Michele’s Foundation Soup

New England Chowder

Preparation info

  • Makes:


    • Difficulty


Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I named this chowder “foundation” soup because it is the perfect example of a hearty basic soup that can change character throughout the week to please your family’s individual tastes and needs. It is both easy to prepare and full of American down-home goodness.

If you double or triple the base and freeze it in 2-cup portions, you can then thaw the frozen portions any night of the week and finish it with potatoes and seafood (also see the variations for other ideas).

To make this soup in larger or smaller quantities, figure on for each portion: ½ onion, ½ rib celery, 1 medium potato, 1 to 2 carrots, 4 to 6 ounces fish, and 1 to 2 cups broth or other liquid.

To round out the meal, either first serve Watercress Salad with Ricotta Pecorina, A Basic Vegetable Salad, or A Monday-to-Friday Green Salad, or follow this soup with Broiled Bananas or Brown-Sugar-Glazed Pineapple.