This Sunday’s soup: Corn and Crab Chowder. The nice thing about this one is that it’s fast, as well as tasty.
All in all, this came out pretty well…but I didn’t get it as creamy as I’d like, and using canned crabmeat just isn’t worth it. Not that it kept us from going back for seconds (or thirds), but it didn’t live up to my hopes. I’ll have to try again when I can get some fresh, or even frozen crab. That, and I’ll increase the amount of half and half, decrease the stock, and actually use all the flour I put in the recipe. Continue reading
I was sitting in Whole Foods munching on a sausage and peppers sandwich I’d made up from the unholy union of their food bar and a roll from their bakery, and thought to myself…this would make a pretty good soup.