I’m doing a good job making my little batches of soup. I’m
learning that when you cut recipes down, you don’t have to use absolutely all
the original ingredients. This recipe is
an amended version of Potato Seafood Chowder.
“Seafood” became just crabmeat. The original version had shrimp,
oysters, crabmeat and scallops in it. The
original version also calls for seafood stock or a bottle of clam juice. I substituted those flavors by adding a
teaspoon of Ranch Dressing mix.
Different flavors, but I didn’t miss the seafood stock. There are so many spice blends available
now. When I started cooking 45 years
ago, we had to stock all kinds of dry herbs to make our own blends. Cooking from scratch has become much easier
and that’s a good thing. Young families
don’t have time to cook like at home moms of the 1960s did. Use whatever makes your job easier.
I’ve been thinking a lot about a fall vacation my husband
and I took years ago. We had scheduled
an October vacation to Myrtle Beach, SC months in advance. Then Hurricane Ophelia started her way up the
east coast. We hesitated. We cancelled.
We changed our minds when the hurricane just swirled off the cost, and
we rescheduled. Off we went and as soon
as we reached Myrtle Beach we loaded up on fresh seafood and groceries. We figured we would be ‘stranded’ in our
corner suite for a few days. That is
exactly what happened. We cooked, ate,
and enjoyed watching the storm from our 6th floor ... floor to ceiling
Potato Crab Chowder
Combine the first 6 ingredients in a crock pot and cook on
high until the potatoes are done. Add
the corn and 30 minutes later add the crabmeat and Half and Half. Stir in instant mashed potatoes a Tablespoon
at a time until the chowder reaches the desired thickness. Add a generous sprinkle of black pepper and a
little salt before serving.