Soup night

Fall has arrived in a hurry.  It went from being muggy and sticky earlier in the week to being cold and raw.  It’s been raining all day long but the good news is that it looks like Hurricane Joaquin is not going to be a big threat.  We decided to stay in and make soup.  This soup is one of our favorites.  We got the recipe from a friend.  It is a great blend of Maryland Crab soup and cream of crab soup and it freezes well.

Tomorrow is my birthday so I got the birthday placemat and Keith got out the soup bowls and bread plates that belonged to my great-grandfather.  Delicious meal with a beautiful table setting.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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