Corn and Crab Chowder
Probably, the trickiest part is making the roux which thickens the soup. I described how to do that in the Broccoli Cheese Soup post here. Other than that, you toss in your ingredients and simmer. Soups on in less than 30 minutes. It's delicious with crackers or a good crusty bread.
First, you'll start by melting a stick of butter over low heat.
Add Potatoes and seasonings. Simmer for 20 minutes or until potatoes are tender.
When potatoes are done, add in chopped crab and a can of cream corn.
Topped with shredded cheddar. |
Time for the workable recipe...
Crab and Corn Chowder
1/2 cup melted butter
1/2 cup flour
5 cups of chicken stock
Small onion, chopped
2 cloves of garlic, minced
1 tsp. of salt
1 tsp. of pepper
1 TBSP of crushed red pepper,
optional
4 cups of diced potatoes
1 can of creamed corn
1 - 8oz package of imitation
crab
1 cup of cream
1/2 cup of shredded cheddar
(optional)
Directions
Create a roux with the butter
and flour. Slowly stir in chicken
stock. Add onion, garlic, salt, and
pepper. Add crushed red pepper and
potatoes. Cook for twenty minutes on a
low boil. Check for doneness of
potatoes. Stir in creamed corn and chopped crab. Add cream and cheddar. Stir.
Simmer for five minutes.
Serve.
This post is shared with Raising Homemakers.
This post is shared with Raising Homemakers.
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