Sweat onions, leeks, and celery in butter till translucent. Add flour. Add chicken stock and cream. Add corn. Bring to a simmer and add potatoes. When Potatoes are cooked remove 1/3 of soup and puree.

In a large heavy saucepan, heat the veg oil until shimmering and add onion; cook over medium heat until softened and translucent but not browned, about 5 minutes. Break bay leaf in half and add to pan ...

There is only one hot soup (gazpacho, you’re safe) I’ll eat in the summertime, and that’s corn chowder. Growing up, I was totally in love with a specific corn and crab chowder from a small ...

If you plan on freezing this soup, it's best to do so before adding the fresh crab. When ready to serve, heat through in a pot on the stove. Warm the crab garnish according to the instructions below ...

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs ...

A boat and a crab pot are absolutely essential equipment for many of us living or summering near Puget Sound. And, while this can’t exactly be called a real blue-ribbon crab year, there are still nice ...