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    You are in: Home / Cookbooks / Soups, Stews, Chilis and Chowdas
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    195 recipes in

    Soups, Stews, Chilis and Chowdas

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    Quick corn and crab bisque. Wonderful on a cold night when your in a hurry! Easily doubled, leftovers freeze well.

    Recipe #285205

    This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

    Recipe #265858

    This is a great corn chowder my family enjoys.

    Recipe #262885

    41 Reviews |  By iewe

    This is a chowder that uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening. Relatively easy to double as well for extra large families or get togethers.

    Recipe #258279

    I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!

    Recipe #252031

    6 Reviews |  By BarbryT

    I think this is from Bon Appetit four or five years ago. Warm and comforting...and hearty. A meal in itself with some good bread.

    Recipe #236905

    This is a tomato soup with dumplings (with a surprise center). From Come and Get It a natural foods cookbook for kids.

    Recipe #235731

    4 Reviews |  By lazyme

    This is a really easy, quick, and tasty soup.

    Recipe #177734

    10 Reviews |  By KelBel

    The thing that makes Cincinnatians' recipes different from the way you and I would start cooking the chili is not only the spices, but also the method. They do not start by browning the meat, but by boiling it!

    Recipe #169019

    20 Reviews |  By KelBel

    From weightwatchers.com. Each 1 cup serving has 0 points. Perfect for a light meal or snack.

    Recipe #166836

    Adapted from the Veggie Table, this is a good vegetarian chili loaded with cashews!

    Recipe #162611

    This adaptation has long been one of my favorite recipes and i was quite surprised to realize I had not posted it until now. I like to serve this over brown rice, but white rice works just as well. The original comes from "Chicken Light," a cooking bible for those of us who live on the lighter side. The small amount of peanut butter in the sauce gives this dish the luxuriousness of a traditional peanut stew without all the calories. I have tried to freeze this once and did not have good results; just means one needs to eat it all up.

    Recipe #157869

    An adapted recipe from Weight Watchers. Silken tofu replaces cream or milk for a lower fat, lower calorie soup. Increase or decrease the spiciness factor by using more or less gingerroot and/or curry paste. Thanks DJ for the recipe! (And you know who you are!) ;)

    Recipe #150070

    1 Reviews |  By KelBel

    A smokey, creamy corn chowder with chicken and mushroom. I have used smoked turkey legs instead of the chicken.

    Recipe #148984

    7 Reviews |  By KelBel

    The creaminess of this soup comes from cashews pureed with vege broth. Not low in fat, but high protein and fiber.

    Recipe #148874

    6 Reviews |  By KelBel

    Simple and hearty soup. Serve with crusty bread.

    Recipe #142305

    From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

    Recipe #141000

    48 Reviews |  By LAURIE

    Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.

    Recipe #139902

    This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables. The amount and heat of the peppers you use can be varied to suit your palate.

    Recipe #139167

    This soup is hearty and extremely flavorful and one that I have made many times in the past and even served to my guests with rave reviews all around! --- I make this soup using all chicken broth but if you are using the canned chicken broth, it is best to use only 4 cans and the rest water, also I suggest not to add any salt into this soup until the end of cooking --- if desired you may puree the soup after cooking and then return it to the saucepan and if you should decide to do so heat the soup again in the saucepan then ladle hot soup into serving dishes, and for a nice presentation drizzle about 1 tablespoon whipping cream in the soup but do not mix in --- you will love this soup!

    Recipe #138702

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