Our souls are definitely nourished at Ocean Reef as last year we consumed over 5,500 gallons of delectable soups. The all-time favorite is the Clam Chowder with the Conch Chowder close behind. Along with our classic soups, the variety of choices is quite lengthy with a few served only at a particular restaurant.

You most likely do not know that Chef Chuck Corbin is the master of our soup recipes. While we are all tucked in our beds, Chef Chuck arrives at 1 a.m. to the Commissary five nights a week and, with staff, creates most of our soup and stocks.  By 9 a.m., these gallons of deliciousness are ready to be delivered to the restaurants around The Reef.

Along with our classic soup, the variety of soup offered depends on products from our South Florida purveyors. Just like any creative cook, Chef Chuck utilizes the best ingredients that are available. Homestead tomatoes are headed for a tomato bisque, freshly caught fish becomes a seafood gumbo, and all that local corn is ready for corn chowder. These “soups of the day” are some of the most popular items on our menus.

Another soup guru is our own Chef Sue Grymala who makes all of the soups at the 19th Hole, including her famous chili. Checking out the soups offered on the chalkboard is one of my favorite tasks. They are always awesome creations in a cup or a bowl.

The Islander is of course back in a big way and the Lobster Bisque is definitely available. Who can resist that lovely pitcher poured tableside over a lobster bite?  The gallons of lobster stock are made in the Commissary and then delivered to Chef Sean Bernal for the piece de resistance.

So from Gazpacho to French Onion to Grouper Chowder, the soup is waiting for you at an Ocean Reef restaurant or even a phone call away at Private Dining.

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”  Auguste Escoffier