17 Cozy Soup Recipes for Easy Comfort Food All Season Long

A good bowl of soup can turn simple ingredients into a satisfying meal with very little fuss. These cozy soup recipes bring together creamy vegetables, tender chicken, hearty beans, flavorful beef, and comforting herbs in a variety of easy-to-follow combinations. Some are ideal for a chilly evening, while lighter options work just as well for a casual lunch or year-round dinner. Each recipe uses familiar ingredients and straightforward cooking methods, making the collection practical for a home kitchen. From classic chicken noodle to creamy potato soup and hearty taco-inspired bowls, there’s plenty of variety to keep soup night interesting.

1. Classic Chicken Noodle Soup

Tender chicken, vegetables, noodles, and herbs simmer together in a savory broth for a familiar soup that works beautifully for a simple family dinner. The vegetables add sweetness and texture while the noodles make the bowl filling without making it overly heavy.

For the best texture, cook the noodles toward the end so they remain pleasantly tender instead of becoming overly soft. A little fresh parsley at the finish adds color and freshness, while extra cracked black pepper gives the broth more depth.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon black pepper
• 2 cups egg noodles
• 2 tablespoons chopped fresh parsley

How to Make

1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook for 5–6 minutes until beginning to soften.
2. Stir in garlic and cook for about 30 seconds.
3. Add chicken broth, thyme, dried parsley, and black pepper. Bring to a gentle boil.
4. Reduce the heat and simmer for 10 minutes.
5. Add shredded chicken and egg noodles. Simmer according to the noodle package directions, usually about 6–8 minutes.
6. Stir in fresh parsley and taste for seasoning before serving.

Tips

• Cut the vegetables into similar sizes so they cook evenly.
• If preparing ahead, cook the noodles separately and add them when reheating to prevent them from becoming too soft.
• Shredded leftover roasted chicken works well here.

2. Creamy Tomato Basil Soup

Creamy tomato soup is a comforting choice when you want something simple but flavorful. Tomatoes simmer with onion, garlic, herbs, and a touch of cream before being blended into a smooth, rich soup.

Serve it with toasted bread or a simple grilled cheese-style sandwich for a complete meal. For a smoother finish, blend carefully in batches rather than filling a blender container too high with hot liquid.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh basil

How to Make

1. Warm olive oil in a large pot over medium heat.
2. Add onion and cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Stir in crushed tomatoes, vegetable broth, dried basil, oregano, and black pepper.
5. Bring to a gentle simmer and cook uncovered for 20 minutes.
6. Blend until smooth using an immersion blender.
7. Stir in heavy cream and heat gently for another 2–3 minutes without boiling.
8. Finish with fresh basil and serve warm.

Tips

• An immersion blender makes this soup especially easy to puree.
• For a thicker soup, simmer uncovered for a few additional minutes.
• Add the cream gradually if you prefer a lighter consistency.

3. Hearty Lentil Vegetable Soup

Lentils make this vegetable soup substantial enough for a satisfying lunch or dinner. Carrots, celery, tomatoes, potatoes, and herbs create layers of texture while the lentils provide a hearty base.

This is also a useful make-ahead soup because the flavors become more developed after resting. Keep the simmer gentle so the lentils cook evenly without turning the vegetables mushy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 medium potato, peeled and diced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 cups chopped spinach
• 1 tablespoon lemon juice

How to Make

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 6–7 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in lentils, potato, tomatoes, broth, cumin, thyme, and black pepper.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cover partially and cook for 30–35 minutes, until the lentils and potatoes are tender.
7. Stir in spinach and cook for 2 minutes.
8. Add lemon juice just before serving.

Tips

• Rinse lentils before cooking to remove dust or debris.
• If the soup becomes too thick, add a little extra broth.
• The lemon juice helps brighten the earthy lentils and vegetables.

4. Cozy Beef and Barley Soup

Chunks of tender beef, pearl barley, carrots, celery, and onions create a filling soup with a rich, savory character. The barley absorbs some of the broth as it cooks, giving the soup a pleasantly thick texture.

Brown the beef first to build flavor in the pot. Once the broth and barley are added, a long gentle simmer allows the meat to become tender and the grains to cook through.

Ingredients

• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 8 cups beef broth
• 3/4 cup pearl barley
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 cup sliced mushrooms
• 2 tablespoons chopped parsley

How to Make

1. Heat olive oil in a large heavy pot over medium-high heat.
2. Brown the beef in batches for several minutes, turning to brown multiple sides. Transfer to a plate.
3. Add onion, carrots, and celery to the pot and cook for 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Return the beef to the pot and add broth, barley, thyme, black pepper, bay leaf, and mushrooms.
6. Bring to a boil, then reduce to low heat.
7. Cover and simmer for about 60–75 minutes, until the beef is tender and the barley is cooked.
8. Remove the bay leaf and stir in parsley before serving.

Tips

• Avoid crowding the beef while browning so it develops better color.
• Barley continues absorbing liquid as the soup sits, so add extra broth when reheating if needed.
• Cut the beef into evenly sized pieces for more consistent cooking.

5. Creamy Potato and Leek Soup

Potatoes and leeks create a naturally comforting combination with a silky texture and mellow onion flavor. A small amount of cream rounds out the soup without overwhelming the vegetables.

This soup is especially good with crusty bread and a sprinkle of fresh chives. Keep the simmer gentle and avoid overworking the potatoes when blending for a smooth but pleasant consistency.

Ingredients

• 2 tablespoons butter
• 3 large leeks, white and light-green parts sliced
• 2 cloves garlic, minced
• 1 1/2 pounds Yukon Gold potatoes, peeled and diced
• 5 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped chives

How to Make

1. Melt butter in a large pot over medium heat.
2. Add leeks and cook for 7–8 minutes until soft.
3. Stir in garlic and cook for 30 seconds.
4. Add potatoes, broth, thyme, and black pepper.
5. Bring to a simmer and cook for 20–25 minutes, until the potatoes are very tender.
6. Blend until mostly smooth.
7. Stir in cream and warm gently for 2–3 minutes.
8. Top with chives before serving.

Tips

• Wash sliced leeks thoroughly because soil can hide between their layers.
• Leave a few potato pieces unblended if you prefer more texture.
• Add a little broth when reheating to loosen the soup.

6. Chicken Tortilla Soup

This chicken tortilla soup combines shredded chicken, tomatoes, corn, black beans, and warm spices in a flavorful tomato-based broth. Crispy tortilla strips add a satisfying contrast to the tender ingredients.

Fresh avocado, cilantro, and lime can be added at the table for brightness. Keep the toppings separate if you’re storing leftovers so the tortilla strips stay crisp.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14.5 ounces) diced tomatoes
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 1 cup tortilla strips

How to Make

1. Heat olive oil in a large pot over medium heat.
2. Cook onion for 5 minutes until softened.
3. Add garlic, cumin, and chili powder and stir for 30 seconds.
4. Add tomatoes and chicken broth.
5. Simmer for 15 minutes.
6. Stir in shredded chicken, black beans, corn, and black pepper.
7. Cook for another 5–7 minutes.
8. Stir in lime juice and cilantro.
9. Serve with tortilla strips.

Tips

• Add tortilla strips immediately before eating.
• Fresh lime juice is best added at the end.
• Diced avocado makes a creamy contrast to the broth.

7. Butternut Squash Soup

Roasted butternut squash gives this soup a naturally sweet, deep flavor. Onion, garlic, thyme, and vegetable broth balance the squash before everything is blended into a smooth bowl.

Roasting the squash first adds more depth than simply simmering it. A small amount of cream can be stirred in at the end for extra richness, although the soup remains satisfying without it.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons roasted pumpkin seeds

How to Make

1. Heat the oven to 425°F.
2. Toss squash with 1 tablespoon olive oil and spread on a baking sheet.
3. Roast for 30–35 minutes, turning once, until tender and lightly browned.
4. Heat the remaining olive oil in a large pot.
5. Add onion and cook for 5 minutes, then add garlic and cook for 30 seconds.
6. Add roasted squash, broth, thyme, nutmeg, and black pepper.
7. Simmer for 10 minutes.
8. Blend until smooth and stir in cream.
9. Serve with a small sprinkle of pumpkin seeds.

Tips

• Roast the squash until the edges develop some color for deeper flavor.
• Use an immersion blender for easy cleanup.
• Don’t overload the soup with garnish; a few seeds provide enough contrast.

8. Hearty Beef Vegetable Soup

This classic beef vegetable soup is packed with tender beef, potatoes, carrots, green beans, tomatoes, and celery. It has the satisfying feel of a complete meal in one bowl.

The key is adding vegetables according to how long they need to cook. Start with the firm ingredients and add quicker-cooking vegetables later so everything reaches the right texture together.

Ingredients

• 1 pound beef stew meat, cut into small cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 medium potatoes, diced
• 5 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup green beans, cut into pieces
• 1/2 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper

How to Make

1. Heat olive oil in a large pot over medium-high heat.
2. Brown the beef in batches and transfer to a plate.
3. Add onion, carrots, and celery and cook for 5 minutes.
4. Return beef to the pot and add potatoes, broth, tomatoes, thyme, and pepper.
5. Bring to a simmer and cook for about 35 minutes.
6. Add green beans and continue cooking for 10 minutes.
7. Stir in peas and cook for another 3–4 minutes.
8. Check that the beef and potatoes are tender before serving.

Tips

• Cut potatoes slightly larger than carrots because they soften at a different rate.
• A gentle simmer keeps the beef tender.
• Add extra broth if the soup thickens during storage.

9. Creamy Mushroom Soup

Mushrooms, onion, garlic, and thyme create a savory base for this creamy soup. Sautéing the mushrooms until lightly browned before adding the broth brings out their deeper flavor.

Keep some mushroom slices intact rather than blending everything completely. The combination of smooth broth and tender mushroom pieces gives the bowl more texture.

Ingredients

• 2 tablespoons butter
• 1 pound cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped parsley

How to Make

1. Melt butter in a large pot over medium-high heat.
2. Add mushrooms and cook for 7–9 minutes until browned.
3. Remove about 1 cup of mushrooms and set aside.
4. Add onion to the pot and cook for 5 minutes.
5. Stir in garlic and thyme.
6. Add broth and black pepper. Simmer for 15 minutes.
7. Blend the soup until smooth.
8. Stir in cream and return the reserved mushrooms to the pot.
9. Warm gently and finish with parsley.

Tips

• Don’t overcrowd the mushrooms while browning.
• Reserve some mushrooms for a more interesting final texture.
• Avoid boiling after adding the cream.

10. Easy Vegetable Minestrone

Minestrone is an easy way to combine vegetables, beans, tomatoes, and pasta in one colorful soup. The combination makes it filling enough for dinner while still tasting fresh and vegetable-forward.

Use small pasta shapes that are easy to eat with the vegetables. Add the pasta near the end of cooking so it doesn’t become overly soft.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 5 cups vegetable broth
• 1 can (15 ounces) white beans, rinsed and drained
• 1 teaspoon Italian seasoning
• 1/2 cup small pasta
• 1 cup chopped spinach
• 1/2 teaspoon black pepper

How to Make

1. Heat olive oil in a large pot.
2. Add onion, carrots, and celery and cook for 6 minutes.
3. Add garlic and zucchini and cook for 2 minutes.
4. Add tomatoes, broth, beans, Italian seasoning, and black pepper.
5. Simmer for 12 minutes.
6. Add pasta and cook according to the package directions.
7. Stir in spinach during the final 2 minutes.
8. Serve once the pasta is tender.

Tips

• Keep the pasta slightly firm because it will continue cooking in the hot soup.
• Add extra broth when reheating leftovers.
• Small shells, ditalini, or elbow pasta work well.

11. White Chicken Chili

White chicken chili brings together tender chicken, white beans, corn, mild green chiles, and warm spices in a creamy, hearty broth. It has a comforting texture without relying on a tomato-heavy base.

For a thicker bowl, mash a small portion of the beans before adding them. Top with fresh cilantro, avocado, or a squeeze of lime just before serving.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups chicken broth
• 3 cups cooked shredded chicken
• 2 cans (15 ounces each) white beans, rinsed and drained
• 1 cup corn
• 1 can (4 ounces) mild diced green chiles
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

How to Make

1. Heat olive oil in a large pot over medium heat.
2. Cook onion for 5 minutes until soft.
3. Add garlic, cumin, and oregano and cook for 30 seconds.
4. Add broth, chicken, beans, corn, green chiles, and black pepper.
5. Simmer for 15 minutes.
6. Mash a small portion of the beans against the side of the pot to naturally thicken the broth.
7. Stir in heavy cream and heat gently for 3 minutes.
8. Add lime juice and cilantro before serving.

Tips

• Mash only some beans so the soup keeps its chunky texture.
• Add the cream over low heat rather than boiling it.
• Serve toppings separately so everyone can customize their bowl.

12. Carrot Ginger Soup

Fresh carrots and ginger create a bright, naturally sweet soup with a gentle warming flavor. Onion and vegetable broth provide the savory foundation, while a small amount of cream gives the finished soup a smooth texture.

This soup works well as a light lunch or starter. A sprinkle of fresh herbs or a few toasted seeds can add texture without overwhelming the delicate carrot flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon freshly grated ginger
• 1 1/2 pounds carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley

How to Make

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook for 5 minutes.
3. Stir in ginger and cumin and cook for 30 seconds.
4. Add carrots, broth, and black pepper.
5. Bring to a simmer and cook for 20–25 minutes until the carrots are very tender.
6. Blend until smooth.
7. Stir in cream and warm gently for 2 minutes.
8. Finish with parsley.

Tips

• Fresh ginger gives the soup a brighter flavor than dried ginger.
• Blend thoroughly for a silky texture.
• Taste before adding more ginger because its intensity increases as the soup sits.

13. Split Pea and Beef Soup

Split peas and tender beef make this a particularly hearty cold-weather soup. Carrots, celery, onion, and thyme provide a familiar savory base while the split peas naturally thicken the broth as they cook.

The soup becomes thicker after cooling, so don’t worry if it seems slightly loose while hot. Add extra broth when reheating to bring it back to a spoonable consistency.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean beef stew meat, cut into small cubes
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 1/2 cups dried green split peas, rinsed
• 7 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 bay leaf

How to Make

1. Heat olive oil in a large pot over medium-high heat.
2. Brown beef pieces in batches and transfer them to a plate.
3. Add onion, carrots, and celery and cook for 5 minutes.
4. Stir in garlic and cook for 30 seconds.
5. Add split peas, broth, thyme, black pepper, bay leaf, and browned beef.
6. Bring to a boil, then reduce to a gentle simmer.
7. Cover partially and cook for about 60 minutes, stirring occasionally, until the peas are soft and the beef is tender.
8. Remove the bay leaf and serve.

Tips

• Rinse split peas before cooking.
• Stir occasionally because split peas can settle on the bottom.
• Add broth as needed if the soup becomes too thick.

14. Broccoli Cheddar Soup

Broccoli cheddar soup combines tender broccoli with a creamy vegetable base and sharp cheddar cheese. The result is rich enough to feel comforting while still keeping broccoli at the center of the bowl.

For the best texture, leave some broccoli pieces whole instead of blending everything completely. Add the cheese over low heat so it melts smoothly without becoming grainy.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese

How to Make

1. Melt butter in a large pot over medium heat.
2. Add onion, carrots, and celery and cook for 6 minutes.
3. Add garlic and cook for 30 seconds.
4. Sprinkle flour over the vegetables and stir for 1 minute.
5. Slowly whisk in broth, followed by milk.
6. Add broccoli and black pepper.
7. Simmer gently for 15–20 minutes until the broccoli is tender.
8. Reduce heat to low and gradually stir in cheddar until melted.
9. Serve immediately.

Tips

• Shred cheese from a block for smoother melting.
• Don’t boil the soup after adding the cheese.
• For a thicker soup, simmer slightly longer before adding the cheddar.

15. Lemon Chicken Rice Soup

Lemon chicken rice soup offers a lighter take on classic comfort food. Tender chicken, rice, carrots, celery, and fresh lemon create a savory broth with a bright finish.

Add the lemon gradually and taste as you go because the amount needed depends on how tart the lemons are. Fresh parsley or dill can add another layer of freshness at the table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 3/4 cup long-grain white rice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped parsley

How to Make

1. Heat olive oil in a large pot.
2. Cook onion, carrots, and celery for 6 minutes.
3. Add garlic and cook for 30 seconds.
4. Add broth, rice, thyme, and black pepper.
5. Bring to a simmer and cook for about 15 minutes.
6. Add shredded chicken and continue cooking until the rice is tender.
7. Stir in lemon juice and parsley.
8. Taste and adjust the seasoning before serving.

Tips

• Add lemon juice at the end to preserve its fresh flavor.
• Rinse the rice first if you prefer a clearer broth.
• Add extra broth when reheating because rice absorbs liquid.

16. Black Bean Taco Soup

Black bean taco soup turns familiar taco flavors into a warm, spoonable meal. Black beans, corn, tomatoes, peppers, and spices create a hearty base, while fresh toppings add cool contrast.

It is easy to customize with avocado, cilantro, lime, or a small amount of shredded cheese. Keep toppings separate when preparing the soup ahead of time.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup corn
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro

How to Make

1. Heat olive oil in a large pot over medium heat.
2. Add onion and bell pepper and cook for 6 minutes.
3. Add garlic, cumin, and chili powder and stir for 30 seconds.
4. Add black beans, tomatoes, broth, corn, and black pepper.
5. Bring to a simmer and cook for 20 minutes.
6. Mash a small portion of the beans if you want a thicker consistency.
7. Stir in lime juice and cilantro before serving.

Tips

• Mash some beans directly in the pot for natural thickness.
• Add avocado just before serving so it stays fresh.
• Tortilla strips provide crunch without changing the soup itself.

17. Creamy Corn Chowder

Sweet corn, potatoes, onion, and creamy broth make this corn chowder especially comforting. The potatoes add substance while the corn brings natural sweetness and texture.

For a balanced texture, blend only a small portion of the soup and leave plenty of corn and potato pieces intact. Fresh parsley or chives provide a simple finishing touch.

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 medium Yukon Gold potatoes, peeled and diced
• 4 cups fresh or frozen corn
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons chopped parsley

How to Make

1. Melt butter in a large pot over medium heat.
2. Add onion and celery and cook for 5–6 minutes.
3. Add potatoes, corn, broth, thyme, and black pepper.
4. Bring to a simmer and cook for 18–20 minutes until the potatoes are tender.
5. Blend about one-quarter of the soup and return it to the pot.
6. Stir in milk and cream.
7. Heat gently for 3–4 minutes without boiling.
8. Finish with parsley and serve warm.

Tips

• Blending only part of the chowder keeps the finished bowl chunky.
• Frozen corn works well when fresh corn isn’t available.
• Don’t boil after adding milk and cream.
• Add a splash of broth when reheating leftovers.