"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Crab Chowder Recipe

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This recipe for Crab Chowder, by , is from Our Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberly Leagan
Added: Friday, March 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion - diced
2 stalks of celery - diced
1 stick of butter
3/4 cup of flour
10 slices of bacon (cooked and chopped)
5 medium potato's - cooked for 5 to 10 min & diced
1/4 cup chopped fresh parsley
1/4 teaspoon of paprika
1/8 teaspoon garlic salt
1/8 teaspoon white pepper
1 teaspoon seafood seasoning
salt and freshly ground black pepper
1 quart milk
1 pint of heavy cream
1 can corn
1 pound of Maryland blue crabmeat

Directions:
Directions:
In a medium soup pot, saute onion and celery on medium heat, with butter, for about 2 minutes. Turn heat to low, add flour and mix well until pasty. Using a whisk, stir slowly, add bacon, potatoes, parsley, paprika, garlic, salt, white pepper, seafood seasoning and add salt and pepper to taste. Mix and then SLOWLY add the milk and cream stirring constantly. Add the corn and finely gently add in the crabmeat. Stir slowly, Serve hot.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 - 25 minutes

 

 

 

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