Monday, April 18, 2011

Crab Chowder

Crab Chowder
Recipe from

1 slice uncooked bacon, diced
½ cup chopped onion
½ cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 ½ cups claim juice or fish stock
6 small red potatoes
1 pound crab meat
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon, chopped dill

Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.

Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender about 10 minutes. Add the milk, peppers, crab and dill and cook until the crab is just heated through. Remove the thyme and bay leaf. adjust the salt and pepper to taste.

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