Boston Crab Chowder with Nutmeg Croutons Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Unsalted butter4 Tablespoon
 Garlic2 Clove (10 gm), minced
 Scallions5 , coarsely chopped
 Flour3 Tablespoon
 Reduced sodium chicken broth2 Cup (32 tbs)
 All purpose potato1 Medium, peeled and cut into 1/2-inch cubes
 Carrots2 Medium, coarsely chopped
 Nutmeg3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon (Preferably White)
 White bread slices2 , toasted (Firm Textured)
 Canned crabmeat6 Ounce, drained (1 Can)
 Celery rib1 , coarsely chopped
 Low fat milk2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1257 Calories from Fat 508

% Daily Value*

Total Fat 55 g84.5%

Saturated Fat 32.5 g162.5%

Trans Fat 0 g

Cholesterol 288.3 mg

Sodium 2399.6 mg100%

Total Carbohydrates 135 g45%

Dietary Fiber 11.4 g45.7%

Sugars 36.5 g

Protein 57 g113.8%

Vitamin A 456.9% Vitamin C 50.7%

Calcium 72.7% Iron 22.9%

*Based on a 2000 Calorie diet

Directions

1. In a large saucepan, warm 3 tablespoons of the butter over medium-high heat until melted. Add the garlic and scallions, and cook, stirring, until the scallions are wilted, about 2 minutes.
2. Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Gradually pour in the broth, stirring constantly to keep the mixture smooth. Bring to a boil, then add the potato, carrots, 1/4 teaspoon of the nutmeg, and the pepper. Let the mixture return to a boil, then reduce the heat to medium-low, cover, and simmer until the potato is tender, about 15 minutes.
3. Meanwhile, in a small saucepan, combine the remaining 1 tablespoon butter with the remaining 1/2 teaspoon nutmeg, and cook over low heat until fragrant, about 1 minute. Brush the toast with the nutmeg butter and cut into small triangles.
4. Increase the heat under the broth mixture to medium and bring it to a simmer. Add the crabmeat, celery, and milk, and cook, stirring, until heated through, 3 to 4 minutes. Serve the chowder with the nutmeg croutons.

Comments

Anonymous

Anonymous says :

Got to try this!
Posted on: 2 January 2012 - 5:39pm
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