Shrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings.
The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley.
MOST ICONIC Shrimp Bisque
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She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color.
The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots. A regional specialty of Tidewater, Virginia, the South Carolina Lowcountry, and Georgia coast, it was first introduced to these parts by the Scottish settlers in the 1700s in the form of partan-bree, a famous seafood bisque, but it was not until the 1900s that the soup gained its present-day form.
MOST ICONIC She-crab soup
View moreCaldo de siete mares is a popular Mexican soup featuring seafood cooked in a light broth. The dish is most popular in Mexico's coastal regions, where an abundance of fresh, local seafood ensures that the soup has a unique flavor. When it is ready for consumption, it is often served in large bowls with lime wedges and hot sauces on the side for an extra kick.
One of the earliest and quintessential American dishes, New England-style clam chowder is a creamy stew made with briny clams, chunks of salt pork, sweet onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed near Plymouth Rock in 1620.
Hungry and with nothing to eat, they turned to delicious clams that are commonly found on New England's shores and cooked them in pots filled with water over an open flame. As for the word chowder, some claim it stems from the French chaudiére, denoting an iron cooking pot, while others claim it stems from chaudeau, meaning hot water.
MOST ICONIC New England clam chowder
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Caldo de camaron is a Mexican soup featuring tender pieces of shrimp, chayote squash, and carrots in a broth made with chilis and stewed tomatoes. The dish can be found throughout Mexico, and its origins lie with the ancient Nayarit, who used to prepare a spicy chili-based soup with shrimp.
It is recommended to garnish the soup with chopped avocado and a squeeze of lime juice.
MOST ICONIC Caldo de camarón
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Following in the footsteps of the classic New England-style clam chowder, Californian clam chowder is a creamy stew containing clams, potatoes, and onions. The key to making it Californian-style is to carefully tuck the chowder inside a sourdough bread bowl, which is the Californian way to enjoy this iconic American dish.
Clam chowder in a sourdough bread bowl is believed to have originated in 1849, in the San Francisco restaurant called Boudin, and has since become the signature dish of the city.
MOST ICONIC Californian Clam Chowder
View moreJamaican fish tea is a light soup or a fish broth seasoned with salt, pepper, and thyme, unlike other Jamaican soups that are usually hearty and thick. It features small, inexpensive fish such as herrings, and vegetables such as bell peppers, carrots, onions, and green bananas.
Some believe that the soup is a strong aphrodisiac, and it can be found throughout Jamaica, where it is usually sold at beach shacks.
MOST ICONIC Fish Tea
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Although New England clam chowder boasts with its salt pork, mollusk, potato, and onion mixture, New Yorkers have their own Manhattan variety of the dish, a light tomato stew similar to minestrone, filled with carrots, onions, potatoes, celery, and lots of large, chopped chowder clams accompanied by aromatic herbs such as thyme, oregano, and pepper.
It is said that the flavor significantly improves after a day, so if making it at home, it's best to let it sit and reheat it the next day. As for its origins, some claim that it was invented in Rhode Island regardless of Manhattan in its name and that the original recipe was inspired by immigrants from Italy or Portugal.
MOST ICONIC Manhattan Clam Chowder
Fish broth is a flavorful Trini soup made with vegetables, fresh herbs, fish, and either pasta or dumplings. It is believed that the broth tastes even better the next day when it gets reheated. The dish varies from one household or restaurant to the next one, since the flavor of the broth depends on how the fish is marinated and seasoned.
Fish broth is traditionally served as a main dish, unlike other countries where soups are typically served as a starter.
Shrimp Chippewa is an American dish hailing from New Orleans. It was invented by Paul Prudhomme in a restaurant called Commander's Palace. The dish is a simple combination of sautéed shrimp, shallots, mushrooms, and garlic. Other ingredients include butter, chicken broth, and chopped spring onions and parsley.
Although it's technically a soup, shrimp Chippewa is more of a main dish. It's traditionally served with lots of French bread to soak up the garlic and butter sauce. The word Chippewa in the name of the dish refers to Chippewa Street in the Irish Channel.
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