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Friday, April 28, 2023

Crab Meat Chowder Recipe by Ruth Paget

Crab Meat Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (10.5-ounce) can cream of mushroom soup 

-3/4 cup milk -1 (10.5-ounce) can tomato soup 

-1 (6.5-ounce) can crab meat 

-1 teaspoon cayenne pepper 

-1 (6-ounce) can evaporated milk 

Steps: 

1-Blend mushroom soup and milk together. 

2-Stir in tomato soup, crab meat, and pepper. 

3-Slowly pour in evaporated milk and blend well. 

4-Cook over medium heat for 25 to 30 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


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