Stacy’s Notes:

• I made this a lot in the 90’s until Tim deemed it “girlie soup” and then I stopped making it!  Made it in February 2020 for a “Souper Bowl” party and it turned out really well.
• Per my tastes, I use 2 cans of cream of mushroom and 1 can of cream of chicken (since I’m not a celery fan).
• I used half and half, and did pour the half and half in the 3 soup cans and sloshed them around to get everything out. I ended up adding the rest of the quart (2 pints) of half and half, which made it a bit thinner, but it was still good, more a soup than a chowder.
• When I received this recipe from a dear friend, it said to use 2 cans of “crab claw meat”. I couldn’t find those, so I bought Bumblebee brand canned crabmeat. I opened the cans and expected to have to pick out cartilage and bones, but it was very clean and ready to use.
• I normally add 1 package (1 lb) of imitation crab meat.  However, when I made this soup and filmed for our Youtube video, I was overzealous and chopped the imitation crab very fine. I wanted there to be bigger pieces of meat, so I ran to the store and purchased a second package of imitation crabmeat, and chopped it much larger. I would do this again. It was much better with two packages of imitation crab versus one package.
• I don’t keep sherry in the house, so I substituted 2 teaspoons of white wine vinegar for the 2 TABLEspoons of sherry
• For seasonings, I added salt, white pepper and a few dashes of Old Bay seasoning.