5-Ingredient Quick Crab Chowder |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We've all heard of clam chowder and just love eating it! Here is a crab chowder you'll love, too. It is a yummy concoction conceived by Meghan Pembleton and submitted to our newspaper. :You can control some of the calories by your choice of milk in this recipe: use either whole, 2%, 1% or skim. Do not cut back on the half-and-helf, however; you need its creaminess in the chowder. Ingredients:
2 medium potatoes, russet, peeled, cut into large chunks |
2 cups milk, see abover |
1 cup half-and-half, see above |
1 cup canned lump crabmeat |
4 green onions, sliced |
salt and pepper |
Directions:
1. Place potatoes in a medium pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook potatoes until tender; about 15 minutes.
2. Drain and return to pot; return pot to medium-high heat. Add milk and half-and-half and mash well with fork or potato masher.
3. Gently stir in crab and green on;ions (you don't want to break up the lumps); season with salt and pepper. Cook until heated through and slightly thickened, about 3-5 minutes.
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