8 Soup & Chowder Recipes We Love

Here at From Away Worldwide Headquarters, we’ve been a little reluctant to turn on the heat for the Winter. Once you fire that thirsty bastard of a furnace up, he never stops draining your wallet until the middle of April. If you’re like us, that means you’re spending your nights huddled in front of a space heater with two hoodies on, warming your shaking hands with hearty cups of steamy soup and pouring piping hot chowder into your pajama bottoms. Here are some of our favorites:

1. Beef Stew with Chipotle, Bleu Cheese, and Green Onions
An unusual recipe for beef stew which combines all the best things in life: beef, smoky chipotle chile, and bleu cheese.

2. Lasagna Soup
This soup isn’t for who don’t love, and I mean really, really love, cheese. It’s exactly the kind of family-friendly fusion, where you take two favorite dishes and drive them at each other at full speed, and then serve the head-on collision, that made Rachael Ray and her gigantic oval ceramic casserole dishes a household name. It’s the kind of soup that made Jillian start writing a set of vow renewals. It’s not just a soup: it’s like eating a piping hot bowl of liquid pizza.

Faux Pho

3. Faux Pho
With its strong cinnamon and ginger flavors lending complexity to the beef broth, and the ability to add as much spicy heat from the raw serrano peppers as you’d like, this soup makes for an excellent Winter warmer, when you just can’t face another bowl of corn chowder from the freezer.

4. Lobster Bisque
We withheld cocktails until my mom agreed to translate the family Lobster Bisque recipe from her brain to the printed word. Finally, we’re able to recreate this family favorite whenever we’d like.

5. Haddock Chowder
In this Maine classic, flaky haddock combines with cream into a hearty Wintertime soup that’ll keep you warm for days.

6. Hungarian Mushroom Soup
Inspired by the soup at Clayton’s Cafe in Yarmouth, this creamy, hearty, textured soup is finished with sour cream, salt, and acid . Serve it with an herb salad, crusty, buttered bread and crisp white wine.

Brown Ale and Cheddar Soup

7. Brown Ale and Cheddar Soup
This is a bowl of rich hot cheese. It’s liquefied Welsh Rarebit. It’s a lightly-spicy, soul-warming coppa d’oro. It’s excessive and gross and hedonistic and awful and everything-that’s-wrong-with-this-country and wonderful and delicious and heavenly and I’m eating another bowl even as I type this.

8. French Onion Soup
This homemade version is a thousand times better than the dishwater batches so often served in casual restaurants. The only drawback in crafting your own bowl of decadence, is knowing exactly how much melted cheese is going in. I dare you not to let it phase you, heap it on and bask in the fat and nostalgia and happiness of a simple supper.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

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