CRAB CHOWDER
This recipe can be prepared in 45 minutes or less. If you prefer your soup a little thicker, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab. From Gourmet.
Provided by Bev I Am
Categories Chowders
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp.
- Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
- While bacon is cooking, cut onion into 1/4-inch dice.
- Peel potatoes and cut into 1/4-inch dice.
- Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes.
- While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage.
- Stir milk and cayenne into mixture and return just to a simmer.
- Add crab and salt and pepper to taste and bring chowder to a simmer.
- Serve chowder garnished with parsley and bacon.
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Holly Messer
[email protected]Good, but not great.
Connie Weber
[email protected]This crab chowder was a disappointment. The broth was thin and watery, and the crab meat was tough and chewy. I followed the recipe exactly, but it just didn't turn out right. I won't be making this again.
Afande Majja Majja
[email protected]I've made this crab chowder several times now and it's always a hit. It's so easy to make and the results are always amazing. The broth is rich and creamy, and the crab meat is tender and flavorful. I love that I can use canned crab meat, which makes
joanne keeling
[email protected]This crab chowder recipe is a keeper! It's easy to make and absolutely delicious. I followed the recipe exactly and it turned out perfect. The broth is creamy and flavorful, and the crab meat is tender and succulent. I served it with a side of crusty