Soup and Stew Recipes

Name: Irish lamb stew recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: Irish
Ingredients: 1 lb. lamb meat for stew, cut into 1 inch pieces (shoulder or leg of lamb); 1 tbsp. canola oil; 2 tbsp. butter; 3 tbsp. all purpose flour; 1 large onion, diced; 3 large carrots, cut into 1 inch pieces; 1 lb. baby potatoes, halved or quartered; 1/2 cup frozen peas; 3 sprigs thyme; 2 bay leaves; 4 cups stock - chicken, beef or a combination; 1 cup white wine, red wine or Guinness, optional; fresh parsley, chopped, for garnish; salt and pepper to taste

Irish lamb stew recipe

March 1, 2022

Home » Soup and Stew Recipes

This easy Irish lamb stew recipe is a comforting, hearty dinner that is perfect for St. Patrick’s Day, or any winter evening. Full of vegetables and tender chunks of lamb, this is a cozy meal that is packed with flavor. Serve this stew with a loaf of Irish soda bread to soak up every last bit.

Irish lamb stew recipe with vegetables in white bowls.

This lamb stew is even better the next day, so make a big batch and enjoy the leftovers.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Irish lamb stew

It’s the perfect time of the year to make this delicious Irish stew with lamb. We often make this on St. Patrick’s Day instead of the traditional corned beef dinner, because there are only two of us and this is more manageable.

If lamb isn’t available to you, or you prefer beef, you can certainly make the swap and carry on with the recipe.

Ingredients

This easy Irish lamb stew is made with ingredients that you likely already have in your kitchen, which is why I love recipes like this.

Irish butter (obviously)
Chicken or beef stock – homemade or store-bought
Frozen peas
Flour
Carrots
Thyme
Bay leaves
Lamb meat for stew – can be shoulder, leg of lamb or chops. Use what is available to you.
Onions
Potatoes
Alcohol (not pictured) – Options include red wine, white wine and Guinness, of course.

How to make lamb stew

First, you’ll want to heat a bit of oil in a Dutch oven, or a heavy-bottomed pot. Season the lamb meat with salt and pepper and sear it on all sides.

Then, add the butter and flour to make a roux.

Photo instructions how to make lamb stew.

Next, add in the vegetables and stir to coat with the roux and let them cook for a few minutes to soften slightly. Finally, add the stock and the remaining ingredients.

Vegetables and lamb simmering in stockpot for stew.

Add the browned lamb back into the pot, give it a stir and cover. Let it simmer for about an hour, until the vegetables and lamb are tender.

More lamb recipes we love: Grilled lamb loin chops // Middle Eastern lamb burgers // lamb meatballs // Garlic and rosemary lamb chops

Lamb stew recipe FAQ’s

Can I make this Irish lamb stew recipe in a crockpot?

Yes. Sear the lamb in a pan, then make a roux. Dump everything into the slow cooker and cook on low for 7 hours.

How can I make this in an Instant Pot?

Turn the Instant Pot to “sauté” function. Add the oil and brown the lamb. Remove the lamb and set aside. Add the butter and flour to make a roux. Add all of the remaining ingredients to the pot, along with the browned lamb. Put the lid on, seal and set the manual timer for 30 minutes. Release for 15 minutes.

Can I freeze this lamb stew?

If you want to make a batch to freeze, I would omit the potatoes. They have a tendency to become grainy when thawed. Make the stew without them and add them in when you warm up the stew before serving.

Irish lamb stew in white bowl on top of a wooden board with a grayish blue napkin.

Recipe variations

You have a few options for changing up this stew. First, you can use chicken stock, beef stock or a combination. I used half chicken and half beef, because it’s what I had opened in the fridge.

For the alcohol, you can use white or red wine, or Guinness stout.

Each of these will give your stew a different layer of flavor. They vary quite a bit in their taste and thus, your stew will as well. It adds depth to the stew, but keep in kind that you will taste the alcohol, so choose something that you like.

My recommendations for pairings would be: chicken stock + white wine, red wine + beef stock (or a combo), which is what I did or Guinness + beef stock.

What can I serve with this stew?

A loaf of soda bread is a must, but here are two terrific sweets to serve after the meal.

If you love this recipe, please give it 5 stars!

I hope you love this Irish lamb stew recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 cups (2.5 quarts)

Irish lamb stew recipe

This easy Irish lamb stew recipe is perfect for St. Patrick's Day. Full of vegetables and tender lamb, this cozy meal is packed with flavor.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

1 lb. lamb meat for stew, cut into 1 inch pieces (shoulder or leg of lamb)
1 tbsp. canola oil
2 tbsp. butter
3 tbsp. all purpose flour
1 large onion, diced
3 large carrots, cut into 1 inch pieces
1 lb. baby potatoes, halved or quartered
1/2 cup frozen peas
3 sprigs thyme
2 bay leaves
4 cups stock - chicken, beef or a combination
1 cup white wine, red wine or Guinness, optional
fresh parsley, chopped, for garnish
salt and pepper to taste

Instructions

Season lamb with salt and pepper. Set aside.
In a large Dutch oven, heat canola oil over medium-high heat.
Sear lamb on all sides, until deep brown, Remove from pot and set aside.
Add butter and flour to pot and stir to combine until you have a paste (roux). Cook for 2 - 3 minutes, (then deglaze with wine or stout, if using) and add onion and carrots.
Season with salt and pepper and stir to coat vegetables with roux (butter and flour mixture). Cook for 6 - 8 minutes, until onions begin to soften.
Add potatoes, peas, thyme, bay leaves, and stock to the Dutch oven. Return lamb and it's juices to the pot. Stir to combine and cover.
Reduce heat to low and gently simmer for one hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks. (DO NOT BOIL - keep an eye on your pot, adjust the lid slightly if it begins to boil, or reduce heat).
Remove from heat, garnish with fresh chopped parsley and serve.

20 easy soup recipes for dinner

November 15, 2021

Home » Soup and Stew Recipes

If you are a soup lover, this list of 20 easy soup recipes for dinner is for you. Homemade soup is my dinner go to. When I can’t figure out what I want to eat, I know that I can have a pot of soup made in about 30 minutes. One of our all time favorites is this easy lentil soup recipe.

For me, food in bowls is pure comfort. There is something about holding a warm bowl of food, inhaling it’s goodness and leaning over it to dig in. And a good bowl of soup is like a hug for your insides.

Whether you are looking for vegetarian soup recipes, chicken soups, or hearty soup recipes for dinner, you will find them here.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Making soup for dinner

Having a well stocked pantry makes it really easy to whip up a pot of soup. If you have some staples on hand, you can make a batch of homemade soup in no time.

I always keep dried pasta, lentils, split peas, dried beans of nearly every variety known to mankind, good vegetable or chicken stock, canned tomatoes and tomato paste in the pantry. Having these staples means I can make this Instant Pot black bean soup anytime I’m craving it.

Keep staples like carrots, celery, onions and garlic in the refrigerator and you’re set. With those ingredients, you can make almost any of these soup recipes for dinner in about half an hour.

easy soup recipe for dinner - bowl of soup with pot in background

If you’re looking for fancy soup recipes, or soup recipes for a dinner party, you can find those here too! I like a puréed soup like this hearty winter vegetable soup for serving to dinner guests. It is easy, but looks fancy and like it took you the better part of the afternoon to make (but it didn’t).

Soup ideas for dinner

Making soup from scratch isn’t as difficult as it might seem. It is actually really easy, once you get a few basics under your belt.

To make it easier, grab this tips for making soup like a pro cheat sheet.

Easy soup recipes are exactly what the name suggests – they are soups that do not require hours of time, nor do they require advanced skills. Soup is something that any level of cook can make successfully.

Easy soup recipes

To make soup at home, you’ll need a few things. Below is a list of basics that you’ll need to make and store your batches of soup. You likely have most of this already, but if you are new to cooking from scratch or you need to stock your kitchen, these will get you started.

A large, heavy-bottomed pot – This is the one I own. I use it for everything. It is a bit spendy, but well worth it. I promise.
Large soup pot – This one is easier on the wallet – I also own this one, because my wallet is not fat.
Soup ladle – this one is great for portioning
A wooden spoon for stirring – safe for non-stick pots
Chef’s knife for chopping vegetables
Containers for storing soup

If you love these recipes, please give them 5 stars!

I hope you love these soup recipes for dinner as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Easy soup recipes for dinner

Delicious, easy soup recipes for dinner that the whole family will love.

Easy Lentil Soup Recipe

An easy lentil soup recipe that is full of vegetables and so delicious.

Beef Barley Soup

A rich and heart beef barley soup packed with vegetables. A complete and comforting meal in a bowl.

Autumn Minestrone Soup

A hearty fall minestrone soup made with butternut squash, kale, white beans and farro in a traditional tomato broth.

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

Instant Pot Split Pea Soup with Ham

Instant Pot Split Pea Soup with Ham is a classic version of this hearty soup on fast forward. All the flavors of classic split pea soup with a fraction of the cooking time, thanks to the Instant Pot.

Langostino Chowder Recipe

Rich and creamy chowder made with delicate langostino tails and baby red potatoes.

Classic Chicken Noodle Soup

Chicken noodle soup is a classic and almost everyone's favorite! This recipe has LOTS of noodles.

Winter Vegetable Soup

Healthy winter vegetable soup. Perfect comfort food for chilly weather, yet elegant enough for a special occasion.

Crab and corn chowder recipe

Hearty crab and corn chowder is a filling one pot meal that gets its sweetness from fresh corn and crab meat.

Crockpot Chicken Vegetable Soup

Delicious and hearty crockpot chicken vegetable soup is a comforting, easy weeknight dinner.

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

Wedding Soup with Turkey Meatballs

Italian Wedding Soup made with tender, turkey meatballs.

Potato Corn Chowder with Bacon & Leeks

Thick and comforting potato corn chowder with crispy bacon is a perfect cool weather supper.

Slow Cooker Lentil Soup with Ham

Thick and hearty slow cooker lentil soup full of vegetables and smoky ham.

Minestrone Soup from Scratch

Classic minestrone soup is full of fresh vegetables, hearty white beans and pasta, making it a delicious and nutritious soup for dinner.

Langostino bisque recipe

Creamy langostino bisque streamlined for a delicious weeknight dinner.

Tortilla Soup Recipe

Tortilla soup with chicken is a delicious and filling soup that is easy enough for weeknight dinner.

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

Italian Slow Cooker Cranberry Bean Soup with Greens

Photo Credit: healthyslowcooking.com

A delicious slow cooker vegan soup.

Vegan Winter Vegetable Soup

This hearty, vegan winter vegetable soup is loaded with root vegetables. The golden, turmeric broth turns this soup the color of sunshine.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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How to make Hubbard squash bisque

November 8, 2021

Home » Soup and Stew Recipes

Roasted Hubbard squash bisque is a velvety smooth, puréed vegetarian soup that is super easy to make. Plus, it is gluten-free and easily made vegan with one simple swap. This Hubbard squash recipe is the perfect cold-weather supper.

Hubbard squash bisque with swirls of cream in white bowl.

This squash soup is also great for making ahead and meal-prepping. It is delicious, nutrient-dense lunch for the work week. For a seafood spin, try this langostino bisque.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Hubbard squash soup

Squash bisque or soup is perfect for this time of the year when the weather starts to cool down and we want to cuddle up on the couch with something cozy to eat.

Thick and hearty, this Hubbard squash bisque ticks all the boxes: it’s delicious and filling, it’s good for me and it’s perfect for making ahead.

Squash soup in a white bowl with roasted pepitas.

It’s also a staple on many holiday tables, including ours. Because this squash soup is velvety smooth, I find myself sipping it from a mug while I’m working at my desk for a quick and easy lunch.

Bisque ingredients

The ingredients for Hubbard squash bisque are common items found in most kitchens. I’ve kept the ingredients for this squash bisque soup fairly simple and straightforward to allow the squash flavor to shine.

If you’ve had butternut squash bisque, it will taste very similar. Hubbard is a bit earthier in flavor than butternut, so it will really taste of squash, in the best possible way.

How to make squash bisque

Making bisque is a snap, really. It’s one of those dishes that most people only order at a restaurant because the assumption is that it is difficult to make. I’m here to tell you that is completely false. It seriously could not be easier.

The first step is to cook Hubbard squash for the soup. The easiest way is to split it in half, remove the seeds and roast in a hot oven. Roasting the squash is not only the easiest method, it also delivers the best flavor.

The edges of the Hubbard squash will caramelize in the oven, giving your bisque an amazing flavor. Then sauté some onions and garlic in olive oil or butter until they are softened.

Add the roasted Hubbard squash, sautéed onions and garlic, and roasted carrot to a blender.

The blender I own is a Vitamix. It isn’t inexpensive, but it is the industry standard in professional kitchens. It can handle anything you throw at it and this blender lasts forever. It also allows you to manually control the speed of the blades – that’s a game-changer.

Pour in the chicken stock and blend it all up until it is completely smooth. In a standard blender, this will take a few minutes. A powerful immersion blender will work (the one I own and recommend is the Breville BSB510XL), but it will be difficult to get it as velvety smooth as a regular blender with a pitcher.

Pouring stock into blender of ingredients.

After a few minutes in the blender, this is what your Hubbard squash bisque will look like – completely smooth, thick and absolutely gorgeous.

Squash bisque FAQ’s

Can I freeze this Hubbard squash bisque?

Yes! It freezes beautifully. You’ll want to freeze it BEFORE you add the cream, though. Dairy tends to get grainy after it has been frozen, so I’d leave that out until you’re ready to reheat and eat.

How can I make this squash soup vegan?

Swap full fat coconut milk for the heavy cream and voila – it’s vegan. You could also use any type of non-dairy milk that you like, but it will not be quite as thick.

What’s the difference between bisque and soup?

A bisque is traditionally made with cream and it is smooth and generally fairly thick. A soup can be anything from a brothy affair – like a chicken noodle to something thicker like a potato soup.

How to swirl cream on soup

If you’ve ever tried to make pretty swirls on top of soup with cream only to have it feather and run all over the place – keep reading.

There are a few tricks to this and I’m going to tell you EXACTLY how we do this in restaurants, so you can replicate it at home.

First, you need heavy cream that is very cold. I usually put mine in the freezer for about 15 minutes to get it super cold.

Next, you’ll need a squeeze bottle. They come in handy for so many things, not just swirling cream on a bowl of soup!

Pour the ice cold cream into the bottle, screw the top on and cover it with your finger while you shake vigorously for about 20 – 30 seconds. Don’t be gentle with it – you need to incorporate air into the cream – this is what helps it float on top.

You can whip it with a whisk, but this is faster and less hassle. After the cream has increased in volume, add circles of cream on top of the soup.

Finally, use a thin skewer or a toothpick to swirl the edges of the cream into a pretty pattern. That’s it. Once you know the trick to it, it’s super simple.

Hubbard squash bisque on wooden board with pepita seeds.

Velvety smooth Hubbard squash soup is easy enough for weeknight cooking, but it is the perfect starter for a holiday meal.

More squash recipes

Stuffed Hubbard squash with sausage and rice.
Vegan stuffed squash with kale and wild rice.
Coconut curry Hubbard squash soup
Hubbard squash lasagna rolls
Vegetarian stuffed Delicata squash

If you love this recipe, please give it 5 stars!

I hope you love this Hubbard squash bisque as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 6 cups

Hubbard squash bisque

Velvety smooth, Hubbard squash bisque is the perfect cold-weather cozy supper.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

3 lb. Hubbard squash, cut in half, seeds removed (or, about 2 1/2 cups cooked)
1 large carrot, peeled and cut into 2" pieces
1 yellow onion, diced (about 1 cup)
4 cloves garlic, minced
3 tbsp. olive oil or butter, divided
2 tsp. salt (+ more to taste)
1 tsp. black pepper (+ more to taste)
3 cups vegetable stock or broth
1/2 cup heavy cream (or coconut cream) + 1/4 cup for swirls, optional
1/4 tsp. nutmeg
1/4 cup pepita seeds for garnish, optional

Instructions

Preheat oven to 350°F / 177°C/ Gas mark 4.
Drizzle Hubbard squash halves and carrot with 1 tbsp. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper. Roast squash, cut side down, and carrot, for 30 minutes, or until soft. (Remove carrot earlier if it begins to burn).
In a medium pan, sauté onion and garlic over medium heat in remaining olive oil for 10 minutes, until softened and just barely golden brown. Season with salt and pepper.
Remove squash and carrot from the oven. Scoop squash flesh out and measure 2 1/2 cups.
Add Hubbard squash, carrot, onions and garlic to blender, with vegetable stock. Blend until completely smooth.
Taste and adjust seasoning if necessary. Pour into a large sauce pot and gently reheat on the stove.
Remove from heat, stir in cream and top with a sprinkle of nutmeg and pepitas before serving.

Notes

To make cream swirls on soup

Pour cold heavy cream into squeeze bottle, screw the top on and cover it with your finger while you shake vigorously for about 30 seconds.

After cream has increased in volume by almost double, make circles on top of soup, then use a toothpick or thin skewer to swirl the edges and make a pattern.

Red curry Hubbard squash soup with coconut

September 30, 2021

Home » Soup and Stew Recipes

Silky Hubbard squash soup with coconut milk and red curry paste is so full of flavor and simple to prepare. It’s a delicious twist on a fall classic. Fragrant with lemongrass and lime leaves, this fall soup recipe will be one of your favorite Hubbard squash recipes.

Top with fresh herbs and roasted Hubbard squash seeds for a bit of texture and crunch.

Hubbard squash soup with swirls of coconut milk and roasted Hubbard squash seeds on top.

Curried squash soup is easy enough for a midweek dinner, but it is also right at home on your holiday table. We fell head over heels for this soup with the first spoonful.

Hubbard squash soup with coconut milk

It is soup season and I am all about it. I love soups and this one has shot straight to the top of the list.

Red curry paste provides just a bit of heat, the coconut milk provides creaminess and the fragrant lime leaves and lemongrass give it a hit of bright citrus flavor.

Because it is a puréed soup, it is sippable. I poured it into a mug and sipped the leftovers for lunch. You could also pour it into a thermos and take it with you.

Coconut Hubbard squash soup with red curry in white bowl on a dark background.

Check out this quick read on how to cook Hubbard squash if this variety is new to you. This recipe can be made with red kuri squash (a relative of Hubbard), butternut squash or kabocha, if you need to substitute.

It’s also Whole30 compliant, which was a big win. We did our first Whole30 and I was trying to come up with something delicious for dinner – mission accomplished.

Ingredients

You can find most of the ingredients for this curried squash soup in the Asian aisle at the grocery store. Coconut milk and red curry paste are fairly common now. The lemongrass at my market was a bit lackluster, so I chose a tube of lemongrass in the produce section (you can find it near the fresh herbs).

Use vegetable stock to keep it vegan, or chicken stock if that is your preference. Use what you have and what you prefer.

Lime leaves are available at Asian markets or online. They almost always have two leaves attached together like the photo above. A little goes a long way, you’ll only need a couple of leaves to flavor the entire pot of soup. You can substitute with a bit of lime zest, if needed.

How to make coconut curry squash soup

In a heavy-bottom 3 quart pot, cook the onions until they are translucent. Then add the red curry paste and lemongrass to the pot. Let it cook for a few minutes, until it is fragrant.

Finally, add the squash, stock, lime leaves, salt and pepper to the pot and let it simmer for about 30 minutes. This allows the lime leaves time to infuse the soup with their flavor.

Step by step photos to make curried squash soup with coconut milk.

After the coconut milk goes in, all that’s left to do is blend it up. I used my immersion blender to purée it, which I recommend. I’ve linked to the one that I own and love, if you are looking for a new one.

You can also use a traditional blender, but be careful to vent the top if you choose this method.

Puréeing soup with an immersion blender in a gray Dutch oven.

This Hubbard squash soup is smooth as silk, and it is definitely one that will go into our easy fall soup recipes rotation.

This is what your soup will look like after you’ve puréed it. It will become thick, creamy and so smooth.

A sprinkling of fresh herbs, like cilantro or parsley and scallions gives it a nice punch of color and the roasted squash seeds provide crunch.

Curried squash soup with coconut milk with herb garnish and roasted pumpkin seeds.

It is soup season, and this one is a recipe that I’ll come back to again and again.

More Hubbard squash recipes

Bowls of curried squash soup with a small bowl of roasted Hubbard squash seeds on the side.

Please share

If you love this Hubbard squash soup, please give the recipe 5 stars!

I hope you like this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? Please share it on Facebook or pin it to your favorite recipe board.

Yield: 2 quarts

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the soup

1 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tsp. lemongrass (if using fresh, dice only the light inner leaves, or use tube of lemongrass)
2 tbsp. red curry paste
4 cups cooked Hubbard squash (see note)
3 cups stock (vegetable or chicken, if non vegan)
2 lime leaves (or zest of 1 lime)
1 can full fat coconut milk, divided
2 tsp. kosher salt (Diamond Crystal)
3/4 tsp. black pepper

For serving

Roasted Hubbard squash seeds
1/4 cup diced scallions
2 tbsp. chopped cilantro or parsley
1/4 cup coconut milk

Instructions

In a large, heavy-bottomed pot, heat olive oil over medium heat.
Add onions and garlic. Sauté for 6 - 7 minutes until onions have softened.
Add lemongrass and red curry paste to the pot and cook for an addition 2 - 3 minutes, then add Hubbard squash, stock, lime leaves, salt and pepper.
Simmer for 30 minutes to allow lime leaves to infuse the soup. (If using lime zest, reduce the simmering time to 20 minutes and add zest with coconut milk at the end.)
Remove lime leaf from the pot and discard. Add 1 cup coconut milk to soup and purée until smooth.
Drizzle remaining coconut milk into soup bowls when serving and swirl with a spoon. Top with toasted squash seeds or herbs, if desired.

Notes

I used roasted Hubbard squash for my soup. You can use raw squash in your soup, it will cook in the stock. Test for doneness with a knife (or fork) to make sure it is soft before adding coconut milk and blending.

I used Thai kitchen red curry paste to keep it Whole30 compliant. It is widely available in grocery stores.

Recipe serves 4 as a main or 8 as an appetizer.

Crab and corn chowder recipe

September 2, 2021

Home » Soup and Stew Recipes

Crab and corn chowder is the perfect late summer dinner. This hearty chowder gets a bit of sweetness from the fresh summer corn and sweet crab meat. It is a creamy, filling and delicious one pot meal.

A quick and easy soup recipe for dinner, it is ready in about 45 minutes, and it feeds a crowd.

Crab and corn chowder in shallow white bowls on wooden table top with antique spoons.

Fresh sweet corn and the cobs give this chowder a ton of flavor, along with aromatics like onions and celery. Serve with chopped chives for a simple herb garnish.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Seafood chowder

We’re big seafood lovers in our house. I’ve liked just about any kind of seafood, especially crab, since I was a kid, so this is not new territory.

If you are also a crab lover, this is the meal for you.

Overhead photo of bowl of chowder with fresh corn and crab meat on wooden table.

It fills you up, but doesn’t leave you feeling heavy, like some thick soups can. The broth is creamy, but not so thick that you can stand a spoon up in it, which is just how I like it.

Ingredients

For our corn and crab chowder, we’re keeping the flavors pretty straight-forward, which allows the crab and the corn to shine.

They are the stars of this dish and I don’t want any strong flavors to compete with that. Fresh crabmeat is not inexpensive, so I don’t want to cover up that delicate, sweet flavor.

Ingredients for crab and corn chowder on gray marble background.

How to make crab and corn chowder

When making meals like this – whether it is chowder, soups or stews, it’s all about layering flavors. The first step in this crab and corn chowder is to sauté the onions and celery in a bit of butter.

I use my Le Creuset Dutch oven for this. It is my go-to pot for any kind of soup or chili.

Roux with celery and onions in red Dutch oven pot.

Then, sprinkle in a bit of flour to make a roux. This helps to thicken the chowder and give it a bit of body.

Next, the stock goes in and we’ll let that simmer with the corn cobs to get every last bit of flavor out of them.

After about 30 minutes, the corn cobs have done their job and they can be discarded. Now that we have a super flavorful base, we can start adding the rest of our chowder ingredients.

Ladle full of crab and corn chowder with pot of chowder underneath.

FAQ’s

Got chowder questions? I’ve got answers.

Can I use frozen corn?

Absolutely. The only change to the recipe will be the lack of corn cobs to give the base of your chowder a bit more flavor.

Can I freeze this chowder?

I don’t recommend it. When cream-based foods are thawed out, the cream can separate and they tend to get grainy and almost curdled-looking.

Can I substitute shrimp for crab?

Yep. I would use smaller, bite-sized shrimp for this recipe. Add them to the pot just as you would the crabmeat. When shopping for them, look for 71/90 size. This means there are between 71 – 90 shrimp per pound.

Can I use canned crabmeat instead of fresh?

I would not recommend it. I know it is much less expensive, but I think you’ll be disappointed if you do.

More chowder recipes

Check out these chowder recipes for more one pot meals:

What to serve with crab chowder for dinner

You could serve this chowder with oyster crackers to keep it simple, but if you want something extra to round out the meal, here are a few tasty options.

Corn chowder with crab in shallow white bowl with fresh chives snipped on top.

Potato dill biscuits
Kale, sweet potato and pomegranate salad
Fig puff pastry tarts
No bake lemon cheesecake parfaits
Oyster crackers, or saltines

How to store crab chowder with fresh corn

Store leftover chowder in an airtight container in the refrigerator for 3 – 4 days. I would not freeze this chowder. When thawed, cream-based soups or sauces tend to get grainy and unappealing.

Corn chowder with lump crab meat and fresh chives in shallow bowls with pot of chowder in the background.

To reheat chowder: Place in a small sauce pot and heat gently on the stovetop over low/medium heat. The cream can separate over high heat, so, I don’t recommend microwaving the chowder either.

There you have it – a quick and simple chowder with crabmeat and fresh corn that is perfect for dinner tonight.

Please share

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 12 cups

Crab and corn chowder recipe

Hearty crab and corn chowder is a filling one pot meal that gets its sweetness from fresh corn and crab meat.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

6 tbsp. unsalted butter
1 large yellow onion, diced, about 1 1/2 cups
3 ribs celery, diced, about 1 cup
4 tbsp. flour (6 tbsp. if you prefer thicker chowder)
3 ears fresh corn, shucked and kernels cut off, cobs reserved
4 cups vegetable, chicken or seafood stock
2 cups baby Yukon potatoes, scrubbed and quartered
1 tsp. kosher salt (I use Diamond Crystal)
1/2 tsp. ground black pepper
2 tsp. Old Bay seasoning
1 cup heavy cream
1 lb. fresh crab meat, picked over
2 tbsp. fresh chives, chopped, optional

Instructions

In a large, heavy-bottomed pot, melt butter over medium heat.
Add diced onions and cook for 5 - 6 minutes until they begin to soften.
Add diced celery and cook for an additional 2 - 3 minutes.
Sprinkle flour over sautéed vegetables and stir to coat. Add salt, pepper and Old Bay, then add stock and stir to combine.
Add reserved corn cobs, lower the heat and cover. Simmer for 25 - 30 minutes on medium-low heat.
After 30 minutes, remove corn cobs carefully with kitchen tongs and discard.
Increase heat back to medium. Add potatoes to the chowder and simmer for 8 - 10 minutes, or until potatoes begin to soften.
Add fresh corn and cook an additional 3 minutes.
Remove from heat, stir in heavy cream and crabmeat.
Garnish with chopped chives, if desired.

Notes

This recipe makes 3 quarts. Use a large, heavy-bottomed 6 quart (or larger), pot to make your chowder.

It will serve 6 as a meal or 12 as an appetizer.

Also, a bit of crispy bacon would not be bad in this either.

Instant Pot Black Bean Soup with Dried Beans

February 8, 2021

Hearty and filling, Instant Pot black bean soup is an easy weeknight dinner. This easy vegan recipe comes together quickly and it is one of our favorite soup recipes. Perfect for chilly evenings when a bowl of something warm and comforting is calling your name.

Full of Cuban flavors, this Instant Pot black bean soup can be as chunky or as smooth as you like it. Eaten as is, the recipe is vegan, however it becomes vegetarian if you add sour cream or cheese to the bowl.

The leftovers make a terrific topping for nachos or tucked into tacos or burritos.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Very tasty and a little spicy. Just right. Very easy to follow. Shared the soup with several friends they loved it!
– Barbara

Black bean soup recipe

This veggie black bean soup is full of vegetables like onions, peppers, celery and tomatoes.

It has a bit of chipotle pepper to give it a little something extra, but not enough to make it spicy. You can increase the heat by adding more chipotle peppers.

Instant pot black bean soup with dried beans, plaintain chips, avocado and onion garnish.

Ingredients

I used a 6 quart Instant Pot to make this black bean soup. If you’re not sure what size you have, look on the back. There should be a label near the plug, it will tell you the capacity of your model.

For this soup, you’ll need a handful of common pantry ingredients, plus a few kitchen staples, like onions, garlic and a few spices.

My favorite beans are from Rancho Gordo. They are a bit more expensive than their store-bought counterparts. But in my opinion, it is money well spent.

ingredients for vegan Instant Pot Cuban black bean chili

How to make Cuban black bean soup

This black bean soup has Cuban flavors and I’ve served it with a few garnishes, like plantain strips to reflect that, but you can garnish your soup with whatever flavors you love most.

The first step is heating up the Instant Pot to sauté the veggies. Then, we’ll add the rest of the ingredients, give it a stir and lock the lid.

Once the pressure comes up, the timer will start counting down the time. I cooked my soup for 20 minutes, then let it naturally release for 15 – 20 minutes before blending.

step by step instructions for Instant Pot black bean soup

You can choose to enjoy it as is, but I suggest blending a bit of the soup and adding it back in to give it a creamier texture.

I used my immersion blender to do this and it makes quick work of it. I’ve linked to the one I own.

If you’re in the market for a new one, I highly recommend this one. It was a replacement for my old stick blender and I love it.

Another option is to scoop out a few cups of the soup and use your blender to purée it before adding it back to the Instant Pot.

sopa de habichuelas negras con aguacate y plátano

FAQ’s

How long do I cook soup in an Instant Pot?

Cook the soup at high pressure for 20 – 25 minutes.

Can I use canned beans instead of dried beans?

Yes, you can. Reduce the cooking time to about 8 minutes and reduce the liquid by a cup or two as well. Make sure to drain and rinse your beans.

How do I make this in a slow cooker?

To make this in a crock pot, cook on low for 6 – 7 hours or high for 3 – 4 hours, or until beans and veggies are tender.

Can I make this on the stovetop?

Yes you can! Put everything in a large pot and simmer on the stove over low heat for approximately 1 1/2 – 2 hours.

Black bean soup with peppers and avocado

If I’m serving dessert that night, I tend to choose something like this blueberry buttermilk bundt cake or chocolate coconut truffles for a quick and easy no bake option.

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 3.5 quarts

Instant Pot Black Bean Soup with Dried Beans

Instant Pot black bean soup is a quick and easy weeknight dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

1 lb. dried black beans
3 tbsp. olive oil
1 large yellow onion, diced (about 2 cups)
1 bell pepper, diced
4 cloves garlic, minced
2 ribs celery, diced
1 can (15 oz) diced tomatoes
2 canned chipotle peppers, roughly chopped + 2 tbsp adobo sauce from the can
6 cups vegetable broth/stock
2 tsp. kosher salt
1 tsp. black pepper
2 bay leaves
1 tsp. ground cumin
1 tsp. dried oregano
1/4 cup fresh lime juice or red wine vinegar, optional

Instructions

Hit "sauté" function on Instant Pot. Add olive oil and when pot is warm, add onion, celery, peppers and garlic. Season with a big pinch of salt.
Cook for 6 - 8 minutes, until vegetables have softened, but have not browned. Season with another pinch of salt and pepper.
Add diced tomatoes, chipotle peppers and adobo sauce from can, bay leaves, cumin, oregano and vegetable stock/broth. Stir to combine.
Add dried black beans and stir again to combine.
Put lid on Instant Pot and make sure it is locked. Check valve to make sure it is set to "sealing" and not release. Set manual timer for 20 minutes, up to 25 minutes if you want beans to be extra soft.
Let pressure release naturally for 15 minutes, then manually release. Check the soup for seasoning and add more salt and/or pepper, if needed.
Add lime juice or vinegar, if desired.
Using an immersion blender, purée soup in pot or blend in regular blender and serve with diced red onion, diced bell pepper, avocado, sour cream, plantain chips, cilantro and lime wedges.

Notes

Blend soup as much or as little as you like to achieve desired consistency.

Tortilla soup recipe with chicken

April 28, 2020

This quick and easy tortilla soup recipe is made with shredded chicken and crispy fried tortilla strips in a tomato-based broth. Chiles, avocado, fresh cilantro and lime are added to the bowls to give this soup incredible flavor. For a festive dessert, serve these adorable Mexican chocolate cupcakes.

This tortilla soup recipe is similar to the one I had when I was living in Guadalajara. Smoky heat from the chiles give the broth tons of flavor and the creamy avocados practically melt right into the soup.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Beef and Beer Chili Instant Pot Recipe

March 14, 2020

This Instant Pot beef and beer chili recipe is one of our favorites. It’s a crowd pleaser for a reason and it just got even better. With the addition of a good dark beer, it’s magical. If you prefer to leave out the beer, don’t worry, it’ll still be delicious! It’s chili that tastes like it lazily simmered away half of the afternoon in 30 minutes.

We are big fans of chili in our house. This simple turkey chili is one we make at least a few times a year, along with this turkey pumpkin chili made in the slow cooker.

My original intention with this chili was bison instead of ground beef, however I didn’t embrace the idea of a $12 serving of chili. I’m used to paying a little more for food, but the price of bison has gone up quite a bit since the last time I purchased it. Once I regained my composure and wiped away my tears, I set off toward the ground beef.

This post contains affiliate links. For more information, please visit my disclosure page.

…

The best langostino bisque recipe

March 4, 2020

Langostinos are sweet, delicious and so easy to use. Similar in taste and texture to lobster, but with a fraction of the effort and cost. This langostino bisque recipe is one of our favorite langostino recipes. It’s easy enough for weeknight cooking, but elegant enough for special occasions.

Langostino is a great substitute in a recipe that traditionally uses lobster, like this bisque or in a warm langostino lobster roll. Store-bought seafood stock makes this recipe easy enough for weeknight dinner without sacrificing a restaurant quality bisque.

…

Classic Chicken Noodle Soup

February 15, 2020

Classic Chicken Noodle Soup is the epitome of the “cure all soup”. It is comforting and delicious, it reminds us of childhood, it is what we crave when we’re under the weather and knowing how to make a good pot of soup from scratch is a good skill to have in your arsenal. From easy lentil soup to langostino chowder, you’ll be able to create anything.

Once you master the basics of making a good pot of soup, it opens up infinite possibilities to all of the variations you can make.

Homemade chicken noodle soup isn’t exactly groundbreaking, earth-shattering, cutting-edge haute cuisine, but something everyone should have in their arsenal. When it’s good, it’s really good and it possesses inexplicable magic.

A good bowl of classic chicken noodle soup can make you feel so much better when you’re not feeling your best. It satisfies your soul and can warm you to the core on a bone-chilling day.

…

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