Crab Chowder Recipe

Crab Chowder Recipe photo by Taste of Home

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For a thicker chowder, use heavy cream or half-and-half.

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Crab Chowder Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1/2 pound sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper
2 tablespoons sherry

Directions

In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry. Yield: 6 servings.

Nutritional Analysis: 1-1/4 cups equals 272 calories, 12 g fat (7 g saturated fat), 82 mg cholesterol, 1,151 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Crab Chowder in Weeknight Cooking Made Easy Annual 2005, p237