Lighten Creamy Soups and Stews (along with a Squash Chowder Recipe )


5 Winter Dishes to Warm Your Cockles | Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Pumpkin Chicken Soup

Video taken from the channel: Greedy Cooks


Bay Scallop Chowder Recipe Creamy Scallop and Bacon Soup

Video taken from the channel: Food Wishes


25 Winter Soups Recipes | Cold Weather Soup and Stew Super Comp | Well Done

Video taken from the channel: Well Done


Smoky Bacon Sweetcorn & Potato Soup Paired With Cheese Biscuits | Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Summer Squash Sausage Stew Recipe Easy Summer Squash Stew

Video taken from the channel: Food Wishes


Blender Soups | Basics with Babish

Video taken from the channel: Binging with Babish

Add kabocha squash and soy milk, and stir ingredients together. Cook until warm. Using an immersion blender mix all ingredients together until creamy and smooth. (If you don’t have an immersion blender, carefully transfer the ingredients to a. Whether Savory Soups, Hearty Stews, Spicy Chilies, or Simple Broths and Stocks, it will be added here as I find them.

See more ideas about Soup recipes, Recipes, Cooking recipes. Recipe: One-Pot Beef Stew Beef stew is a classic comfort food. Not only is it delicious, but we love the way it perfumes a whole kitchen or house as it cooks. It also conjures up images of multiple pots and pans, jumbles of ingredients, and hours in front of the stove. Snuggle Up With Our Best Creamy Soups.

These comforting soups will soothe away the rough edges of your day. Winter Leek and Potato Soup “Kept it vegetarian by using veggie broth. Excellent soup!” – Jen.

Cream of Cauliflower Soup with Bacon. See how to make this flavorful soup topped with a bacon gremolata garnish. Most Made Today. Today I am sharing 20 simple soup and stew recipes, from classic chicken and rice soup, to quick chilis, hearty stews and more!

These are the soups and stews I turn to time and again — between you and me, whenever someone asks me what my favorite thing is to cook, I sheepishly answer, “soup!”. Soups, Soups, Soups. See more ideas about Soups and stews, Soup recipes, Cooking recipes. I used to love making potato soup, clam chowder, and other potato-based soups and stews. Now that we don’t eat white potatoes very often, I hadn’t made any of them in years.

I found my old potato soup recipe when I was cleaning out my cabinet. Whether you’re looking for a Crock-Pot soup recipe that you can let simmer all day or one that you can whip up quickly, these rich recipes have you covered. Some are new spins on well-known dishes, such as the Southwestern chicken and dumplings and the New England chicken chowder that upgrade classic chicken soup recipes. Bean and Chicken Sausage Stew.

This simple recipe is whipped up from such pantry staples as chicken broth and canned diced tomatoes. Get the recipe: Squash and White Bean Soup With Parmesan Biscuits. 20 of 45 cod, or halibut will make an equally fine chowder. Get the recipe: Scallop and Corn Chowder.

Soups, Stews and Chili Chowders A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. Hot and hearty recipe that will warm you up on cold winter days. By Debbie2.

Salmon Chowder.

List of related literature:

I have only a few examples offermented soups in this book, and these are really more concepts than recipes; you can research or buy books about raw soups and imagine the infinite number of creative concoctions you could ferment, with or without wild ingredients.

“Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir” by Pascal Baudar
from Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
by Pascal Baudar
Chelsea Green Publishing, 2020

Most of our soups taste terrific either hot or cold, so adjust them to the seasons.

“The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity” by Donna Gates, Linda Schatz
from The Body Ecology Diet: Recovering Your Health and Rebuilding Your Immunity
by Donna Gates, Linda Schatz
Hay House, 2011

WHY THIS RECIPE WORKS: Most recipes for hearty winter vegetable soups are neither quick nor easy.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

WHY THIS RECIPE WORKS: Comforting creamy vegetable soups should be rich, silky-tasting, and, when done well, bursting with vegetable flavor.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

For example, you can cook butternut squash in vegetable stock until it’s just tender, then purée it and add to a soup as a thickener or use as a purée over your favorite fish or even chicken.

“DASH Diet For Dummies” by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
from DASH Diet For Dummies
by Sarah Samaan, Rosanne Rust, Cynthia Kleckner
Wiley, 2014

e) Certain clean vegetable trimmings can be used for flavouring stocks and sauces, e.g. trimmings from leek, celery, onion and carrot for stocks, consommés or purée-style vegetable soups, and asparagus trimmings for Crème Argenteuil.

“Practical Professional Cookery” by H. L. Cracknell, R. J. Kaufmann
from Practical Professional Cookery
by H. L. Cracknell, R. J. Kaufmann
Cengage Learning, 1999

Using an immersion mixer, puree the soup directly in the stockpot.

“Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France” by Patricia Wells
from Patricia Wells at Home in Provence: Recipes Inspired by Her Farmhouse in France
by Patricia Wells
Scribner, 1996

Remove the bouquet garni and puree the soup with an immersion blender.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Strain the soup into a clean pan or serving dish, add the cream, and garnish with the reserved vegetables (see below), or chill immediately and reheat to serve.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Vegetable soups must be strained; cream soups based upon meat, fish, or poultry are not necessarily puréed.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • 4:00 Babish: “And I know I just made efforts to make this soup dairy free”
    Meantime the onions and garlic are fried in butter instead of oil, the grilled cheese has cheese in it, and why not let’s fry that in butter instead of oil, too!

  • Your soup looks good but I did it find it unusual that you did your vegetables first then added chicken to “brown” I was Taught to save my bones from chicken carcas and Boil them down to make a home made broth and use that as the Base for the soup. add certain vegetables close to the end of the cook so they don’t disolve into nothing like potatoes sweet potato and Yam, intact the yam goes in first true seh it tough. I usually cook down the Pumpkin so it is part of the Broth.

    I guess there is no wrong technique as long as after it done there is no more in the pot.

  • I tried this and was an instant success with the whole family. Now that’s how to make a Welsh Rarebit! If I ever need a recipe for anything I will go to Gordon Ramsey first and that’s always enough.

  • In the middle east we core and stuff our squash with rice, ground lamb, and spices cooked in a tomato sauce:) We never have extra squash on hand….

  • I like his voice and his recipes. Not too much measuring or unusual ingredients. I also love the reasons behind why he does certain things. Like who cares if the squash are evenly cut?.. Oh thats why:-)

  • You know, if you had simply left the sliced sandwich as sticks, you would have had a perfect series of Grilled Cheese Sticks. It might not be exactly new for all I know, but it’s new and novel to me.

  • Quick question. If I wan’t to cook this in advance and serve it over a course of 2-3 hours (let’s say at a restaurant-service or fundraiser), how do I keep it warm without it getting litteraly spuashed? Even lower temperature by having the pot in a bain marie?

  • it’s 4:30am and I’m on the verge of tears because I finally have a good, creamy, DAIRY FREE tomato soup that’s not essentially just watered down pasta sauce. the dairy allergy struggles are all too real

  • I made tomato soup today! And I must admit it’s the best bloody soup I’ve ever made or eaten! Thank you Chef Ramsay for making my heart all soupy! ♥️♥️

  • I thought it was going to be even more basic than that… like “Here’s some examples of canned vegetables that go well together in a blender! Microwave and enjoy!” I should have known better.

  • can you guys think of any other meat that could be used in this. i absolutely hate sausage so that wont work for me, but i really want to make this stew. i just know that it wont be the same without the presence of some meat in there.

  • Plenty of his recipes are healthy actually. Grilled sea bass with chili lime sauce, cold bean and herb salad, baked salmon, baked ‘fries’, grilled romaine lettuce, turkey burgers, homemade tortilla, pita and arepas, lots of fish actually.. Dried tomatoes.. Lets see… lots of vegetable recipes from carrots to squash, lots of beans. Like I said, he has lots of recipes that are plenty healthy. But this isn’t a health food channel, so not everything will be healthy.

  • By far one of my favorite soups. CAN YOU PLEASE POST A ROSTED BUTTERNUT SQUASH SOUP RECIPE??? You’re half the reason I am a semi decent cook. Keep it up!

  • using some sauteed leeks, mushrooms and/or boiled beans makes a good creamy base for soup too but with much more fiber and less gluten

  • Ok, but what does one spoon of tomato paste add to the party if you’re only going to drown the pan with a can of peeled tomatoes only a few minutes later? It seems superfluous. It’s like getting your girlfriend to take off her bra 5 minutes before the strippers come in.

  • Made the corn soup. Added some chopped red potatoes. Added a couple to the “broth” as well. Most delicious thing ever! Try the corn soup guys ��

  • Real New England chowders start with salt pork not bacon!
    Three or four slices enough to render three to four teaspoons of fat.
    A couple of onions cut up. Sauteed in the face until they are completely translucent no browning. Diced up Yukon Gold potatoes into about 1in pieces don’t rinse or soak in water the starch from the potatoes thicken the chowder.
    Put potatoes into the pot just covered with water. Cook for 15 to twenty minutes on high heat till the potatoes are tender.
    It’s now time to decide what kind of chowder you want!
    Clam, lobster, fish, corn, scallop, or seafood.
    The amount of all the above is up to you. Drain the canned clams, canned corn add to pot stir in one can of evaporated milk a couple Pats of salted butter turn off the heat let sit ten minutes covered and serve with thickly cut tosted bread and butter or homemade yeast rolls.
    For fish I use haddock cut into 1-inch pieces.
    for scallops I use the small scallops same as Chef John.
    Lobster I either use already cooked lobster with the juice cut into 1-inch pieces.
    The same principle applies add the canned milk with the two Pats of butter.
    Turn off the heat and stir in the fish Lobster scallops let’s set 10 minutes and serve with the above-mentioned thick bread or yeast rolls.
    This is a real white chowder. So good it will make you slap your mother!

  • The first time I made this I only added one potato because I hate potato in soups, used a Fresno pepper in place of the jalapeño, and used zatarans andouille. I wished I added more potato, it was wayyy too spicy, and the sausage was horrible! Second time around I used regular hot sausage, bell pepper, added some smoked paprika for the “smoke”, and added way more potato!!! Just perfect!!!

  • Yummy. I followed your recipe exactly (well nearly!), however my potatoes got over cooked because I cut them too small. I replaced the jalapeno with serano pepper. I love this recipe. Great way to get the veggies in. THANKS for all these amazing recipes:D

  • Dude you’re in desperate need of a speech therapist. Why do you emphasize on prepositions? Have you had a brain injury as a child. Your narrative skills are less than a third graders.
    Um you dont use oil to brown bacon lol. Um green olive oil makes green soup duh!

  • I made the Elote soup. It’s amazing! Thanks for that recipe. My ONLY regret is that i only got 2 bowls from it. Next time i’m making a POT of this soup.

  • Pro Tip! If you and dairy are not on speaking terms, use Ghee instead of butter! High smoke point, all of the flavor, none of the pesky milk solids. You can get it at Trader Joe’s or most supermarkets’ international sections.

  • Oh my dear, you are overreacting!
    It looks very appealing!�� I can assume the aroma of the chowder, will have people so wanting to dig in & enjoy, they won’t care (or notice) the color! ���� Take care luv. ��

  • a chowder like this with toasted cheesy bread with seedscaraway, sesame, whateveror sometimes tomato bisque; the reason it’s no white is due to the delicious greasy fond. Maybe you can make it more like a bisque with a seafood stock? But I doubt you will lose the brownish due from the browned meat. White wine can always help, maybe. edit: next video is Coquilles St. Jacques… ami, my heart

  • This was a HUGE success in my home:9) I did have to substitute smoked sausage for what the recipe called for but still was yummy. I even have a picky 4 year old ;0)

  • Is there a reason you didnt cover the tomato soup when simmering for (up to) one hour? I dont trust mine to not reduce to a paste:(

  • the shepherd’s pie segment was like watching a fucking saw film. I watched this video to relax me not give me a goddamn anxiety attack lmao

  • Serious question: last time I tried cooking bacon and onions the onions burned before the bacon was cooked. How hot do people usually cook these at?

  • great shit bro did this today, delicious as fuck. I got this gardening place near me and I got my taters & squash for free (probably coulda stolen some onions too but I had sum lying around).

  • Gordon! You lose it over frozen food and yet you’re using CANNED corn???
    I love corn but that stuff’s nasty.
    Clutching my pearls…I need to lie down. ��

  • Thrifty LOL says the guy who brings in 60 million a year. With his £600 knife!

    Try being on £500 a month benefits before you try and act poor!

  • I’ve been following his career for the last two decades, but I’ve only just noticed how much Gordon says “to another level”.

    Its quite a lot.

  • Yumm!! I make the same stew but I add a spicy Mexican salsa instead of plain tomato sauce & any type of Lentils. Thanks for sharing Chef John.

  • Gordon making instant noodle
    First olive oil in the pot
    Take some chicken stock
    Season the chicken stock
    Season the noodle
    Put it in the pot
    Make sure it is nice and hot
    Then add herbs and beef
    Then close lid and simmer…..

  • Ate at Gordons restaurant in Las Vegas(Caesars Palace) and had a hamburger. A hamburger right I figured can’t go wrong with a hamburger and did not expect to be blown away. Well it was THE BEST HAMBURGER I have ever had! Gordon Ramsay is a magician!!

  • I made this today to help make a dent in the massive amounts of squash we have. It is delicious. I used a little Tony Cacheres blackening seasoning, next time I might add a little celery. Thanks for this recipe Chef John!

  • To each their own. A lot of people actually like/eat offal, which is also typically found in Asian cooking. It may be gross to you, but delicious to others.:9 So if you can’t stand knowing that such parts are being used, oh well more for us crazy people then.:D

  • I don’t want him to be more famous. More famous isn’t necessarily better.:-) I also had no idea that this had an ‘indie feel’…. what exactly is indie about it? Just curious…

  • Hey, Andrew what if our grocery store doesn’t have any ears of corn because it’s late fall and totally out of season? Can we use frozen corn as a replacement? Or is there another option? (And about how much corn would that be?) Thanks!

  • for those who are wonder the difference between broth and stock

    broth is made of the meats meat for example if you where to make chicken broth you would want the meat of the chicken not the bones

    for stock (im gonna use chicken again)
    you would need the chickens bones for that instead of the meat

    stock has a thicker taste
    broth is more liquid but has a richer taste

  • Absolutely love all these home cooking videos but what would be even better is if you could leave the ingredients list and quantities in the comments for everyone ��

  • Tarragon has a slight anise flavor that goes very well with shellfish. I would also add a LITTLE Pernod ( ) during the cooking of the bay scallops to accent that anise flavor don’t overdo it though!

  • My son showed me this video and said he wanted to make it. (He’s 20) So I bought the ingredients and let him do it. That was last night, gone! So today, we did it again, GONE! This is the VERY best potato soup I’ve EVER had (I’m 53) in my entire life! I’m scared I’m going to get burned out quick, it’s THAT good. Thank you Gordon, you sir are an amazing man!

  • Assalamualaikum friends….my YouTube channel is health care n beautiful life by DrMiss Khan……food fishes plz pin my comment…I want yours support……thanks alot

  • Ramsay has always been a huge inspiration to me and even with him being the type of person that he is…I still love his work and how he can go from upfront and brutal in the kitchen and so calm and Mello at home or outside the kitchen…now soup is literally one of my most favorite things in the world alongside Ramsay. Since a kid it’s always been a dream to have soup with Ramsay. And maybe even make the soup with him…I’d literally be so happy. I never watch TV and so on rare occasions when I do it’s always to watch one of his many shows….If I was on my death bed my one final wish would be for Gordon to surprise me with soup and lunchtime company:)

  • Think people don’t understand, he says they use fresh, frozen or tinned corn i.e fresh corn or frozen or tinned.

    Fresh or Frozen or Tinned corn to make it.

    Hope this helps some of you understand as you seem to think he was saying fresh-frozen.

  • Wow!!! 25 soups…this must have taken a week to do!! But I thank you so much as I’m definitely making the chicken barley soup and tortilla soup this weekend!

  • I had a local Florida bar, do soup and sandwich for $5, they sold a few hundred until they ran out, everyday.
    it was soup of the day, not yesterday.

  • You wondered whether this dish is healthy.
    I think the only problem would be the sodium, and even the sodium content is not that high. Otherwise you’ve got lots of good nutrients and just the right amount of fat thanks to the sausages.

  • funny thing is….I’m not lying!:-) Why would I lie?:-) Actually to be completely honest I also added two small smoked ribs (polish style!) Wow!… that’s all I will say:-)

  • He makes his video recipes accessible to all skill levels of cooks. Even the college guy who only knows how to cook ramen and hot pockets. Might seem patronizing to you, but he’s just speaking to a wide audience, that’s all.

  • Thanks for watching! Here are links to all of the recipes from the video:
    0:01 Adult Alphabet Soup
    0:53 Chicken Alfredo Soup
    1:50 Copycat Panera Broccoli Cheddar Soup
    2:30 Corned Beef and Cabbage Soup
    3:16 Creamy Tomato-Vegetable Soup
    4:04 Easy Chili
    4:47 Ham Bone Soup
    5:14 Instant Pot 2 Minute Taco Soup
    5:49 Instant Pot Butternut Squash Soup
    6:30 Pickle Chicken Chowder
    7:37 Homemade Chicken Noodle Soup
    8:17 Slow Cooker Chicken Soup
    9:14 Street Corn Soup
    9:59 Thai Peanut Sweet Potato Soup
    11:11 White Bean, Fennel, and Italian Sausage Soup with Parmesan Toast Recipe
    12:09 White Lightning Chicken Chili
    12:59 Beef, Bacon and Beer Stew
    13:52 Chicken Barley Soup with Walnut Pesto
    15:03 Chicken, Apple, and Butternut Stew
    16:00 Instant Pot Beef Stew
    17:07 Lemony Chicken and Spinach Soup
    17:56 Slow Cooker Loaded Potato Soup
    18:58 Spicy Clam, Chorizo and White Bean Soup
    19:55 Beef and Guinness Stew
    20:53 Slow Cooker Tortilla Soup
    Subscribe to Well Done ►►

  • chef john you’re in SF. i recognize all of these seasonal ingredients. is that walnut bread acme? semifreddi? i’m working on some ways to use abundant squash for my channel too. thanks for this recipe! i will give this a try:)

  • Basics with Babish suggestion: Meals to take to work.

    Give us recipes that we can refrigerate overnight and microwave without being at all nasty or boring.

  • My Mother in Law makes a similar recipe, she said she didn’t know what to call it, but “it is like a squash sausage stew”. I misheard her and thought she had said Squashage so now it is called Squashage stew lol.

  • All I’m saying is that it would be great if Chef John would enhance his delicious recipes with a more thoughtful and healthful selection of some ingredients.

  • what can I say what I always should say to good people as you have some of them can be prepared ‘Jar process’ while others should be cooked at the moment.Mr&Mrs well done do you know how much we fare trade societies are paying for their health to regain and life to rejoice ;it’s exactly 21/3 of nations territories that means you have to teach us here how to prepare them using fridges and freezers then tell us how much nutrients we’ve lost during preservation.Thank you for the recipes and remember whom appeared to the light should be on the light.

  • I can’t comprehend actual everyday meals at his house… do you still wear coat and tie? Do the kids need lunch reservations? Are there ever mornings with just a bowl of cereal?

  • Since you asked, what about using prosciutto instead of bacon? Prosciutto doesn’t turn brown and has the same flavor profile of bacon. Also use small sweet golden potatoes instead of yellow yukon for similar tastes without the color.

  • Making the tomato soup now because something I was really looking forward to go cancelled and I just want tomato soup that didn’t come out of a can

  • Mr. Chef John, what do you think of the idea of using these squashes and potato for a replacement for the bread for your garlic/bread spanish soup?

  • chicken broth/ stock is actually chicken bones, vegetables, herbs and seasoning, and lots of water boiled for several hours and then strained…there is almost no fat in chicken stock..

  • When I see people blowing on soup to cool it, remember this, A spoon of boiling liquid, soup, stew etc cools at 10 degrees F per second,in 10 seconds the spoonfull will be eatable. The bigger the bowl or pot the longer it takes to cool.

  • Scallops frozen? Not for me. I buy fresh its the best. Since I live in California in the bay area my whole life, I always get the best fresh fish. I’m spoiled in that way. Just couldn’t do frozen fish of any kind.

  • Thanks so much….with a crusty bread, these make a hearty, inexpensive meal. I don’t want to miss any delicacies so I’d better make them all. 😉

  • I do agree somewhat about the comment made that the white bowl is creating to much white. My opinion for what it’s worth, probably not much lol. I feel that the broth was to thin looking maybe a thicker creamier broth would look a little more appealing or at least it would to me. I’m no expert but I do love a good creamy chowder and to me that looks pretty thin. I would love to try it I bet it is amazingly great tasting.

  • That looks good to me.  Perhaps add a strip of baked bacon and a slice of garlic toast with  basil along the rim of the bowl.  But I am not a garnish kind of guy  I go by smell and taste.

  • First of all, as usual, what an outstanding video!! Chef John never disappoints.

    But, I would like to add an observation that I believe is very, very important, especially to the home cook. Almost all store bought scallops, either Bay Scallops or Sea Scallops, are going to be soaked in substance called “Sodium Tripolyphosphate” or “STP.” This substance is a preservative and is that “milky white” liquid you see in the bag of scallops (if they are not frozen) and in the bowl when the scallops dethaw. The reason why I make this important distinction is because STP is a terrible tasting liquid that will ruin any dish that it comes in contact with. It tastes like salty ammonia. Not good.

    The only time the white, milky liquid in your scallops is not STP is if the scallops are fresh as in “right off the boat” fresh. In that case, yes, that milky white liquid is the scallop’s natural juices and should be used in your recipe. However, unless you live on a coast near a fishing port or have a reputable local fish monger, chances are very slim that your scallops are this fresh. That being said, if you follow the simple rule that all scallops purchased in a grocery store contain STP, even the “wild caught” variety, you will not screw up your dish.

    So, how do we deal with STP? Simple. Rinse your scallops thoroughly in a colander under cold water. Do not soak them in a bowl. Scallops love to absorb water and that’s what we are trying to avoid here. Once the scallops are rinsed, place them on a paper towel and pat dry. Remove the scallops to another dry paper towel and sprinkle them with salt. The salt will draw out the accumulated moisture absorbed due to the STP. This will take 20 to 30 minutes, perhaps more depending on the size of the scallops. After 30 minutes or so, the paper towel will soaked with additional moisture. Gently rinse the excess salt from the scallops quickly under cold water. Pat dry.

    Now, your scallops are ready to use in any recipe you may preparing, especially if the recipe calls for pan seared scallops.

  • Try bay scallop risotto, anytime I see them available that’s what I make. Just a traditional risotto with wine and stock add them in at the end with any liquor. OMG.

  • No, the soup looks fine and delicious. You’ve added some red and green accents. I’m not a fan of limpy spinach so I often chop bok choy into things for color and nutrition. It doesn’t have much effect on flavor, but does add texture and bold, presentable color.

  • That looks quite nice to me. Thanks for the simple chowda recipe. I have an abundance of salmon and rockfish along with some shrimp to use so I think i’ll make a seafood chowda.

  • I thought it looked a little beige myself when i watched the video but then I realized that everything on my s screen was off color
    Checked the brightness settings and realized it was set way too low. Adjusted it and the chowder looked perfect
    I do think that a candy apple or dark green bowl would have been very festive. I myself prefer to eat from white dishes
    Love tjhe recipe and you Chef John

  • Thank you, Chef, for presenting a lower sodium recipe. I have medical condition which keeps me from using too much salt (I do have to scratch the bacon from this dish tho)

  • You probably don’t read comments on these old posts, but I think some petite frozen peas would add a nice color. But I think your friends were right. It looks yummy!

  • What if you threw some spinach in a blender with chicken broth and added that? Would that be enough to make it a green font which might look better

  • Gordon, you just made Grilled Cheese and Tomato soup XD Don’t lie to us and be like “Oh it’s a fancy soup with tomato and welsh blah blah with cheese on the finest of breaded toasts-” It’s Grilled Cheese and Tomato Soup! Just fancy! Lol

  • The tomato soup is out of this world, I’ve made it four times now it’s such a life saver for lunch. I use smoked paprika in mine and it’s knockout. The Pesto that goes with it really adds some amazing flavor and texture to the dish.

  • your recipes and your videos are amazing! I’m going to try some of your recipes.. Meanwhile, if you need some Korean cooking inspiration, hope you can check ours too!:)

  • Bacon is excellent in a potato soup, but for Clam Chowder salt pork is the way to go. The smoke flavorings in bacon are simply too strong for the subtle clam. It winds-up being potato soup with clams you can barely taste! Best chowder is a solid classic base using salt pork and flavored with salt, pepper, dill, some parsley, and finished at the last minute with some lemon juice! Bright, creamy, and flavorful.

  • A step i would take, mince the bacon more finely & when the bacon fat has crisped a bit and the onion & celery have been added to deglaze the pan, i would add a pinch of celery salt & 1 to 2 tbsp of white flour for a rue, then add the stock and this will even the color & thicken the soup just a little. My favorite type of potato has the red skin & the creamy smooth texture.

  • yo babs(andrew if you prefer) considering the amount of butter/bacon grease and sugar in your life, how do you stay thin?? real question… I need answers

  • I’m 18 and i live in the United States, and I was wondering about all of the recipes with alcohol in them and scents I can’t drink alcohol what can use instead of alcohol

  • Foolish, noob question alert!… If I wanted to make a larger batch of this for a gathering, would my immersion blender work as well?. (So that I can bend it all at once in the pot.)

  • kids love chef boy r d 1 dollar+ a can feeds one a can of tomato soup one can water 1 tab tomato paste or 1 8 oz can tomato sauce 1st cook pork sausage with a sprinkle of sage salt and pepper bad moms or dads will add 2 teaspoons sugar just kidding or 1 in butter cook till brown browning is a must add can water and tomato soup add 1/2 cup alphabet el guapo pasta in every mexican isla of a walmart fred meyer safeway ect for 50 cents u can get a 7 oz package add to any soup moms and kids will love it and a lil gos along way cook 10 to 15 min add small can tomato sauce or tab spoon tomato paste cook till pasta is done im a really bad mom take off the heat melt a pat of butter in till smooth want ravalloils buy a packet of those tortaleniys things in a packet in the cheese aslil throw them in to sauce with out pastsa cook according to packet just saying makes more for the kids in a healthy way and some for mom and dad and a salad with toasted garlic bread i like green beans to with this

  • Gordon is NeVer allowed to use the term Simple again. Fuck me cheese toast and tomato soup my ass. Bloody hell fit for King.. I fuckin Quit! LOL

  • Camera crew: “Okay Mr. Gordon, up next we have the Shepherd’s Pie…”

    Ramsay: “Michael Bay seasoned with coke like I season with salt”

    Also me: (after reading the title) *checks to see if I’m still watching YouTube*

  • Gordon I’m a native American from the blackfeet tribe I wanted to ask what would be a good way to cook elk meat I’m used of drying it and eating it that way like they used to 150 years ago thanks.i dont look native I know but my mother is full blood blackfeet and father is half German lol thanks again

  • Me: Wow! What a coincidence. I just had the Welsh rabbit and tomato soup for lunch. Also me:U did. No. Not really. I was too fuqn hungry so I just had a toasted tomato sandwich. Lol

  • This is wonderful. Squash and tomatoes are some of my all time favourites from growing up in South Louisiana, where we grew our food.

  • Are there any tomato substitutes that you can use to make a soup with, like tomato soup?
    I’ve always loved tomato soup, but learned i’m allergic to tomatoes, and want to still be able to eat the delicious soup, even if the taste is a bit different.

  • 7:46
    Watch closely.

    Clove… He counts 3… What he actually put in was 5. So do yourself a favor, go by what you see and hear, not by what he says. I can’t believe they left this part in…. unless… maybe he fucked up and put 2 cloves too many…. in which case, I guess you’ll have to taste it to see if 3 cloves or 5 cloves are what is required when following this recipe.


    You think a world known gourmet chef would put it in clear verifiable material but what I am seeing so far is “just for show” and the occasional “oops, we fucked up and forgot that part”

  • So many soups start with mirepoix/soffritto/holy trinity nut I love that this one starts with a much holier celery, onion and BACON. Mmmmm Bacon!

    On the other hand, I hate the jarring red capsicum (bell pepper) what’s wrong with the more traditional corn?

  • 4:41

    No one will comment on this, or even like this…. No one watches this specific video anymore or they just can’t be bothered to offer some helpful information… Or they just don’t give a shit.

    IN ANY CASE, I am going to ask anyway…..

    From the time stamp marked above, listen carefully to what Gordon says about “a little splash of…?????? Perry?” for the Gutsy Cheese on Toast he’s doing.

    He got SO QUIET and so quietly mumbled the ingredient he used, its like he didn’t want you to know…. I am Southern American, I don’t speak this fancy Posh British that Gordon is so fond of. And I certainly have hearing issues, so this is an honest plea for help.

    So please, anyone… Help a Country Cook out here, tell me what sauce or liquid he is splashing onto the Gutsy Cheese on Toast…? I swear he says “Lily and Perry” but what in the world is that?

    I have every other ingredient needed for this so I can make it, except for that splash of the mystery poshy-british accent-covered ingredient.


  • On your bean recipe: Very good except the olive oil and I would to keep it heart healthy add the vegetables whole depending on texture and cook time add to the soup so niether the tomatoes or celery are wilted but each whole and not over cooked but perfect