Crab Chowder

A variation on the cream of crab soup that is served at the local culinary school.

• Ready In: 2 hrs
• Serves: 32
• Yields: 32 1 Cup servings

Ingredients

• 600  g onions
• 200  g carrots
• 300  g celery ribs
• 1⁄2 lb butter
• 1  cup flour
• 2  quarts water
• 1⁄2 cup  crab base
• 2  tablespoons  chicken base
• 32  ounces potatoes, cubed (about 3/8-inch)
• 3  tablespoons garlic, minced
• 1  teaspoon thyme
• 2  quarts heavy cream
• 2  lbs  crabmeat
• 3 (15 ounce) cans  creamed corn
• 1  tablespoon  hot sauce
• 1  teaspoon  Old Bay Seasoning
• 1  teaspoon parsley
• 1  teaspoon cilantro
• 1  tablespoon white pepper
• 2  tablespoons Worcestershire sauce

Directions

1. Chop onions, carrots, and celery fine in food processor.
2. Melt butter in a heavy stock pot and add chopped vegetables.
3. Sweat for 15 minutes.
4. Add flour, and cook for 1-2 minutes.
5. Add water, Crab base, chicken base, cubed potatoes, garlic, and thyme.
6. Simmer for 15 minutes.
7. Add cream, crab meat, and creamed corn.
8. Heat for 30 minutes, but do not let it boil.
9. Add remaining ingredients.
10. Note: The crab base can be purchased from Soupbase.Com (of which I have no affiliation).