Chowder comes in a can. At least that’s what I believed in youth. Then my parents gave me a German cookbook. I made Westerlander Fischsuppe with mussels, fish, noodles and tomato. After that, no more canned chowder in the home. That meal was surprisingly easy to make and very hearty. Continue reading
In Virginia and Maryland, the blue crab capitals of the Eastern seaboard, there are two types of crab aficionados. Those who grab a pile of crabs, spread them out on newspaper and then pick for hours on end. And then there are those like me who like our crabmeat in a nice little tub labeled “jumbo lump”. Continue reading
Some of the best meals are eaten with a spoon. Pureed soups are great, and thick chunky chowders are even better. I make so many soups that I rarely order them in restaurants, but if a well populated chowder presented itself, I would reconsider. Especially if it contains cheese.