 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
For a thicker chowder, use heavy cream or half-and-half. Ingredients:
1/2 pound sliced fresh mushrooms |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 can (14-1/2 ounces) vegetable broth |
1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes |
1 cup frozen corn, thawed |
1 teaspoon salt |
1/2 teaspoon dill weed |
1/2 teaspoon pepper |
2 tablespoons sherry |
Directions:
1. In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry. Yield: 6 servings.
|
|