Traditionally, "chowder" is considered a catch-all word for a variety of seafood and vegetable soups, but several regions have their own spin on the classic dish, perhaps most famously known for featuring clams. In honor of National Clam Chowder Day (which happens to be tomorrow!), we thought we'd offer a rundown of the most popular chowders across the US, from classic New England clam chowder Read more

National Soup Month is still going strong and these soup-filled dumplings from coltkels are perfectly relevant, and sound incredible. I have an intense love for dumplings. You will rarely ever find a time when I am not craving them. My favorite dumpling place is in downtown Sydney so I couldn’t think of a better time to plan a visit for myself and my friend, who had never tried them. I Read more

Clear-broth soups are delicious in their own right, but sometimes we just want something a little heartier and more indulgent. Cream-based soups are pretty simple to put together, but you can incorporate different elements — grains, lighter dairy products, or cruciferous vegetables — and end up with a delightfully creamy soup that doesn't actually contain a pint of cream. Add a cup of Read more

It's still National Soup Month, and we're really thankful to hayleysf for posting this colorful, flavorful soup recipe. This soup is a one-pot meal that's healthy and great for leftovers. Pair with a salad for an easy weeknight meal. For the recipe, visit her blog. Then come back and upload your favorite soup recipes into our Savory Sights community group. Read more

Until I watched Anthony Bourdain order green borscht from a restaurant in Ukraine, I had only ever thought of the soup as bright purple and made of beets. Considering it's National Soup Month, I set off on a culinary mission to learn as much as I could (in a couple of hours) about borscht. Here's what I learned in a nutshell. Borscht originated from the trimmings of Winter vegetables, Read more

A good stock is the key ingredient which great soups are built upon. Whether you make your own stock at home or use store bought versions, the foundation of flavors provided by the stock is what keeps soups from being bland and uninteresting. Having stock on hand is really convenient if you're ever in a pinch for a quick meal. Grab the whatever leftover vegetables you have in your refrigerator, Read more

Did you know January is National Soup Month? It seems fitting as the weather is getting quite cold, and we find ourselves craving piping hot, savory soups of all kinds. A soup is characterized by meat and/or vegetables cooked together in stock, water, or some other kind of a liquid. There are hot soups, cold soups, and even dessert soups. Traditionally, there are two classifications of soup: Read more