Creamy Crab Chowder Recipe
Creamy crab chowder is a savory seafood chowder. Prepared with fresh or canned crabmeat, the creamy crab chowder is cooked with milk added vegetables to it. Herbed to taste with thyme and basil, the crab soup is spiced with cayenne.
Ingredients
1 large yellow onion, chopped
1 large all purpose potato, peeled and chopped
1 medium size stalk celery, sliced thin
1 medium size carrot, peeled and sliced thin
1/2 teaspoon each dried thyme and basil, crumbled
1 1/2 cups water
1 cup skim milk
2 tablespoons flour
1/8 teaspoon cayenne pepper
1/2 pound fresh, canned, or thawed frozen crabmeat, picked over for bits of shell and cartilage
2 tablespoons chopped parsley
Directions
In a medium size heavy saucepan, combine the onion, potato, celery, carrot, thyme, basil, and water.
Cook over moderate heat until the mixture bubbles gently, then simmer, uncovered, for 15 minutes.
In a small bowl, blend the milk, flour, and cayenne pepper until smooth.
Stir into the vegetable mixture, then return to a simmer, stirring constantly, and cook 3 minutes longer.
Add the crabmeat and cook another 5 minutes.
Sprinkle each portion with parsley, if desired.
Cook over moderate heat until the mixture bubbles gently, then simmer, uncovered, for 15 minutes.
In a small bowl, blend the milk, flour, and cayenne pepper until smooth.
Stir into the vegetable mixture, then return to a simmer, stirring constantly, and cook 3 minutes longer.
Add the crabmeat and cook another 5 minutes.
Sprinkle each portion with parsley, if desired.
