Top 40 Recipes - Simply the Best

20 Big Hearty Soup Recipes that Pack the Punch as Full Meals

While soups are generally regarded as an entrée, a light lunch or a snack they can be beefed up to become a main meal. Here is a collection of 20 wonderful hearty soups-as-a-meal recipes for you to try.

Roasted Hearty Pumpkin Soup Recipe with Barley and Cooked Lamb

Ingredients

• 3 cups chicken stock
• 2 tablespoons olive oil
• 2 brown onions, quartered
• 1 1/2 tablespoons ras-el-hanout
• 400 g (14 oz) can chopped tomatoes
• 1.5 kg (3 lb) pumpkin, peeled and de-seeded, sliced into large chunks

To serve

• 1/2 cup black barley (cooked)
• 2 cups shredded cooked lamb
• 1/2 cup coriander leaves, chopped
• 8 labneh balls (or similar cheese balls)

Method

Preheat oven to 180 degrees C (355 degrees F). Grease and a large flat roasting tray and line it with baking paper. Spread the pumpkin pieces and onion on the tray and pour over the ras-el-hanout and olive oil, toss to coat with the oil. Roast for 30-50 minutes until the pumpkin is golden and cooked in the center. Scoop out the pumpkin flesh, onion and deglazed cooking juices into a Dutch over or large deep pan. Pour in the chicken stock, add the tinned tomatoes and mix well. Big to the boil and simmer for 45-60 minutes, with the lid on.

While the soup is cooking, add the barley to a saucepan and cover with 1-2 cups of water or chicken stock. Bring to a boil, then reduce the heat to very low and gently simmer for 30-40 minutes or until the grains have started to soften. Strain the barley and add to the soup. Add the shredded lamb and coriander leaves and adjust the seasoning with salt, fish oil and pepper. Cook the soup for an additional 15 minutes. Serve the soup in bowls with some extra fresh herbs, balls of labne broken in half and broken crackers.

Big and Bold Winter Minestrone Recipe with Pesto Croûtes

Ingredients

• 1 onion, chopped
• 1/2 cup chopped parsley
• 2 garlic cloves, crushed
• 2 large carrots, chopped
• 2 sticks celery, chopped
• 1 medium potato, chopped
• 2 teaspoons sage, chopped
• 3 cabbage leaves, shredded
• 1/2 cup streaky bacon, chopped
• 400 g (14 oz) can haricot bean
• 400 g (14 oz) can chopped tomatoes
• 2 tablespoon extra virgin olive oil
• 4 cups vegetable stock (home made preferred)

For the pesto croutes

• 3 tablespoons olive oil
• 4 slices of crusty bread
• 1 tablespoons pesto (good quality)

Method

Heat the olive oil in a Dutch oven, or a large deep pan. Add the bacon and onion and fry for about 5-7 minutes until the onion softens and turns golden brown. Add the celery, carrots, potato and garlic and fry for several minutes stirring frequently. Then, add the tomatoes, sage and stock. Bring to the boil, then reduce the heat to very low simmer gently, partly covered, for 20-25 minutes. Then, add the cabbage and cook for another 10-15 minutes. Drain and rinse the beans and then add to the soup and cook for 3 minutes.

Prepare the pesto croûtes by cutting the crusty bread into small cubes. Transfer the bread to a pan. Mix the pesto, olive oil, with a sprinkle of salt and pepper with the bread until the cubes are coated all over. Bake in a moderate oven for about 10 minutes until crisp.

Add the parsley and other fresh herbs to the soup and season with salt and pepper. Serve the soup in small bowls with pesto croûtes, Parmesan cheese and fresh herbs in separate bowls.

Rich and Spicy Sri Lankan Style Lentil and Bean Soup

Ingredients

• 1 tablespoon olive oil
• 2 carrots, finely chopped
• 2 tablespoons tomato paste
• 400 g (14 oz) can tomatoes
• 1 brown onion, finely chopped
• 1 large ginger, finely grated
• 1 1/2 teaspoon ground turmeric
• 3 celery stalks, finely chopped
• 4 cups of vegetable or chicken stock
• 2 tablespoons Sri Lankan curry powder
• 1 small head of fennel, finely chopped
• 1 cup lentils, beans and split peas soup mix, soaked overnight

To serve

• fresh herbs
• coconut yoghurt
• dried chilli flakes (optional)

Method

Heat the oil in a large deep pan or Dutch oven over moderate heat. Add the onion, ginger celery, carrot and fennel and fry for 2 minutes. Then, reduce heat to low and sweat the vegetables for about 5-7 minutes, while stirring, until the onion becomes translucent and browns slightly. Then, add the curry powder, turmeric and tomato paste, mix well and cook for another few minutes. Add the soaked soup mix and cook, while stirring frequently until the grains and beans are coated. Add the stock and tomatoes and simmer on low-medium heat while covered for 45-60 minutes, or until the soup mix ingredients have softened. Serve the soup with a dollop of coconut yoghurt, chilli flakes and fresh herbs.

Big Hearty Indian Style Soup with Barley, Squash and Sweet Potato

Ingredients

• 2 cloves
• 1 bay leaf
• 1 parsnip, sliced
• 1 teaspoon paprika
• 2 tomatoes, chopped
• 1 small cinnamon stick
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 225 g ( 7 oz) red lentils
• 100 g (3 oz) pearl barley
• 3 teaspoons grated ginger
• 1/2 cup coriander, chopped
• 1 teaspoon ground coriander
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground turmeric
• 1 teaspoon lemon or lime juice
• 2 garlic cloves, finely chopped
• 200 g (6 oz) sweet potato, diced
• 2 green chillies, finely chopped
• 1/2 teaspoon brown mustard seeds
• 200 g (6 oz) butternut squash, diced

Method

Rinse and drain the pearl barley and cook using the instructions on the pack, until tender. Then, heat the oil in a Dutch oven or a deep, heavy-bottomed pan. Cook the turmeric, cinnamon, cloves, bay leaf, ginger, chillies, cumin seeds and mustard seeds until the seeds start to crackle and release their aroma. Add the garlic and onion, and cook for 5-10 minutes. Then, add the butternut squash, parsnip and sweet potato and stir to mix well and coat all ingredients. Sprinkle with the paprika, ground coriander and seasoning. Then, add the pearl barley, lentils, tomatoes and 7 cups of stock or water. Bring to the boil and then lower the heat and simmer until the vegetables just starting to soften. Finally, stir in the chopped coriander, other fresh herbs lemon or lime juice and serve.

Spicy Sweet Potato, Carrot and Cumin Soup with Pomegranate and Toasted Seeds

Ingredients

• 1 tablespoon maple syrup
• 3 large carrots, chopped
• 2 cloves garlic, crushed
• 1 1/2 tablespoons olive oil
• 1/4 cup ginger, finely chopped
• 2 red onions, peeled and chopped
• 4 cups chicken or vegetable stock
• 100 g (3 1/2 oz) Persian-style feta
• 1 kg (2 lb) sweet potato, peeled and diced
• 2 1/2 tablespoons cumin seeds, toasted and roughly crushed

To serve

• coriander leaves
• Greek-style yoghurt
• 1-2 tablespoons mixed seeds
• roasted heirloom carrots
• 1 tablespoon dried or fresh pomegranate arils per serve

Method

Heat the olive oil to hot over moderate heat in a Dutch oven or large deep pan. Stir-fry the onions, ginger, sweet potato, garlic and carrots. Cook, while stirring frequently, until the onion soften and becomes translucent. Add the crushed cumin and cook for a minute or two or until fragrant.

Then, add the stock and maple syrup. Next, lower the heat and simmer for 30-45 minutes or until the sweet carrot and potato are tender. Add the feta and blend the soup sparingly with a hand-held blender. Season with salt, pepper and some fish oil(optional) to taste. Serve with a dollop of yoghurt and some coriander leaves and other fresh herbs.

Rich and Hearty Seafood and Potato Soup with Chorizo Jam

Ingredients

For the Chorizo jam

• 1/3 cup brown sugar
• 2 red onions, sliced
• 1/3 cup red wine vinegar
• 2 chorizo sausages (about 200 g; 7 oz), with casing removed, roughly chopped

For the Soup

• 1 1/3 cups cream
• 1 cup white wine
• 10 saffron threads
• 1 1/2 cups chicken stock
• 4 shallots, finely diced
• 1 tablespoon ras el hanout
• 1 1/2 tablespoons olive oil
• 3 small roma tomatoes, quartered
• 3 cloves garlic, peeled and crushed
• 6 new potatoes, scrubbed and quartered
• 1 celery stalk, trimmed and finely chopped
• 1/3 fennel bulb, trimmed and finely sliced
• 4 slices of preserved lemon, finely chopped
• 3 cups mixed seafood, peeled and sliced (fresh raw prawns, scallops, mussels and firm white fish)

Method

Prepare the chorizo jam by adding the chopped chorizo and onion to a small frying pan over low to moderate heat. Fry for 15-18 minutes or until the onion has softened and the meat is cooked. Add the red wine vinegar and brown sugar and cook for about 10-15 minutes. Allow to cool, and then use a blend the soup briefly, retaining some chunks and small pieces. Set aside until ready to serve.

Prepare the soup by adding the celery, fennel, garlic, shallots, olive oil and potatoes to a large saucepan over moderate heat. Simmer, stirring frequently, for about 15-20 minutes or until the onions soften.

Add the ras el hanout spice and cook for 1 minute before adding the tomatoes and cooking for 1-2 minutes. Then, add the stock, saffron, preserved lemon and white wine. Simmer for 10-12 minutes. Then, add the cream and simmer for an additional 15-18 minutes or until the soup has reduced slightly and thickened.

Then, add the seafood and simmer for 1-2 minutes. Serve with dollops of chorizo jam, yogurt, fresh herbs. Season salt and freshly ground pepper.

Creamy Potato, Leek and Bacon Soup Recipe with Caramelised Balsamic Prosciutto

Ingredients

• 1 1/3 cup cream
• 1 cup white wine
• 2 cups chicken stock
• 1 1/2 tablespoons olive oil
• 200 g (7 oz) smoked bacon, roughly chopped
• 800 g (1 lb) floury potatoes, peeled and diced
• 4 leeks, white part only, washed and halved lengthways

To serve

• 12 slices prosciutto
• 1 tablespoon brown sugar
• fresh herbs, roughly chopped
• 1 tablespoon balsamic vinegar
• 2 spring onions, finely sliced

Method

Preheat your oven to 185 degrees C (360 degrees F). Place the leeks in a roasting tray and sprinkle with olive oil and toss to coat. Roast the leeks in the oven until they are soft and lightly charred on the edges (about 30-60 minutes). Meanwhile, fry the bacon in a small frying pan until crisp, and the set aside to cool.

Then, add the cooked leeks to a saucepan with the crispy bacon, potatoes and chicken stock. Season to taste with salt and pepper. Bring the soup to a simmer, cover and cook until potato is cooked and the soup thickens a little (about 20-27 minutes).

Next, add the brown sugar and balsamic vinegar to a small bowl. Stir until the sugar dissolves. Then, grease a baking sheet and line with parchment paper. Then, place the prosciutto slices on the baking tray and drizzle with the balsamic mixture. Roast in the oven for 10-15 minutes or until the the balsamic mixture has caramelized and the prosciutto slices are crisp.

Add the white wine to the soup and cook for another 5 minutes. Turn off the heat and mix the cream through the soup. Then, blend the soup using a hand-held blender (or in a food processor in batches) until barely smooth. Season to taste and serve in bowls with extra crisp prosciutto, fresh herbs and sliced spring onions.

Minestrone Soup Beefed up with Mozzarella Meatballs

Ingredients

For the Meatballs

• 1 free-range egg
• 1 tablespoon olive oil
• 500 g (1 lb) beef mince
• 1 garlic clove, crushed
• 1 tablespoon dried oregano
• 1 red onion, finely chopped
• 1/2 teaspoon dried chilli flakes
• 1/3 cup semi-dried tomatoes, chopped
• 60 g (2 oz) fresh sourdough breadcrumbs
• salt and freshly ground black pepper to taste
• 2 balls of buffalo mozzarella, torn into chunks

For the Soup

• 1 cup white wine
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 zucchini, finely sliced
• 1 cup shredded silverbeet
• 1 cup tinned chickpeas, rinsed
• 2 garlic cloves, finely chopped
• 1 cup tinned white beans, rinsed
• 1 cup macaroni, partly cooked (half time)
• 3 cups chicken stock (home made preferred)
• 2 celery stalks, trimmed and finely sliced
• 800 g (28 oz) tomatoes pieces (fresh or canned)

To serve

• chilli flakes
• oregano, chervil, flat-leaf parsley leaves or other fresh herbs

Method

Preheat oven to 180 degrees C (355 degrees F). Make the meatballs by mixing add all the ingredients except for the oil and cheese in a large bowl, with a wooden spoon or your hands. Divide the mixture into 6 flat oval shapes. Place a small piece of mozzarella cheese in the center of each oval. Then, fold each one over, seal and roll into a ball. Place the six meatballs onto a greased baking tray tray lined with baking paper. Cover with foil and refrigerate for 30-45 minutes.

Next, prepare the soup by adding the olive oil, garlic, onion, zucchini and celery to a large deep pan or Dutch oven over moderate heat. Cook for 15-20 minutes, stirring frequently, until the onion and garlic start to soften. Add the tomato pieces, stock and wine. Lower the heat and simmer for 20-25 minutes.

Next, fry the meatballs in olive oil over moderate to high heat until they are brown all over (4 to 5 minutes). Then, add the chickpeas, cooked pasta, white beans and silverbeet, mix and cook for about 5 minutes. So serve, ladle the soup into bowls and add a meatball to each bowl. Sprinkle with chopped herbs and chilli flakes and serve with crusty bread.

Roasted Lemon Chicken and Roasted Burghul Soup Recipe with Yoghurt soup and Chilli Oil

Ingredients

for the Chicken

• 1 teaspoon dried mint
• 1/2 tablespoons olive oil
• 1/2 lemon, sliced into thin rounds
• 2 chicken breasts or 4 chicken thighs on the bone

for the Burghul

• zest of 1 lemon
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 cup cooked basmati rice
• 300 g (10 oz) coarse burghul, rinsed
• 1/2 cup flat leaf parsley, finely chopped
• 2 cups of chicken stock (home made preferred)

For the Chilli Oil

• 1 tablespoons olive oil
• 1 teaspoon hot chilli sauce

for the Soup

• 1 free-range egg
• 1 teaspoon dried mint
• 1 tablespoon cornflour
• 1 1/2 cups chicken stock
• 4 cups Greek-style yoghurt
• thin strips of lemon peel, to serve

Method

Preheat oven to 180 degrees C (355 degrees F) and line a roasting tray with baking paper.

Place the chicken on the tray, rub all over with olive oil and mint. Top with a few lemon slices and roast for 15-20 minutes or until cooked inside. Shred the meat with a fork and add it to the skin and lemon into a bowl. Set aside while you make the soup.

Transfer the stock to a small saucepan and bring to the boil. Meanwhile, heat 2 tablespoons of olive oil in a heavy frying pan, over moderate heat. Add the lemon zest and burghul to the frying pan and cook, stirring frequently, until the burghul begins to go amber in color and has a nutty aroma.

Ladle enough of the hot stock to just cover the burghul grains and cook for 5-10 minutes or until the burghul is soft and the liquid has been absorbed. Transfer the burghul to the bowl with the shredded chicken, and add the garlic, cooked rice and parsley. Adjust the seasoning with salt pepper and fish oil stirring to combine well.

Next make the chilli oil by combining the hot sauce and olive oil in a small bowl. Then, assemble the soup by mixing the stock and yoghurt together to a large saucepan over low heat. Cook slowly increasing the temperature, stirring frequently, for 5-7 minutes, until the soup is hot. Add the egg and sift the cornflour on top, mixing continuously until fully incorporated. Add the dried mint and adjust the seasoning with salt and pepper. Cook for several minutes until the soup thickens a little.

To serve, place equal portions of the burghul and chicken and mixture into small bowls. Ladle soup into the bowls adding a drizzle of the chilli oil, lemon peel strips, fresh herbs. Serve immediately with crusty bread.

Rich Laksa Style Soup with Dandan Noodles and Beef

Ingredients

for the Laksa

• 4 garlic cloves, crushed
• 2 1/2 cups chicken stock
• 3 tablespoons laksa paste
• 1 tablespoon crushed ginger
• 400 ml (14 fl oz) coconut milk
• 3 1/2 tablespoons peanut butter
• 1/2 teaspoon ground Sichuan pepper

for the Beef

• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 150 g (5 oz) beef mince
• 1 teaspoon of sesame oil
• 2 tablespoons of rice wine
• ½ teaspoon ground white pepper

To Serve

• 3 sprigs of coriander
• 1/4 cup hot chilli oil
• 250 g (9 oz) dry Asian noodles (ramen-style)

Method

Add the ginger, garlic, laksa paste and peanut butter to a medium-size heavy deep frying pan or Dutch oven and fry over moderate heat until fragrant. Then, add the coconut milk and stock. Simmer gently for 20-30 minutes.

Next add the beef mince, sesame oil and soy sauce to a frying pan over moderate heat and fry until the beef has cooked and has started to brown. With the exception of the rice wine, add the rest of the ingredients, and cook for 2-3 minutes. Finally, use the rice wine to deglaze the pan combining the flavors back into the mixture. Meanwhile, cook the noodles according to packet instructions.

To serve, ladle a serving of the laksa soup into serving bowls. Add some noodles and a tablespoon of beef. Garnish with chilli oil and fresh herbs and serve immediately.

Rich Roasted Butternut Pumpkin Soup Recipe with Bacon and Cream

Ingredients

• juice 1 lemon
• 3 rosemary sprigs
• 1 tablespoon honey
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 150 ml (2/3 cup) white wine
• 100 ml (1/2 cup) double cream
• 25 g (1 oz) toasted pine nuts
• 600 ml (2 1/2 cups) chicken stock
• 1 butternut squash, peeled and chopped
• 70 g (2 1/2 oz) cubetti di pancetta (Pork belly bacon or other bacon)

Method

Pre-heat your oven to 200 degrees C (390 degrees F). Fry the pancetta or other bacon until crisp and then set aside. Place the onion, squash and garlic into a large roasting pan. Add the rosemary and honey and then roast for about 30-40 minutes, flipping squash pieces over halfway through. Cook until the squash is cooked, tender, and golden brown in color. Then, remove the pan from the oven, remove the rosemary and discard. Add the roasted squash, onion and garlic to a food processor bowl with the wine, stock, cream and lemon juice. Season with salt and pepper then blend until almost smooth.

Pour the blended mixture into a large saucepan and reheat. To serve, divide the soup between individual bowls and top with a sprinkle of pine nuts, fresh herbs and crisp pancetta.

Hearty Mixed Vegetable Soup with Beans and Corn Kernels

Ingredients

• 500 ml (2 cups) milk
• 1 tablespoons olive oil
• 2 garlic cloves, crushed
• 410 g (14 oz) can corn kernels
• 1 Swede, peeled and cut into chunks
• 850 ml (3 1/2 cups) vegetable stock
• 410 g (14 oz) can mixed beans, drained
• 4 large carrots, peeled and cut into chunks
• 3 sprigs thyme, leaves removed and roughly chopped

Method

Using a heavy deep frying pan or Dutch oven, fry the garlic in the oil without browning it. Add the carrots Swede, and most of the thyme, stock and milk. Bring to the boil, and then lower the heat and simmer for 15-20 minutes. Transfer about 1/3 of the mixture into a blender, pulse until smooth. Pour the liquid back into the pan and add the beans. Adjust the seasoning, and cook slowly until hot and well combined. Serve in small bowls topped with a sprinkle of thyme, fresh herbs and some warm, crusty bread.

Hearty Rich Mushroom Soup Recipe

Ingredients

• 2 large carrots, diced
• 2 tablespoons olive oil
• 100 g (4 oz) pearl barley
• 2 tablespoons tomato purée
• 1 medium onion, finely diced
• 2 garlic cloves, finely chopped
• 5 cup good quality vegetable stock
• 5 tablespoons marsala or dry sherry
• 500 g (1 lb) fresh mushroom, sliced
• 1 tablespoons chopped fresh rosemary
• grated fresh parmesan, to serve (optional)

Method

Place the porcini into a small bowl with 1 cup of boiling water and let soak for 25-35 minutes. Next, heat the oil using moderate to high heat in a heavy deep pan or Dutch oven. Add the garlic, onion, carrot, rosemary and seasoning. Fry for 5-7 minutes until softened. Drain the porcini, finely chop and add to the pan with the fresh mushrooms. Fry for another 5-7 minutes. Then lower the heat and add the tomato purée, barley, stock, marsala or sherry. Simmer for about 30-45 minutes or until barley is soft, and the soup thickens. Serve in bowls with fresh herbs and a sprinkle of Parmesan cheese.

Healthy, Hearty Beef Goulash Soup Recipe with Sweet Potato and Paprika

Ingredients

• 3 garlic cloves, sliced
• 1/3 cup parsley, chopped
• 1 teaspoon caraway seeds
• 1 green pepper, and diced
• 2 teaspoons smoked paprika
• 150 g (6 oz) pot natural yogurt
• 1 large onion, halved and sliced
• 400 g (7 oz) can chopped tomatoes
• 1 large sweet potato, peeled and diced
• 1 tablespoons grape seed or race bran oil
• 600 ml (2 1/2 cups) good quality beef stock
• 200 g (7 oz) extra lean stewing beef, cut into cubes

Method

Heat the oil in a large deep, heavy pan, and fry the onion and garlic for 5-7 minutes until soft and light brown in colour. Add the beef and fry to brown all surfaces. Add the caraway, paprika, tomatoes and stock. Mix well and then cover and simmer gently for 30-40 minutes.

Add the green pepper and the sweet potato and cook covered for 20-30 minutes. Serve warm with a dollop of yogurt in each bowl. Season well and top with parsley and other fresh herbs.

Rich and Hearty Chicken Noodle Soup Meal

Ingredients

• 2 teaspoon soy sauce
• 2 spring onions, chopped
• 60 g (2 oz) wheat noodles
• 2 tablespoons corn kernels
• 3 mushrooms, thinly sliced
• 1/3 cup mint or basil leaves
• 1 garlic clove, finely chopped
• 1 teaspoon hot red chilli, chopped
• 1 chicken breast, about 175 g (6 oz)
• 2 teaspoons chopped fresh root ginger
• 900 ml (4 cups) chicken or vegetable stock

Method

Add the chicken or vegetable stock into a deep heavy pan or Dutch oven with the chicken breast, 1 teaspoon chopped ginger and 1 finely chopped garlic clove. Bring to the boil, and then lower the heat, and simmer for 20-30 minutes, partly covered, until the chicken is tender. Remove the chicken and shred on a board using two forks and a knife. Transfer the chicken back into the stock. Add the wheat noodles, corn, mushrooms, spring onion and 2 teaspoon soy sauce. Simmer for 3-5 minutes until the noodles are just cooked. Season with pepper, salt and soy sauce. Ladle into two bowls and serve sprinkled with spring onion, mint or basil leaves and chilli.

Thick and Hearty Seafood Chowder Recipe

Ingredients

• 1 cup milk
• 6 bay leaves
• 1/2 cup flour
• 1/4 cup butter
• 2 Old Bay leaves
• 3/4 cup clam juice
• 1 tablespoons thyme
• 3 cups chicken broth
• 2 teaspoon Tabasco sauce
• 1 cup leeks, finely diced
• 1 cup onions, finely diced
• 4 cups half and half cream
• 1 cup celery, finely diced
• 1 tablespoon garlic, minced
• 1 cup carrots, finely diced
• 1 1/2 tablespoons Kosher salt
• 3/4 tablespoon ground black pepper
• 4 red potatoes diced (or Yukon potatoes)
• salt and freshly ground black pepper to taste
• 1 lb (500 g) shrimp uncooked, peeled, de-veined
• 2 lb (1 kg) cod or other white firm fish, cut into cubes

Method

Melt the butter in a large dutch oven or stock pot. Add the celery, onions, leeks and garlic. Fry gently for 5 minutes until the vegetables soften a little. Add the Tabasco sauce, bay leaves, thyme, salt, black pepper, carrots, potatoes, clam juice and chicken broth. Bring to a boil and then reduce the heat to moderate-low and simmer for about 8-10 minutes or until potatoes have softened a little.
Season the shrimp and cod and then add to the stock-pot. Simmer the chowder for another 7-10 minutes or until fish and shrimp are almost cooked. Add the half and half cream.

Next, mix the milk with the flour it is dissolved. Slowly stir through the chowder to thicken it. Season with salt and pepper to taste. Remove bay leaves and serve warm with fresh herbs and crusty bread.