There seems to be some sort of social media contest to see how many meals you can stretch out of one dish. For example, you make a roast chicken and manage to get 6 lunches, 12 dinners and one meal for your dog out of the leftovers.
I have had a decent amount of success with this kind of food stretching. I can turn chicken leftovers into quesadillas, soup, pot pie, etc. I’ve probably gotten three full dinners out of a six lb roast chicken. Not too bad, if I do say so myself.
Last weekend, I made some of my delicious Loaded Potato Soup (without the loading) and decided to take a couple cups of it and convert it into a lovely Chowder.
Crab and Potato Chowder (4 servings)
2 ribs of celery, chopped
1/2 cup chopped carrots
1/2 cup chopped onion
3 slices of bacon, cooked and chopped – I used turkey bacon
2 cups of potato soup
8 oz crab meat
dash of old bay
chopped chives for garnish
1. Saute the celery, carrots, and onion until the onion is translucent.
2. Add the bacon and cook until warm, another five minutes.
3. Add the potato soup, crab meat, and old bay and heat through.
4. Serve topped with chopped chives.
I could have gotten six or more servings out of the two cups of soup with some chopped potatoes or corn or other veggies added. I liked this as an alternative to classic Cream of Crab Soup. I find that to be too heavy. This was hearty, without leaving you with that feeling that you have just gorged yourself.
If you aren’t a fan of crab, you could use shrimp, chicken (hey! don’t you have roast chicken leftovers to get rid of), sausage, or no meat at all. This is a great fall soup. And did I mention that it’s fast! Oh! It’s so fast to make!