If you haven’t heard of the Coastal Grandma trend, well, you’re in for a treat. The young kids are glorifying and imitating the style and lifestyle of middle-aged women who live on fancy oceanfront properties. Think coastal apparel meets a more elevated preppy aesthetic. Sounds interesting, right? Well, it’s not all about the clothes. They’re interested in mimicking their meals, too. Knowing that, we wanted to sail onto that trend, so we whipped up our own Coastal Grandma Chowder. It’s creamy, reminds you of the sea thanks to the plump, pink shrimp and tender crabmeat, and tastes like something you’d order at a luxurious steakhouse by the coast. Sip after sip, Coastal Grandma Chowder will make you feel like you effortlessly have it all together. You know, we think those youths might actually be on to something delicious!
Ingredients
- 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted
- 1 (10.75-ounce) can condensed cream of celery soup, undiluted
- 2 2/3 cups 2% milk
- 4 green onions, chopped
- 1/2 cup celery, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1 1/2 pounds medium shrimp, uncooked, peeled, and deveined
- 1 (6-ounce) can crabmeat, drained, flaked, and cartilage removed
- 1 (4.5-ounce) jar whole mushrooms, drained
- 3 tablespoons Madeira wine or chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- green onions, optional, thinly sliced
Directions
Step 1 –In a Dutch oven, combine the cream of mushroom soup, the cream of celery soup, the milk, the green onions, the celery, the garlic, the Worcestershire sauce, and the hot pepper sauce and bring to a boil.
Step 2 –Reduce the heat to a simmer and add the shrimp, the crab, and the mushrooms.
Step 3 –Simmer the soup, uncovered, for 10 minutes.
Step 4 –Stir the wine, the salt, and the pepper into the soup and cook until heated through, about 2-3 minutes.
Step 5 –Top the soup with the onions.
Step 6 –Serve.