Corn and Crab Chowder Recipe by Ruth Paget
Makes 2 quarts
Ingredients:
-2 cups chopped potatoes
-3/4 cup thin onion slices
-1½ cups hot water
-1½ teaspoons salt
-2½ cups milk
-1 (6.5-ounce) can crab meat
-2 (17-ounce) cans cream-style corn
-1 tablespoon minced parsley
Steps:
1-In a large soup pot, combine potatoes, onions, water, and salt.
2-Bring soup contents to a boil and cook covered for 10 minutes. Do not drain.
3-Add milk, crabmeat, and cream-style corn to the soup pot.
4-Cook over low heat until piping hot.
5-Sprinkle with parsley at serving time.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
