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Savor Winter: Easy Comfort Recipes for Chilly Nights

STORY BY BAILEY GILLIAM

Cold evenings call for something warm, hearty and homemade, a dish that wraps you in comfort with every spoonful. For this Cozy Issue we’ve gathered favorite soups and stews from local chefs, from Lowcountry classics to personal family recipes and inventive seasonal creations. Each bowl tells a story: the aromas that evoke childhood memories, the secret techniques passed down through generations and the small touches that make a recipe truly special. Pull up a chair, grab a spoon, and savor the warmth of the Lowcountry, one bowl at a time.

She crab soup

At Charlie’s L’Etoile Verte, owner Margaret Pearmankeeps one of the Lowcountry’s most beloved traditions alive with a recipe that’s stood the test of time. “It’s one of those recipes you never rush,” Pearman says. “The secret is in building the base slowly, letting the butter, vegetables and thyme come together before adding the cream.” Each batch is finished with a splash of sherry and a generous handful of crab meat, creating a soup that feels both indulgent and comforting. “There’s something about the aroma of crab and sherry that immediately makes people smile,” she says. “It’s elegant but still has that down-home feel.”

INGREDIENTS

  • 1/2 pound unsalted butter
  • 2 carrots, diced1 yellow onion, diced
  • 1/2 stalk of celery, diced
  • 2 quarts of heavy cream
  • 2 bay leaves
  • 1 cup flour
  • 1 tablespoon dry thyme
  • 2 cups lobster stock
  • 2 cups chicken stock
  • 3 shakes Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white pepper
  • 2 teaspoons Kosher salt
  • 1/4 cup cornstarch
  • 1/2 cup cooking sherry
  • 1/2 pound crab meat (claw meat works well)

DIRECTIONS [1] Heat the butter over medium heat in a large pot. Once the butter has melted, add the diced celery and onion. Cook for 8 to 10 minutes, or until tender and translucent, stirring often. Add carrots and thyme; cook for another 8 minutes. [2] Next, sprinkle in the flour, coating everything evenly. Continue to stir constantly to create a roux. Then add the stocks and heavy cream. Bring up to a simmer for 5 minutes. [3] Using an immersion blender, combine all the ingredients in the pot until smooth and well-blended. Stir in the Worcestershire sauce, Tabasco, white pepper and kosher salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20 to 30 minutes to allow the flavors to bloom. [4] Stir together the cornstarch and the sherry to make a slurry. Pour the slurry into the soup while stirring. Bring the soup back to a boil to thicken to the desired consistency. Finish by adding the crab meat. [5] Cool and store for up to a week.

Roasted butternut squash bisque

For executive chef Beth Cosgrove of the Palmetto Bluff Club, the beauty of a dish begins with what’s in season. Her roasted butternut squash bisque is a fall favorite, rich and velvety, finished with toasted pumpkin seeds, buttered croutons and a drizzle of herb oil. “We have squash and an abundance of other winter vegetables currently being harvested from Palmetto Bluff’s on-property farm,” she says. “We love featuring dishes that highlight this incredible fresh produce, and this one came on the menu just in time for the cold weather. It’s simple, seasonal and satisfying: the kind of soup that makes you pause, savor each spoonful and appreciate the beauty of fresh ingredients.”

INGREDIENTS

  • 2 pounds whole butternut squash
  • Extra virgin olive oil
  • Kosher salt, to taste
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 large leek, white and light green parts only, diced
  • 1 quart (4 cups) low-sodium chicken broth
  • 2 cups heavy creamToasted pumpkin seeds
  • Buttered croutons

DIRECTIONS [1] Heat the oven to 425 degrees. Trim the ends of the squash so that it can stand flat on your cutting board, and carefully slice lengthwise in half. Scoop out and discard the seeds and membranes. Brush the cut sides with extra virgin olive oil, season with salt, and place cut-side down on a half sheet pan. Roast for 45 to 55 minutes, or until very tender and caramelized. Let cool slightly, then scoop out the flesh (discarding the skin). Set aside for later. [2] Meanwhile, combine the butter and olive oil in a large soup pot, and place it over low heat. Once lightly bubbling, add the leeks and a generous pinch of salt. Cook, stirring occasionally, until the leeks are very soft, about 10 to 12 minutes. Add a splash of water if necessary so that the leeks do not gain color. [3] Add the reserved roasted butternut squash, chicken broth and cream and bring to a simmer. Simmer for 10 to 15 minutes or until the flavors have melded together. Remove from the heat. [4] Transfer the soup to a high-powered blender, and blend until it is very smooth and creamy. Season to taste with salt and pepper. [5] Serve and garnish with extra-virgin olive oil, croutons and toasted pumpkin seeds.

Tom Kha (Thai coconut chicken soup)

For Chef Kanlaya Ouychaisawadof Thai Smile Cuisine, Tom Kha isn’t just a recipe, it’s a memory brought to life. “Growing up in Thailand, this was the dish my mother made whenever someone in the family was tired, sick or simply needed comfort,” she recalls. The gentle scent of galangal, lemongrass and lime leaves still takes her back to those moments of care and connection. Now on Hilton Head, she prepares Tom Kha with the same devotion, slowly simmering fresh herbs before stirring in rich coconut milk. “The secret is patience,” she says. “Never rush the coconut milk, or it will separate.” For her, this soup bridges two worlds: her Thai roots and her life on the Carolina coast, reminding her that true comfort “doesn’t need to be complicated; it just needs to come from the heart.”

INGREDIENTS

  • 1 2/3 cups coconut milk
  • 2 1/2 cups chicken broth1 pound sliced chicken breast (or any preferred protein)
  • 1/2 cup sliced galangal (or fresh ginger if unavailable
  • )2 stalks lemongrass, cut into 2-inch pieces and smashed
  • 3 shallots, peeled and smashed (or sliced red onion)
  • 3 kaffir lime leaves, torn 4 to 5 mushrooms, sliced1/2 cup cherry tomatoes, halved
  • 2 Thai red chilies, sliced (if you enjoy spice)
  • 3 tablespoons fish sauce2 tablespoons lime juice

DIRECTIONS [1]In a pot, bring chicken broth, galangal, lemongrass, shallot and lime leaves to a gentle boil. Simmer for 7 minutes to release the aroma. [2] Add the chicken, and cook until done. [3] Season with fish sauce, sugar and chili. Add mushrooms and tomatoes, and bring to a boil. [4] Stir in coconut milk and heat gently, being careful not to boil so the coconut’s natural sweetness is preserved. [5] Turn off the heat, stir in lime juice, and add cilantro. [6] Garnish with cilantro and serve warm.

Roasted tomato basil soup

For Cassandra Schultz, owner of Cassandra’s Kitchen Store, tomatoes are a year-round passion. When winter rolls in, she turns to a warm, comforting favorite: Ina Garten’s roasted tomato basil soup. “In the summer, it’s a no-brainer,” she says. “You can just slice them, drizzle olive oil and eat them right up. But in the colder months this soup is the perfect way to enjoy tomatoes when they’re out of season.” She first shared the soup with her book club, which she calls more of a “let’s eat good food” club than a reading group. “It’s warm, familiar and delicious,” she recalls. “It brings back those cozy childhood memories of tomato soup on a cold, damp day.”

INGREDIENTS

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup plus 2 tablespoons olive oil (Olio Santo)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

DIRECTIONS [1] Heat the oven to 400 degrees. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper. Spread the tomatoes in one layer on a baking sheet, and roast for 45 minutes.[2] In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. [3] Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Cream of celery and potato soup

 For Paul “Stew” Stewart, co-owner of Palmetto Bay Sunrise Cafe, comfort begins with simplicity. His cream of celery and potato soup is proof that a few good ingredients — potatoes, celery, onion and a touch of cream — can create something deeply satisfying. “It’s one of those soups that feels like home,” Stewart says. “It’s smooth, cozy and just rich enough to make you slow down and enjoy it.” Finished with a golden Parmesan crisp that adds a whisper of salt and texture, the dish strikes the perfect balance between rustic and refined. “We serve it on cool mornings when people come in looking for something warm and familiar,” he adds. “It’s a little bit of comfort in a cup.”

INGREDIENTS

  • 4 large russet potatoes, peeled, diced and rinsed
  • 1 celery stalk, washed and chopped1 small yellow onion, diced
  • 6 cups cold water
  • 1 teaspoon salt
  • Pinch of pepper
  • 1/2 cup heavy cream
  • 8-ounce block Parmesan cheese

DIRECTIONS [1] Add vegetables to a stockpot with 6 cups of cold water. Bring to a boil and cook until tender. Add 1 teaspoon salt and a pinch of pepper. Let cool slightly. [2] Purée vegetables and liquid in a blender. Strain back into the stockpot, and cook on low heat. Add heavy cream and stir. Adjust seasoning. [3] Grate Parmesan cheese, using the large holes of a box grater. Sprinkle a pinch into a nonstick skillet until bubbling, then remove with a spatula to paper towels. Cool and garnish the soup.

Lowcountry chowder

From the docks to the dinner table, few know the flavors of the Lowcountry better than Charles Russo, owner of Russo’s Fresh Seafood. His Lowcountry chowder captures everything that makes coastal cooking so comforting: fresh shrimp, smoky andouille, sweet corn and a touch of Old Bay for that signature Southern kick. Simmered slowly in a rich shrimp stock and finished with a creamy base, it’s a hearty, briny bowl that feels like home by the sea. Serve it with a squeeze of lemon and a slice of crusty bread for the perfect taste of local comfort.

INGREDIENTS

  • 1 cup onion, diced
  • 1 cup andouille, diced
  • 1 tablespoon garlic
  • 1 tablespoon Old Bay
  • 3 cups potatoes, diced
  • 1 1/2 cups cut corn
  • 1 quart shrimp stock
  • 1 can cream of celery
  • 1 pound shrimp, cooked and diced
  • 1 lemon Salt and pepper, to taste

DIRECTIONS [1]Sauté onions, andouille, garlic and Old Bay. Add shrimp stock and potatoes. Cook on medium heat until potatoes are tender, about 20 minutes.[2] Add cream of celery and turn heat down so as not to scorch the soup. [3] Add corn and cooked shrimp.

Southwestern chicken corn chowder

For executive chef Wade Haase of The Jazz Corner, food is both comfort and expression, and his Southwestern chicken corn chowder hits both notes perfectly. “I love this chowder because it’s comforting, yet full of life,” he says. “It’s hearty, colorful and just the right amount of spicy. It reminds me of my time in Arizona and my love for Southwestern flavors.” Roasted corn, smoky peppers, tender chicken and a creamy base come together in a soup that’s as vibrant as it is satisfying. “Every spoonful tells a story,” Haase adds. “I’m lucky to work with a talented, passionate team where we create art every night through flavor, teamwork and a touch of jazz.”

INGREDIENTS

  • 1 pound chicken breasts, cooked and diced
  • 2 cups fresh corn
  • 2 cups peeled Yukon Gold potatoes, diced
  • 1 Vidalia sweet onion, chopped
  • 2 poblano peppers, diced
  • 2 red bell peppers, diced
  • 1 jalapeno pepper, diced
  • 1-2 tablespoons butter or olive oil
  • 1 can black beans, drained
  • 2 quarts heavy cream
  • 1 tablespoon corn starch
  • 2 tablespoons water
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt, more or less to taste
  • 1/2 teaspoon pepper more or less to taste

DIRECTIONS [1] In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. [2] Cook the onions and peppers until they are soft and fragrant. Add corn, add potatoes and cook until al dente. [3] Stir in cumin, chili powder, cayenne pepper, salt, and pepper. Cook for 2 minutes. [4] Return the cooked chicken to the pot. Let the soup simmer for 20-25 minutes, until the flavors have melded together. [5] If you prefer a thicker chowder, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, and stir it into the soup. Cook for an additional 5 minutes, or until the sauce has thickened. [6] Garnish with tortilla strips and serve hot.

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