Crab Bisque

Yummy and easy soup for cold, winter days.

1 can each: cream of celery, mushroom, tomato, green pea
5 cups milk (part cream if desired)
1 can crab meat (2 cans if you are CRABBY!)
salt
pepper
parsley


Combine and blend soups. Heat milk; gradually add to soups, then add crab meat. Heat slowly, stirring constantly to prevent scorching. Season to taste, add chopped parsely.

Serves 12.

Clam Chowder

Another recipe from my mom. I've made it for dispatch once or twice and Tracie has requested it a few times!

2 cans chopped clams, with liquid
1 cup onion, chopped (or just dehydrated minced onion)
1 cup celery, sliced
2 cups potatoes, cubed
1 cup carrots, sliced
3/4 cup butter
3/4 cup all purpose flour
1 quart half & half cream
1 1/2 tsp salt
dash pepper
1/2 tsp sugar

Use large stockpot. Drain juice from clams and add to veggies. Add enough water to barely cover. Cook uncovered at medium heat until tender, about 15-20 minutes.

In large saucepan, melt butter. Add flour. Add half & half using whisk. It will thicken slightly. Add to undrained veggies. Add seasoning and heat. Will thicken more. Do not boil.