, about 1/2 to 1 teaspoon Homemade bacon bits (optional) Remove the scallions’ green portions.