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Category: Chowders
Prep Time: Cook Time: Total Time:
1 stick of real butter
1 medium onion chopped fine
4 medium potatoes, peeled and diced
4 T flour
2 1/2 cups whole milk
1 cup of bottled clam stock or fish stock
2 cups half and half
1 10 ounce package frozen peas
1 pound of fresh crabmeat (do not use pasteurized!)
5 sprigs of fresh parsley, chopped coarsely
1 Tablespoon Old Bay seasoning (a bit more to taste)
1/2 teaspoon celery salt
1 tsp onion powder
1/2 teaspoon celery seed
Salt and freshly ground pepper to taste
Paprika and chives or spring onion to garnish
Saute onion and celery in butter until vegetables are soft (but not brown) in a large stock pot. Boil potatoes separately until just done, set aside.
Maintain medium heat and add flour to butter mixture 1 tablespoon at a time whisking constantly to maintain a smooth paste. Add milk and cream 1 cup at a time stirring constantly to maintain a smooth sauce and avoid lumps. Let the heat come back to a gentle simmer as you add the liquids. Once all the liquids are added, including the clam or fish stock, bring soup to a low simmer.
Gently pick through crab meat and remove obvious cartilage. Add all remaining ingredients except the garnish to the chowder gently; stirring from the bottom to be sure nothing is sticking. With the pot covered, maintain a simmer for about 30 minutes. Do not come to a full boil, and stir frequently. Turn off the soup about 30 minutes prior to serving and let it sit to meld the flavors. (At this point, you can put it away and serve it the next day for more intense flavor!) Taste again for seasoning, adding pepper, salt and perhaps a bit of Old Bay spice if needed. Reheat and ladle into bowls. Garnish with the paprika and chives. Serve with a crusty French baguette and a chilled glass of Sauvignon Blanc or Sparkling White. Serves 6 to 8.
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CRAB CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
1 stick of real butter
1 medium onion chopped fine
4 medium potatoes, peeled and diced
4 T flour
2 1/2 cups whole milk
1 cup of bottled clam stock or fish stock
2 cups half and half
1 10 ounce package frozen peas
1 pound of fresh crabmeat (do not use pasteurized!)
5 sprigs of fresh parsley, chopped coarsely
1 Tablespoon Old Bay seasoning (a bit more to taste)
1/2 teaspoon celery salt
1 tsp onion powder
1/2 teaspoon celery seed
Salt and freshly ground pepper to taste
Paprika and chives or spring onion to garnish
Saute onion and celery in butter until vegetables are soft (but not brown) in a large stock pot. Boil potatoes separately until just done, set aside.
Maintain medium heat and add flour to butter mixture 1 tablespoon at a time whisking constantly to maintain a smooth paste. Add milk and cream 1 cup at a time stirring constantly to maintain a smooth sauce and avoid lumps. Let the heat come back to a gentle simmer as you add the liquids. Once all the liquids are added, including the clam or fish stock, bring soup to a low simmer.
Gently pick through crab meat and remove obvious cartilage. Add all remaining ingredients except the garnish to the chowder gently; stirring from the bottom to be sure nothing is sticking. With the pot covered, maintain a simmer for about 30 minutes. Do not come to a full boil, and stir frequently. Turn off the soup about 30 minutes prior to serving and let it sit to meld the flavors. (At this point, you can put it away and serve it the next day for more intense flavor!) Taste again for seasoning, adding pepper, salt and perhaps a bit of Old Bay spice if needed. Reheat and ladle into bowls. Garnish with the paprika and chives. Serve with a crusty French baguette and a chilled glass of Sauvignon Blanc or Sparkling White. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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