Duck-In

Duck In Seafood Virginia BeachFisherman's Chowder

This recipe entered the menu of the Virginia Beach Restaurant in the early 1980s, and was popular until the restaurant closed. Below, a recipe with portions for home, using canned soup to make preparation easy.


½ pound (150 count) shrimp peeled
12 ounce of mushrooms (freshly sautéed or canned)
2 10 ¾ ounce cans of cream of potato soup
1 10 ¾ ounce can of cream of celery soup
1 tablespoon garlic powder
¼ pound lump or backfin crabmeat
¼ ounce of hot sauce
1 pint half-and-half

Steam or boil the shrimp in a saucepan, and let stand until cool.
Combine the mushrooms, potato soup, celery soup, garlic powder,
crabmeat, hotsauce and half and half in a saucepan, and mix well. Add
the shrimp. Heat to 140 degrees Farenheit. Serve and enjoy. Makes ½
gallon.




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