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.