CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 5 minutes
Cook Time 55 minutes
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 34g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 17g protein.
CRAB AND CORN CHOWDER RECIPE: HOW TO MAKE IT
I started cooking at a local restaurant when I was 16 years old. This creamy chowder was one of the soups we made. The recipe had been passed from cook to cook— but had never been written down, until now!
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 5 minutes
Cook Time 55 minutes
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion in butter until tender. Add flour; cook and stir until thick and bubbly. Gradually add milk; cook and stir until thickened. Add remaining ingredients. Cover and simmer until vegetables are tender, about 35-40 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 402 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 859mg sodium, CarbohydrateContent 34g carbohydrate (13g sugars, FiberContent 3g fiber), ProteinContent 17g protein.
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