Quick Crab Chowder Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Milk | 3 Cup (16 tbs) | |
| 1 10 3/4-ounce can cream of potato soup | ||
| Creamed corn | 1 8 Ounce | |
| Crabmeat | 1 6 1/2 Ounce, drained | |
| Bay Leaf | 1 | |
| Dried thyme | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Chopped parsley | 1/4 Cup (16 tbs), garnish | |
Directions
Melt butter in large saucepan over medium heat.
Add onion and celery and saute until softened, about 15 minutes.
Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently about 15 minutes.
Stir in sherry and heat an additional 2 minutes.
Discard bay leaf.
Garnish with parsley
Add onion and celery and saute until softened, about 15 minutes.
Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently about 15 minutes.
Stir in sherry and heat an additional 2 minutes.
Discard bay leaf.
Garnish with parsley
Chef
