Corn and Crab Chowder - CD Recipes - CookingDistrict.com
Cooking District Recipes

Corn and Crab Chowder

Photo by by kae71463
An American Classic
Categories: Fish, Seafood, Soups, Vegetables
Yield:
6 qt
Prep Time:
1.5 hours
Portion Size:
8 oz
Portions:
24
Photo by by kae71463
Step 1
3 oz • Vegetable oil
12 oz • Onion - diced
4 oz • Garlic chopped
3 oz • Flour
Heat the oil in a heavy soup pot over a moderate heat. Add the onions and garlic. Cook over a moderate heat until nearly tender, do not brown. Stir in the flour to make a roux. Cook the roux slowly for 4-5 minutes, do not brown.
Step 2
3.5 qt • Fish or Chicken stock
8 oz • White wine
2 lb • Potatoes-diced
2 each • Bay leaf
Using a whip, slowly stir in the stock. Bring to a boil while stirring. Add the wine,potatoes and bay leaf and cook until potatoes are tender.
Step 3
2 lb • Corn kernels-fresh
2 oz • Thyme-fresh
2 lb • Crabmeat
1 pt • Milk,hot
8 oz • Heavy cream
Salt and Pepper as needed
Add the corn kernels and thyme and bring the soup to a boil. Add the crabmeat and stir in the milk and cream. Season to taste with salt and pepper.
Nutritional Analysis
Calories220 
Protein12g
48
22%
Carbs22g
88
40%
Fat9g
81
37%
Cholesterol45mg 
Sodium160mg 
Information is on a per portion basis.
Notes

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