This American classic was developed as the vegetarian version of the infamous New England clam chowder. Creamy and sweet, this yellow-tinted soup can add a little sunshine to the cloudiest of days. We serve the soup with a homemade parmesan crisp for a bit of crunchy richness. In true Morgans’ Soup style (and unlike the American version!), the soup is low in bad stuff and high in good stuff, with low fat milk in place of the cream usually found in a chowder.