- Roasted Tomato and Basil
- Shrimp and Corn Chowder
- Chicken and Vegetable
- Cream of Mushroom
- Butternut Squash
I have orders for 110 quarts total. A few tips when making soups, chowders, stews, etc. :
- Always use kosher salt.
- If possible, look for whole peppercorns and grind them yourself. It is more potent with a fresher flavor. For light colored soups, use white pepper. It is stronger than black, so use sparingly.
- Make your own stock. It brings the soup to another level. Just throw the ingredients in a pot with cold water and leave it for a few hours.
- Make a lot at once and freeze in smaller portions
- Use fresh herbs and add them at the end
I'll start with the most popular: the chowder. I describe how to make it here.