So this was one of my first husband’s favorites – we loved Duck Inn.. it was classic Virginia Beach and they happily shared the recipe for their most popular soup: Fisherman’s Chowder. I decided to do this soup because it is so wonderful and satisfying, especially on a cold night but I couldn’t find the recipe so I did it from memory – although now, looking at the recipe, my memory was not very good. Anyway – it turned out great nonetheless.
Started with two cans of cream of potato soup and one can of milk.
Next caramelized onions (although I now just cooked the onion until translucent with chopped celery).
Small can of mushrooms, caps and pieces, drained (yes, you could use fresh mushrooms but I am trying to make the chowder I remember).
Can of minced clams, drained (I sometimes use a little of the clam juice for flavor).
Imitation crab – obviously real crab would be equally wonderful but I actually like the texture and body this crab adds and the original used imitation crab.
I keep the crab in fairly large chunks.
Small can of sweet corn, drained.
1Tbsp of Old Bay, 2 tsp granulated garlic / garlic powder (NOT garlic salt), 2 tsp dried thyme, and freshly ground black pepper
1/2 lb cooked shrimp.
Simmered until everything is heated through – I was waiting for my Heart to get home from skiing so it simmered for about 45 minutes. Right before serving, stir in 1/4c half & half. This adds richness but still keeps it “light”. It was a rainy day up on the slopes so my Heart was fairly soaked through when he got home – this was the perfect dinner – YUM!
*** This recipe doubles easily. Larger can of mushrooms and corn – five cans of soup – three cans of clams – two packages of crab – 1 lb of shrimp – increase seasoning to taste.
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