I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than 4 hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
Tailgating at Friday night high school games brings our children and friends together to share great food. Gumbo is a Southern standard that definitely feeds our hungry crowd. —Heidi Jobe, Carrollton, Georgia
Catering to a Christmas crowd or a huddle of hungry Super Bowl fans? Try this hot savory soup loaded with veggies, chicken and seasonings. Ladle it up with warm bread for a hearty stick-to-your-ribs meal in a bowl.
A close friend passed on this recipe. It's been in her family for years, and now it's a favorite in ours, too (my husband and I have an 11-year-old son). In fact, we've turned having Black-Eyed Pea Chowder into a New Year's tradition at our house
For a large crowds, I've sometimes doubled the recipe. Everyone that I've made it for has enjoyed it. I even have a friend who doesn't like black-eyed peas but loves the chowder.
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, “My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather.”
Here’s a simple soup with plenty of taste and just a little heat. Loaded with Sweet potatoes, black beans and sausage, it tastes even better the next day—if you have any left.—Gilda Lester, Millsboro, Delaware
This soup's unique flavor comes from the wonderful combination of allspice, okra, tomatoes, corn, pepper and cloves. Every serving is loaded with nutrition and color.—Clara Coulston, Washington Court House, Ohio
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables and keep it healthy, but wanted it to be interesting and original, too. My wife suggested adding the andouille.—Steven Thurner, Janesville, Wisconsin