Virginia Brunswick stew is a thick, hearty tomato-based stew made with chicken or other meats, vegetables, and seasonings cooked down until everything becomes rich and spoonable.

Burgoo is Kentucky’s thick, slow-simmered stew made with a mix of meats, vegetables, and deep savory flavor.

A traditional coastal, creamy, and hearty soup, often described as a comforting dish with a savory, oceanic flavor.

Étouffée is a Louisiana dish of seafood smothered in a rich, seasoned sauce and served over rice. Crawfish is the classic star, but shrimp and crab know their way around the pot too.

New Mexico green chile stew is a warming bowl of roasted green chile, pork, potatoes, onions, garlic, and broth.

Gumbo is a Louisiana stew built from roux, stock, seasonings, and ingredients like seafood, chicken, sausage, okra, or filé. It is dark, soulful, complicated, and deeply personal.

Hatteras Island-style clam chowder is a clear-broth chowder made with clams, potatoes, onions, and often bacon or salt pork.

Knoephla soup is a creamy North Dakota dumpling soup made with little doughy dumplings, potatoes, onions, carrots, and broth.

Long Island clam chowder splits the difference between New England and Manhattan styles, blending clams, potatoes, vegetables, and a tomato-kissed broth that can be creamy, brothy, or somewhere in between.

Lowcountry boil, also called Frogmore stew, is a one-pot feast of shrimp, sausage, corn, and potatoes boiled with seasoning and dumped onto a table for everyone to share.

Manhattan clam chowder is the tomato-based red chowder made with clams, potatoes, vegetables, herbs, and a bright brothy base.

A spicy, tomato-based clam soup signature to St. Augustine, Florida, featuring local datil peppers, clams, and vegetables.

New England clam chowder is a creamy soup made with clams, potatoes, onions, salt pork or bacon, and milk or cream.

Pine bark stew is an old South Carolina fish stew made with freshwater fish, potatoes, onions, bacon, tomatoes, and seasonings.

Potlikker is the savory broth left after cooking greens with pork, onions, and seasoning. It is smoky, salty, earthy, and so good people sop it up with cornbread.

Rhode Island clam chowder is the clear-broth chowder: clams, potatoes, onions, pork, and clam liquor with no cream and no tomato.

Saimin is Hawaii’s cozy noodle soup made with springy noodles, savory broth, and toppings like char siu, egg, kamaboko, and green onion. It is plantation-era comfort in a bowl.

She-crab soup is a rich Charleston soup made with crab meat, cream, sherry, and traditionally crab roe.

Shrimp bisque is a rich Louisiana seafood soup made with shrimp, stock, vegetables, cream, and deep shellfish flavor.

Turtle soup is a dark, rich New Orleans soup made with turtle meat, vegetables, spices, tomato, stock, and often a splash of sherry.

Vermont corn chowder is a creamy New England-style soup made with sweet corn, potatoes, onions, milk or cream, and often bacon or salt pork.

Virginia peanut soup is a creamy soup made with peanuts or peanut butter, broth, onions, celery, and cream.

Yaka Mein is a New Orleans noodle soup made with beefy broth, spaghetti or noodles, meat, green onions, hard-boiled egg, and hot sauce

A hearty, tomato-based Italian American seafood stew that originated in San Francisco in the late 1800s.

A creamy, thick chowder similar to New England style, but with key differences: it's often served in a sourdough bread bowl and may incorporate unique regional ingredients.