Monday, December 12, 2011

A nice soup for Christmas Eve

Yesterday I tried a recipe for Crockpot Seafood Chowder for the potluck at church.  It was actually one I first tried from Quick Cooking magazine about 10 years ago and had forgotten about.

We liked this a lot and I think it would make a wonderful meal for Christmas Eve, with a simple accompaniment like raw vegetables and breadsticks ... something like that.  Easy, too ... it could be simmering all afternoon while you enjoy doing other Christmasy things.

I do need to add that I changed some things about the recipe.  First of all, and most important, so pay attention:  One of the reviews at the site mentioned the vegetables not getting cooked enough; too crunchy.  I did cook it quite a bit longer; around 3 hours on High to start with, and then about 3 hours on Low.  So you would probably want to do that, too.

I also changed some things with the ingredients.  We sliced the carrots rather than chopping them fine, and cut the potatoes in cubes about 1/2-inch to 3/4-inch square.  I left out the imitation crab completely; I did buy it and intended to add it, but after the other seafood was in it didn't seem necessary, so I left it out.  I used a 6-ounce bag of frozen salad shrimp rather than the can of shrimp, so the shrimp were larger and seemed like more.  Also, I just added the seafood right at the beginning rather than waiting.  I had intended to garnish with packaged bacon bits, but we had bacon left from breakfast so I just crumbled that on top..  We found this to be quite flavorful.  I guess the canned soups add enough flavor.  And it was creamy without being cloyingly thick as some seafood chowders are.


If I didn't already have a default Christmas Eve soup recipe, I would be making this for Christmas Eve!  Maybe your family would like to try it, too.

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