| Crab Chowder Recipe | Crab Chowder Recipe Ingredients:- 2˝ lb Crab Meat
- 10oz Asparagus
- 2 cups Fish Stock
- 4 cups Milk
- 1/2 Medium Onion - chopped
- 1/2 teaspoon Garlic - minced
- 2 tablespoons Flour
- 3 tomatoes - seeded, chopped
- 2 cups Corn Kernels
- 1 cup Potato - diced
- 1˝ teaspoons Old Bay Seafood Seasoning
- 1/2 teaspoon Thyme
- 3 whole Bay Leaves
- Salt and Pepper - to taste
- 1 cup Heavy Cream
- 1 cup Asparagus Spear, cut in 1" pieces
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Time: 45 min
Serves: 8
| Crab Chowder Recipe Instructions:Steam crab meat and chop. Set aside.
Clean the asparagus. Snap in half. Throw woody stem ends away and steam the tops until soft . Puree in a blender. Set aside.
Combine milk and fish stock in a medium pot. Bring to a boil over high heat.
In a stock pot, sauté the onion and garlic until translucent. Create a roux by adding the flour. Stir until smooth, but light in color, then add the hot milk and fish stock.
Mix until smooth. Add the asparagus puree and mix thoroughly together.
Then, add the tomatoes, corn, potatoes, thyme, bay leaves, salt and pepper.
Bring to a boil, and simmer on low heat for 15 minutes.
Add the heavy cream, crab meat and some fresh asparagus spear. Heat for an additional 5 minutes. Remove bay leaves.
| Crab Chowder Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Crab Chowder Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Seafood generally goes well with white wine
- A healthy alternative to meat dishes
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Seafood Recipes Index
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