When I went to culinary school, we spent a lot of time discussing soup. It started by mastering stock before moving on to producing consomme, brothy soups with simple additions, thick pureed soups and ...

As a young boy growing up in Mexico, Samuel Sanchez savored eating fish soup with family at his grandmother’s long dinner table. The soup was cooked by his uncles — a detail that stuck with Sanchez, ...

It’s nothing fancy, but the thick, creamy New England chowder ($9.99/bowl) at Wally’s, a quirky Des Moines restaurant, is just right, particularly when enjoyed in the over-the-top nautically themed ...

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...