Surimi Corn Chowder Recipe
Ingredients
| Crab | 8 Ounce | |
| 3 tablespoons acceptable margarine | ||
| 1 1/2 cups diced leeks, white part only | ||
| 4 tablespoons flour 4 cups skim milk | ||
| Salt | 1 Cup (16 tbs) | |
| 1 1/2 teaspoons white wine Worcestershire sauce | ||
| Salt | 1/2 Teaspoon | |
| Dill | 1 Tablespoon, chopped | |
| Thyme | 1 Tablespoon, finely chopped | |
| Dash nutmeg | ||
| Cayenne pepper | 1 Dash | |
Directions
Rinse surimi and pat dry.
Break into chunks and set aside.
Heat margarine in a large saucepan over medium-high heat.
Add leeks and saute until translucent.
Stir in flour; whisk in milk.
Bring to boil, stirring constantly.
Add remaining ingredients and surimi and cook over medium heat, stirring constantly, for 5 additional minutes.
Break into chunks and set aside.
Heat margarine in a large saucepan over medium-high heat.
Add leeks and saute until translucent.
Stir in flour; whisk in milk.
Bring to boil, stirring constantly.
Add remaining ingredients and surimi and cook over medium heat, stirring constantly, for 5 additional minutes.
Chef
