Add corn salt, pepper, cumin, and Old Bay seasoning. Bring to boil. Reduce to simmer for 15–20 minutes.
Stir in crab and heavy cream. Simmer for around 3–5 more minutes.

Garnish with bacon, and oyster crackers. Enjoy!

Add zucchini. Make sure that all the pieces a well coated with oil. Add stock and let it simmer until zucchini is tender.

Turn off stove and put pot to the side with the lid open. After 10 minutes, with a hand mixer, add cheese to the soup and blend everything together.

Once everything is well blended, let it cool completely. Put in a serving bowl and in the fridge for a least 1 hour.

Add broccoli. Cook for additional 5 minutes, then season with salt, pepper, paprika, mustard and hot sauce. Add milk and broth. Simmer over medium heat for 10 minutes.

Mix cornstarch and cold water. Pour into the pot and whisk until smooth. Let it cook to thicken.

Add cheese and cook just until cheese is melted. Adjust seasoning. Serve.

Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.

For the dumplings, in medium bowl, mix lour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.

Put coconut milk, chicken, galangal, straw mushrooms, chili, lemongrass and kaffir lime leaves into a pan over medium-high heat. Bring to a low simmer and simmer (do not boil) for 4–5 minutes until chicken is cooked.

Remove from heat and add fish sauce and lime juice. Taste. Add more flavouring to suit. Serve garnished with coriander leaves and spring onions.

Slice chicken breasts in half crosswise and drizzle with melted coconut oil. Season with black pepper, mixed herbs and basil, ensuring they are evenly coated.

Bake for 10–12 minutes or until cooked through. Don’t overcook. Allow chicken to cool. Using two forks, shred the chicken and set aside.

For the soup:
In a large saucepan, heat coconut oil. Fry onions until they start to brown, then add garlic, carrots, celery, mixed herbs, basil and cardamon and fry for another minute. Pour in vegetable stock, water and coconut milk and allow to simmer until carrots are tender, about 12–15 minutes.

Add sweetcorn, cannellini beans and peas and simmer for another 5 minutes. Stir in the cornflour mixture and simmer until soup thickens to your liking.

Stir in shredded chicken and season with salt and pepper to taste. Spoon into bowls and serve.

Drizzle a small amount of olive oil or some light cooking spray in a medium saucepan. Add garlic and onion and cook for 3–4 minutes until softened. Add carrot and cook for another 5 minutes.

Add stock to the pan and bring to a simmer. Cook for around 15–20 minutes, until carrot is soft and tender.

Prepare the toppings. Lightly toast pumpkin seeds in a dry small frying pan. Once done, crunch some sea salt over the top. In a small bowl, mix crème fraîche and honey.

Once squash is done, remove from oven and carefully scoop out the flesh and add to the saucepan. Use a stick/immersion blender to blend the soup mixture well. Season with salt and pepper to taste.

Pour the soup into a bowl. Drizzle with crème fraîche and scatter pumpkin seeds over. Enjoy!

Add chicken broth and potatoes. Bring to a boil, then lower heat and simmer for 15 minutes, or until potatoes are tender and can be pierced easily with a fork.

Use a slotted spoon to remove about 3 cups of the potatoes from the soup. It’s ok if you get some onions and chiles, too. Set aside. Use an immersion blender to puree the soup in the pot. Alternatively, blend soup in batches using a blender.

Add reserved potatoes back to the soup, along with chicken, beans, and corn. Cook until heated through. Add cheese, stirring until melted. Season with freshly ground pepper and more salt, if needed.

The soup is even better the day after it was made! Serve with all of the toppings and a squeeze of lime.

Pour in chicken stock, cream, thyme and seasoning. Bring to the boil and add rice. Simmer until chicken is cooked and rice is tender, about 12–15 minutes.

Once butter has melted, stir in garlic, shallots, onion and celery. Cook until vegetables are softened, stirring occasionally, about 3–5 minutes.

Add thyme, salt and pepper and sauté another 3 minutes.

Turn the Instant Pot off. Add clam juice and cauliflower florets to the Instant Pot and place the cover on. Make sure the steam release handle is on correctly. Turn the Instant Pot on to Pressure Cook and select High. Set to 10 minutes.

Once the Instant Pot timer goes off, let the pressure out by turning the steam release handle. The float valve will drop when the pot is depressurized. Remove the lid.

Using an immersion blender, pulse the chowder a few times so that it is somewhat smooth but still has some chunks of cauliflower. Add the cream and drained clams and stir until combined. Ladle the chowder into bowls and top with fresh parsley.