My Favorite Recipe Inspires Art

But not Mom - Shrimp Corn Chowder

My 88-year old mom peered over my 4-quart pot I had simmering on the stove. She had unexpectedly been living with us for 156 days waiting for a room at the independent center. Tension was mounting, daily.

Today was no exception. Snatching my can of Cream of Potato soup she reminded me she always made her soup stock from scratch. Her not-so-subtle implication was clear: How could I serve this?

Tension built. You could practically hear it snap, crackle and pop. Ten times louder than the Rice Crispy Treats I made earlier. 

I bite my tongue.

Our large family gang would be arriving in less than ten minutes. It’s why I loved this Shrimp Corn Chowder recipe. Fast. And a family favorite.

A ding-dong echoed in my condo followed by the burst of five grandkids and four adults.

Hugs all around disarmed the mood. But I knew what was ahead when my family left

How could I make this tension end?

My latest painting caught my eye. Years ago Mom hadn’t been happy about that decision of mine, either. Adamantly she spouted I could never feed my family as an artist. Staying a nurse was my only option.

But I had proved her wrong. So why was I letting these daily snippets from her upset me?

Suddenly the pieces clicked in my mind. This was my problem. Not Mom’s. She had her way of living life. But I had mine.

Once again art was the backbone that allowed me to see clearly.

Take my latest painting, ‘The Path Going Forward.’ Right there it said to me: Let this path take you where you want to go ... forward. Take ownership of your own 'issues,' and then quit holding onto Mom's issues. 

I felt like an energized person. And the world needs more positive energizing. Go ahead, embrace this 'Path Going Forward' and share your energy with the world. (click painting for details)

"Path Going Forward" 10 x 8"

SHRIMP CORN CHOWDER SOUP                  Makes 7 cups

¼ cup chopped green onion                         

¼ cup chopped red pepper

¼ cup chopped carrots                                 

¼ cup chopped green beans

¼ cup chopped celery                                      

1/8 teaspoon red cayenne pepper

1 small clove garlic, minced                          

1 tablespoon butter

1 ½ soup cans of milk                                   

1 – 3 oz. package cream cheese

1 – 8 oz. can whole corn, undrained           

2 cans cream of potato soup

2 cups frozen, cleaned, raw shrimp

Simmer green onion, red pepper, celery, green beans, carrots, garlic with butter until tender. Blend in soup, cheese, milk, shrimp and corn. Bring to boil, lower heat, cover and simmer for 10 minutes until done, stirring occasionally.