Potato Crab Chowder
I got three different meals out of one can of crab – I love that! For the last crab recipe, I decided to make a Cooking Light Potato Crab Chowder I found on Myrecipes. It looked hearty, filling, and delicious. It was quick and simple to make and tasted wonderful. The crab made this chowder rich and delicious and I loved the chunky potatoes with the creamy and sweet corn. I served this chowder with freshly baked bread – the perfect dinner on a cold rainy night.
Potato Crab Chowder:
- 2 tbsp butter
- 1/2 sweet yellow onion, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 3 1/2 cups of baby red potatoes, diced (about 10)
- 3 tbsp flour
- 1 tsp thyme
- 1/4 tsp fresh nutmeg, grated
- Sea salt and freshly cracked pepper, to taste
- 2 1/2 cups of 2% milk
- 1 14 oz can of cream style corn
- 2 cups of chicken stock
- 10 oz lump crab meat
- 3 tbsp fresh parsley, chopped
How to Make Potato Crab Chowder
Melt butter in a large Dutch oven over medium heat. Add the onion and celery then cook for 3-4 minutes; add the minced garlic and cook, stirring constantly, for 1 minute.
Add the potato and sauté for 1 minute; add flour and cook, stirring constantly for 1 minute.
Add thyme, nutmeg, sea salt, and freshly cracked pepper, to taste.
Next add the milk, cream corn, and chicken stock. Bring to a simmer, stirring frequently. Cover, reduce heat, and simmer for 20 minutes or until potato is tender, stirring occasionally.
Stir in crab and parsley. Taste and re-season if needed. Cook for 5 more minutes then serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe by For the Love of Cooking.net Original recipe by Cooking Light 2003 ~ Myrecipes
What a lovely recipe! I really like your addition of crab.. your photos are unreal!! Also love the spoon, where did you pick that up?