Soups & Stews to Warm Your Soul: Local chefs share six recipes for satisfying bowlfuls, from elegant bisques to a spicy vegetarian pozole

(Left) Jill Mathias with friends from The Goatery; (Right) Cauliflower & Goat Cheese Soup.

Cauliflower & Goat Cheese Soup

Chez Nous chef Jill Mathias delivers an elegant, ultra-creamy bowlful >>GET THE RECIPE HERE

(Left) “Pumpkin seed oil reinforces the color and flavor of the butternut squash.” —Ben Berryhill; (Right) Ben Berryhill.

Butternut Squash Soup with Candied Walnuts & Cardamom Cream

Red Drum Chef Ben Berryhill adds texture and spice to this rich, smooth Soup >>GET THE RECIPE HERE

(Left) Charleston Okra Soup; (Right) Matt Lee and Ted Lee.

Charleston Okra Soup

The Lee Brothers’ tomato-based Lowcountry classic is enriched with a beef bone and marrow >>GET THE RECIPE HERE

(Left) Catfish & Crab Stew; (Right) Chef and author Kevin Mitchell.

Catfish & Crab Stew

Culinary Institute of Charleston chef-scholar Kevin Mitchell offers a contemporary, coastal take on a Traditional dish that serves a crowd >>GET THE RECIPE HERE

(Left) “A twist to this dish that I really enjoy is the addition of shucked raw oysters at the last minute of the cooking process, for a Lowcountry spin on pozole.” —John Lewis; (Right) Fire-roasted Green Chile Pozole.

Fire-roasted Green Chile Pozole

Rancho Lewis pitmaster John Lewis serves up this hearty vegetarian stew with hominy and smoky chile spice >>GET THE RECIPE HERE