"The bishop smiled approvingly. A soup like this is not the work of one man, he said, it is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup."~Willa Cather
1 stalk celery, thinly sliced
1 small onion, chopped
1/2 red bell pepper, chopped
3 tablespoons butter
1 can (14.oz.) cream-style corn
2 (10 oz.) cans cream of potato soup
1 1/2 cups milk
1 cup heavy cream
1/2 cup water
2 bay leaves
1 teaspoon dried thyme, or 2 teaspoons fresh
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
3 (6 oz.) cans crabmeat, drained and flaked
In a large pot, saute the celery, onion, and red pepper in the butter over medium heat until tender. Add the creamed corn, potato soup, milk, cream and water; stir to combine. Add all seasonings and adjust to taste. Add crabmeat and stir. When heated through, remove the bay leaves. Serve warm. Great with a green salad and cheese biscuits.
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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