I'm another soup addict!
At home, I usually only make New England Clam Chowder (my own recipe, it's great!), a seafood/chicken/sausage gumbo, chicken rice soup (my other half abhors those wide egg noodles that I love), and occasionally some Chicken Tortilla. I've made Chicken Tortilla with smoked chicken as well as raw chicken. I also will occasionally make Posole, which my other half adores, but, I have to smoke the pork first, and that takes a day!
I made some of MY clam chowder at work a couple of days ago, as a "sample" for the managers to taste, since the Chef is thinking about putting an entree Clam Chowder on the menu, with huge chunks of veggies, potatoes, and clams, and served in a baked, halved, and hollowed out Acorn Squash. Odds are, when we go with the Fall Menu, I'll have to make my French Onion Soup, which is out-of-this-world good. Chef is also talking about putting a Boullabaise (sp?) on the menu. I usually have one "weekly" special soup to make, that's usually a bisque or "cream of" type soup. My homemade Cream of Mushroom that I make at work is another addicting soup.
Robo, that Chicken Corn Chowder with smoked chicken and chorizo sounds totally addicting! I added that to my "must make" list. Would you be willing to share the recipe?
Luvs, could you enlighten me as to how you got "vegan" and "beef" together in the same soup? I didn't think that was possible?