It is a leftover liquid from a meal consisting of field peas, collard greens, beans, pork, or similar ingredients.
The soup consists of stewed, meat broth, spaghetti noodles, and garnishes including hard-boiled eggs and green onions.
Large squid, fish and seafood broth, fish broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings are typically used to prepare the soup.
She-crab soup, which is a cross between a bisque and a chowder, is made with heavy cream or milk, crabmeat, sherry, fish or crab stock.
Vermont corn chowder is a traditional dish consisting of corn, onions, peas, potatoes, and cabbage cooked in a milk-based broth.
Louisiana is the origin of the traditional American soup known as turtle soup. This soup is so hearty that it borders on being a stew.
Alluding to the harmonious union of meat and vegetables in a clear chicken broth.
There are numerous variations of this dish, but it typically consists of thin noodles in a clear broth with fish cakes, scallions, and frequently.
clam chowder is a smooth stew produced with briny clams, salt pork chunks, sweet onions, potatoes, and milk.
When they were hungry and had nothing to eat, they turned to the delicious clams.
Gumbo, a hearty soup that is typically prepared in large, black iron pots, is the best representative of the authentic flavor of New Orleans.
As a cultural and culinary icon of Louisiana, jambalaya can consist of seafood and okra with tomatoes.