The Recipe Corner - Cold Shrimp Soup

1 quart buttermilk

12 medium cooked, cleaned shrimp

1 cucumber

Fresh dill (dried may be used if you can't find fresh)

Serves 6.

The night before serving, put 1 1/2 Tbsp. chopped fresh dill into the quart bottle of buttermilk and place back in the refrigerator. 

The day of serving, pour the buttermilk into a bowl. Peel the cucumber, cut length-wise and remove seeds. Cut the cucumber into thin slices and add to the buttermilk. Cut the shrimp into about 4 or 5 pieces each and add to buttermilk mixture. Chill at least 2 hours more.

To serve, ladle soup into bowls and top with a small sprig of dill.

Recipe compliments of CabArray.

The Recipe Corner - Sopa de Peña

I named this soup Sopa de Peña after the friend who gave me the recipe.

Take 4 large links of sausage (spicy is good) and slice into rounds. Saute them with sliced onion until light brown. Add a small can of sliced white potatoes, a can of diced green chilies, a small can of corn and about a quarter of a cup of your favorite salsa. Add a cup of water, bring to a boil, cover and let simmer for about 15 minutes.  Serve with a nice crusty bread. Should feed 4.

This can also be made with elbow macaroni instead of the potatoes. Just use more water because the pasta will absorb a lot. Keep your eye on it and if the liquid gets low, add more. It is a soup after all.

This is just a basic recipe. One can add and subtract meat and veggies to taste.

Recipe compliments of AuntMartha.

The Recipe Corner - Beachcomber Seafood Chowder

This isn’t a real recipe because a friend from Maine just told me how to do it while we were in the pool in water aerobics. Couldn’t exactly write it down, but its easy & tasty.

Dice one medium red potato. Place in saucepan, cover with water, and bring to a boil. Here you can add salt, pepper, onion, garlic, bacon bits, thyme, whatever you like. 

Before potatoes are done lay a fish filet (or 2) on top and continue to simmer. After a few minutes you can add crab meat, shrimp, scallops, clams, any other seafood you like or have on hand. 


When the seafood is about done, I stir in 1 can of evaporated milk (with 1/2 can water) and 1 can of cream-style corn. You can add you own “heat” to taste. I add some creole seasoning, red & green tabasco, and some finely cut jalapenos A teaspoon of sugar or splenda is a nice touch, also. 


Simmer the whole thing a little longer just to blend all the flavors together. Its great with oyster crackers & a little more Tabasco.


From Beachcomberscove.