Potato Crab Chowder
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 2 tbsp butter
- ½ yellow onion diced
- 3 stalks of celery diced
- 3 cloves of garlic minced
- 3½ cups of baby red potatoes diced (about 10)
- 3 tbsp flour
- 1 tsp thyme
- ¼ tsp fresh nutmeg grated
- Sea salt and freshly cracked pepper to taste
- 2½ cups whole milk
- 2 cups chicken broth
- 1 (14-oz) can of cream-style corn
- 10 oz lump crab meat
- 3 tbsp fresh parsley chopped
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the onion and celery, and cook, stirring constantly, for 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the potato and cook, stirring often, for 1 minute.
- Add the flour and cook, stirring constantly, for 1 minute.
- Add thyme, nutmeg, sea salt, and freshly cracked pepper to taste.
- Next, add the milk, broth, and cream-style corn. Bring to a simmer, stirring frequently.
- Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
- Stir in crab and parsley. Taste and re-season if needed.
- Cook for 5 more minutes, then serve. Enjoy.