CRAB CHOWDER

Crab Chowder image

For a thicker chowder, use heavy cream or half-and-half.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

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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 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

Steps:

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. , 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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1151mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

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