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Crab Chowder

For a thicker chowder, use heavy cream or half-and-half.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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.
Nutrition Facts
1-1/4 cups: 272 calories, 12g fat (7g saturated fat), 82mg cholesterol, 1151mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 19g protein.

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Reviews

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Average Rating:
  • carstar79
    Mar 11, 2011

    I think that the chowder was missing some flavors. It was bland to me and normally, I love dill, but I did not like it at all in this recipe.