Food

20 Soups, Stews, and Chowders

July 30, 2009

From gazpacho to gumbo, these soups, both hot and cold, are packed with lobster, young vegetables, and more.

See the RecipeJames Oseland

Gazpacho Andaluz — Though there are many versions of gazpacho, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening.Farideh Sadeghin

Lobster and Corn Chowder — Fresh sweet summer corn and lobster are on display in this creamy New England chowder, subtly spiced with cayenne and black pepper.Nicole Franzen

See the RecipeBen Fink

See the RecipeAndré Baranowski

See the RecipeSarah Karnasiewicz

See the RecipeTodd Coleman

This intense soup from the French Laundry seems to capture the very essence of fresh carrots. ** See the recipe for Chilled Carrot Soup with Fines Herbes Mousse »**Christopher Hirsheimer

Greens and Artichokes Stew — Fresh artichoke and shallots are the star-ingredients in this light but satisfying stew.André Baranowski

The recipe for this comforting dish is based on the artichoke soup served at Duarte's Tavern in Pescadero, California. See the recipe for Cream of Artichoke Soup »Sarah Karnasiewicz

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