Tasty Crab & Rice Chowder Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Mushrooms | 8 Ounce, thinly sliced | |
| Dried thyme | 1/2 Teaspoon | |
| Broccoli flowerets | 2 Cup (16 tbs), chopped | |
| Red bell pepper | 1 Small, finely chopped | |
| Fat | 2 Cup (16 tbs), reduced | |
| Milk fat | 2 Cup (16 tbs) | |
| Cream | 1 Can (10oz) | |
| Crabmeat | 6 Ounce | |
| Cooked | 5 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Heat oil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Add onion, mushrooms, and thyme; cook, stirring often, until vegetables begin to brown (about 8 minutes). Add broccoli and bell pepper; cook, stirring often, until broccoli turns bright green and begins to soften (about 4 minutes).
2. Stir in broth, milk, and corn; cook just until heated through (5 to 7 minutes); do not boil. Stir in crab and rice and cook just until heated through (2 to 3 minutes). Season with salt and pepper
2. Stir in broth, milk, and corn; cook just until heated through (5 to 7 minutes); do not boil. Stir in crab and rice and cook just until heated through (2 to 3 minutes). Season with salt and pepper
Chef
