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Quick Crab Chowder

21st.Century.Chef's picture
Ingredients
  Butter 3 Tablespoon (3/8 Stick)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Milk 3 Cup (48 tbs)
  Canned cream of potato soup 10 3⁄4 Ounce (1 Can)
  Creamed corn 8 Ounce (1 Can)
  Canned crabmeat 6 1⁄2 Ounce, drained (1 Can)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Chopped fresh parsley/2 tablespoons dried parsley flakes 1⁄4 Cup (4 tbs) (For Garnish)
Directions

Melt butter in large saucepan over medium heat.
Add onion and celery and saute until softened, about 15 minutes.
Add all remaining ingredients except sherry and parsley and continue cooking until heated through, stirring frequently about 15 minutes.
Stir in sherry and heat an additional 2 minutes.
Discard bay leaf.
Garnish with parsley

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Crab
Interest: 
Quick, Healthy

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