What is your tastiest recipe for delicious soup?

this one

I just boil celery, carrots and onions (all cut up into small pieces) and chicken. Then toward the end I will add rice or pasta and a little salt. Boil for about an hour. Makes dinner for about a week.

Corn flour, eggs, shrimps, and there you go.

@Mimishu1995 I think there might be a few more steps there.

Homemade clam chowder:

1) Chop up 2–3 pieces of bacon into small cubes and sizzle them in a large saucepan. Remove the bacon bits and set them aside, leave the fat in the pan.
2) Chop a medium onion and fry it in the bacon fat until the onion is soft. Use medium-high.
3) Add about 1 and a half cups of potatoes, cut into one-inch cubes. Keep stirring everything around so nothing sticks to the bottom. If you want, add a cup of chopped carrots.
4) Add 2 cans of chopped cans, including the juice. Reduce heat to medium, now it’s time to start getting the broth right.
5) If you want, you can also sizzle some shrimp in a separate pan and throw them in. Add the bacon bits back in at this point.

The broth:

Keep simmering everything on medium. At this point you might want more liquid. I ended up using a whole nother bottle of clam juice and some chicken stock. There needs to be enough liquid to cover all the other ingredients. Season with a bay leaf, salt, and pepper as needed.

For the very last step, it’s time to add cream and thicken it. Turn the heat to medium-low. Take some heavy cream and flour and stir them together in a small cup. If you add flour by itself, there will be lumps. Pour in this and heavy cream as needed, cooking on medium-low heat, until the broth becomes thick and rich.

If you want to be REALLY fancy, add some nice sherry at the last minute. I added amontillado sherry, it made the broth taste like cheesy fondue sauce. Most recipes call for drier sherries, like manzanilla or amontillado. (Don’t use “dry cooking sherry,” blegh.)

You can also make chicken corn chowder using a lot of the same steps. For a large recipe, cut up 2–3 chicken breasts, sizzle them in a pan until they’re done, and set them aside.

Add some butter to the same pan, (medium-high), and saute one chopped onion and a chopped bell pepper. I like using a red or orange bell pepper, it makes the final soup look more attractive. Once that’s done, throw the chicken back in and add enough chicken stock to cover, then reduce heat to medium or med-low. Add about a cup of frozen corn, and a bay leaf and seasoning to taste. I bought smoked chipotle peppers at the store and crushed them up, and also added cayenne and chili peppers and a TINY little bit of lemongrass.

Make a roux out of heavy cream and flour and stir that in as needed. Add some more heavy cream if you want. This is totally optional, but at this point I added a bit of lime juice, because I wanted the soup to be rich and a bit tangy.

^^ 4) Add 2 cans of chopped cans, including the juice. You might want to rethink that step.

My best soups have always been non-reproducable because they were made up on the fly with whatever was on-hand. Leftover this, a bit of that and a can of whatever. Working on one of those even as we speak with leftover roast and carrots. The onions are all melted with the potatoes so I think I have some tater tots.

@gailcalled Hahahahaha. And the best thing is there’s no editing on fluther, so it’s saved for posterity. I meant clams. XD

I thought perhaps you were sharing your very secret ingredient.

Fish and Mussel Chowder

Ingredients
11/2 tb mixture of butter and olive oil
1–11/2 bacon rashers, diced
1 lge onions, diced
1 bay leaf
11/2 tb flour
2 potatoes, peeled and medium chopped
1–11/2 stalks celery, finely diced
½ tsp freshly ground pepper
21/2 cups water
2 cups milk
12 oz firm-fleshed fish, cubed
about 10–12 lightly steamed mussels
⅓ cup finely chopped parsley
¾ tsp salt
(extra butter and flour for thickening slightly, see note below)

Method
In a heavy-based saucepan, melt butter and oil over a medium heat. Add bacon, onion and bay leaf and cook until the onion is soft and transparent. Add flour and combine well, stirring for 2 to 3 minutes over a medium heat until the flour smells nutty. Add potatoes and celery and toss around in the saucepan until they are coated with the onion mixture. Add pepper and water, cover with a lid and bring to a simmer. Continue to simmer until the potatoes are just cooked and still retain their shape. Add milk and stir until just below boiling point. Add the fish, mussels and parsley. Stir frequently, making sure that the chowder does not boil. Check that fish is cooked, add salt to taste and serve immediately.

Once the chowder has finished cooking and prior to serving I make some beurre manie which is simply flour mixed into softened butter (approx 1tb of each), stirred into the soup and heated gently until it has become creamy and the raw flour taste eliminated, it is a worthwhile addition.

Homemade clam chowder (can chowder, @Haleth, haha!) is so easy to make, and so delicious.

Mine is this little concoction I invented, delicious.

Veggie broth ( several qts. depending on how much soup you want )
Diced lowfat Turkey polish sausage
Diced red, yellow and orange bell peppers
Diced yellow onion
diced yellow crookneck squash
diced red potatoes
chopped cabbage

about 1–½ – 2 cups each of the veggies ( I like lots of veggies and cabbage )

sea salt, pepper, italian seasonings and a zing of cracked red pepper, maybe a ½ teaspoon, a little goes a long way.
Toss everything into large soup pot or crock pot and let simmer for several hours. Serve with garlic bread or french bread and butter and your favorite cheese and olives.Mmmm good!