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
