Tuesday, January 31, 2012

Virginia Seafood Soups for Anytime

We carry many different soups, chowders and bisques from Blue Crab Bay and Chincoteague Seafood Co.
Blue Crab Bay started in 1985. Blue Crab Bay founder Pamela Barefoot had an inspired vision of what a business could be. From her seaside farmhouse kitchen she imagined a company that would put the tastes of the Chesapeake region on the map, be a protector of the environment and provide stimulating and fun employment for citizens of her rural community. Surrounding herself with foods from the Chesapeake, a functioning stove, a list of contacts and boatloads of imagination and determination, Barefoot got to work. Sales exploded, awards rained plentiful, and the number of employees mounted. Blue Crab Bay makes five delicious seafood soups and chowders.

New England Clam Chowder - A smooth and creamy New England style clam chowder with corn, potatoes, and bits of hickory-smoked Virginia ham added for a true regional flavor.

Eastern Shore Clam Chowder is All Natural! This condensed clam chowder is a spicy and flavorful version of a traditional clear broth soup. Made without tomatoes or milk. Contains ocean clams, fresh vegetables, herbs, pepper and sea salt.

Crab Norfolk Chowder - Blue Crab Bay combines delicate Blue Crab meat with bits of hickory-smoked Edwards' Virginia ham, potatoes and corn to create a sensationally smooth and creamy chowder.

She Crab Soup - Considered one of the most elegant of all Southern soups! A creamy bisque style soup flavored with the delicate meat and roe of the Chesapeake Bay's Blue Crab.

Cream of Crab - Perhaps the ultimate comfort food of the Chesapeake Bay region! Cream of Crab soup is accented with Chesapeake Bay Style Seafood Seasoning giving it a slightly spicy flavor. Traditionally served at elegant dinners, its rich and creamy consistency is highlighted by the flavor of crabmeat.

These soups and chowders are sold individually in a set of three cans and in samplers of four of the cream soups or try all five in a sampler that includes Eastern Shore Clam Chowder. She Crab Soup, Cream of Crab Soup and several samplers are available in a Blue Crab Bay award winning seafood themed gift pack. The gift pack can be gift wrapped if you like. We also sell Blue Crab Bay soups and chowders in seafood gift themed gift baskets and in other Virginia Marketplace gift baskets and in a gift box with Blue Bay dip kits.

Chincoteague Seafood Co., a local family-owned business has successfully operated boats and processing facilities in Chincoteague and Atlantic, Virginia. Chincoteague is nationally known as the home of quality seafood, particularly clams, crabs and oysters.

The company was started in 1955 when Bernard Rubin, the founder and current Chairman, began selling their clam chowder to restaurants in New England under their original Cape Cod label. In 1969, as a result of a clam supply problem in the northeast, he searched for a new location and opened a processing facility in Atlantic, Virginia to take advantage of the area's abundant supply of high quality clams. In 1974, as a result of company growth, the second processing facility was opened in Chincoteague, Virginia and also became the corporate headquarters. Their newest venture, completed in May 2001, was the acquisition and move into a brand new office facility and distribution center in Parsonburg, Maryland (outside of Salisbury, Maryland).

Their product line can best be described as a "gourmet" quality line that is competitively priced and is "Naturally Sea-Licious". Their uncompromising recipes are based on fresh, high-quality ingredients, and provide a home-made authentic taste and presentation. They use no MSG, preservatives, artificial preservatives, artificial colorings or artificial flavorings in our soups.

They have been awarded the American Taste Award of Excellence certificates on their New England Clam Chowder, Manhattan Clam Chowder, Corn Chowder, Clam Bisque, Lobster Bisque, Cream of Crab Soup, and Vegetable Red Crab Soup.

Check out all Chincoteague Seafood Soups, Chowders and Bisques: She Crab Soup, Cream of Crab Soup, Vegetable Red Crab Soup, Crab and Cheddar Soup, New England Clam Chowder, Manhattan Clam Chowder, Corn Chowder, Lobster Bisque, Shrimp Bisque, Clam Bisque and Lobster and Cheddar Bisque. We also sell Chincoteague soups, bisques and chowders in seafood gift themed gift baskets and in other Virginia Marketplace gift baskets and in gift boxes.

Saturday, January 28, 2012

January is National Soup Month

Grab a spoon! It’s National Soup Month. Every country in the world has soup recipes and family traditions from long ago. In fact it's no surprise that soup is probably the oldest form of food right up there with bread.

Approximately ten billion bowls of soup are consumed by Americans every year. Soup has been popular from its beginning in Greece in 600 B.C. when it was considered the first fast food. The Greeks sold soup as "fast food" on the street using lentils, beans and peas as the chief ingredients.

There are several theories as to the origins of the word soup. Some people believe that the word "soup" stems from the word "sop". People would pour broth over a slice of bread which would "sop" up the broth. The word soup possibly developed from this. Others believe the word soup stems from the slurping sound while sipping the liquid from the spoon. Another possibility could be the word "sup" which means to eat the evening meal; this even may be where our word "supper" comes from.

Here are some fun soup facts that history tells us:
Soup can be dated back to about 6000 B.C. and was first made of hippopotamus.

Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago)

Coming in from out of the cold to a tantalizing, hot bowl of your favorite soup is a great way to warm up. It's one of America's comfort foods through the long, cold days of winter which makes January one of the best months to be National Soup Month. But soup shouldn't just be eaten for one month; there are so many benefits for eating soup all year long.