Community Pick
Potato-Crab Chowder
27
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Soup for the soul!
- Ready In:
- 45mins
- Serves:
- Units:
27
People talking
ingredients
- 2 tablespoons butter
- 1 medium onion
- 2 tablespoons minced garlic
- 3 cups potatoes, skin on, 1 inch cubed
- 3 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon nutmeg
- 1 (14 ounce) can creamed corn
- 1 (14 ounce) can low sodium chicken broth
- 1 (8 ounce) can lump crabmeat
- 1 dash cayenne pepper
- 1 pinch parsley
directions
- Saute onion& garlic in melted butter in large sauce pan for 4 minutes.
- Add potato and saute 1 minute.
- Sprinkle in flour, cook for 1 minute stirring constantly.
- Add milk, pepper, nutmeg, corn and broth.
- Bring to a simmer over med heat stirring frequently.
- Cover and reduce heat to low for a 20 minute simmer.
- Stir in crab meat and parsley, cook 5 minutes.
- Serve or pour into crock pot on low or warm.
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RECIPE MADE WITH LOVE BY
@Pantry Chef Starkey
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Do you have cook the potatoes beforehand?Replies 1
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Awesome chowder! I used both canned and imitation crab. The second added a lot of flavor. I added Old Bay Seasoning as well. Truly yummy!Reply
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I like the nutmeg better than I expected. I did make a few changes. Added cayenne and used fresh crab meat (that I caught the day before). I also couldn't see making this without celery, so I added celery. One tip, cook this chowder a day in advance and let it set in the fridge overnight. Like most soups, stews and chowders, it's much better on day two.Reply
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