You’ll notice that soup #35.5, Crab and Corn Chowder, doesn’t get a whole number to itself, though it got some pretty great raves from the crowd.That’s because it’s really Soup #35, Crab Confetti Soup, reinvented as a chowder.
The Crab Confetti soup just didn’t rock my boat the way I’d hoped. Too much roux, not enough Half and Half, and the canned crab…well, it was ok. On the other hand, it dawned on me that there was a great chowder lurking below the surface of this soup…so I made it so by adding:
- three cups of diced white potato (peeled, boiled till a fork passes through, then cubed)
- two cups sweet yellow corn
- 1 pt (or more) Half and Half
Then I brought the whole thing to just below a simmer and let it blend for about 20 minutes.
Ok…that’s a soup I’d serve to company.
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