Food

Recipes | Soups and Chowders

The spring thaw happens slowly (sometimes much too slowly), so keep warm during the transition with a steaming bowl of soup or creamy chowder. Make a large pot over the weekend and enjoy weekday leftovers, or freeze and enjoy later.

By Aimee Tucker|Feb 14 2013| Print icon

A bowl of creamy soup with vegetables and chunks of meat, accompanied by slices of crusty bread on a checkered cloth.

Sweet Potato Corn Chowder

Photo Credit: Seavey, Aimee
Sweet Potato Corn Chowder
Sweet Potato Corn Chowder
Photo Credit: Seavey, Aimee
The spring thaw happens slowly (sometimes much too slowly), so keep warm during the transition with a steaming bowl of soup or creamy chowder. Make a large pot over the weekend and enjoy weekday leftovers, or freeze and enjoy later.

Aimee Tucker

Aimee Tucker is Yankee’s senior digital editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.

More by Aimee Tucker

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