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New England Chowder Recipe

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This recipe for New England Chowder, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 tablespoon butter
2 or 3 medium yellow onions, chopped
2 stalks celery, chopped
6 large yukon gold potatoes, or similar potatoes, chopped, NOT peeled
5 cups vegetable broth
4 cups clam juice
16 ounces fresh jumbo lump crabmeat, or equivalent canned (the large cans sold in the seafood section of grocery stores work well)
4 ears corn, kernals sliced off the cob
1/4 cup chives
1 cup milk
salt and pepper


Directions:
Directions:
Heat a heavy duty stock pot and add oil and butter. Add onion, celery, and onions and saute until translucent. Add potatoes, broth, clam juice, and bring to a boil. Lower heat and simmer 30 minutes. You can pulse it a few times with a hand blender to thicken and make the texture part smooth and part chunky, or take some out to puree in a blender and add back to the stock pot. Add crab, corn, chives, and stir. Add milk and stir until heated through.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes.
Personal Notes:
Personal Notes:
This is really good, and makes good leftovers.

 

 

 

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