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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato-Crab Chowder Recipe

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This recipe for Potato-Crab Chowder is from NANA'S KITCHEN, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. butter
1 c chopped onion
¾ c chopped celery
1 garlic clove minced
3 ½ c (1" cubed) red potatoes, about a lb OR 2 cans diced potatoes
3 tbsp. all purpose flour
2 ½ cups milk
½ tsp dried thyme
½ tsp ground black pepper
¼ tsp nutmeg
1 (14 oz) can cream -style corn
1 (14 oz) can low sodium chicken broth
8 oz lump crab meat (Note: if using canned it usually comes 6 oz, so use 2)
3 tbsp. chopped fresh parsley
1 tsp salt
Directions:
Directions:
Melt butter in a large skillet over medium heat. Add onion, celery, and garlic saute 1 min.
Add potatoe, saute 1 minute. Sprinkle with flour and cook 1 minute, stirring constantly.
Stir in thyme, pepper, nutmeg, milk, corn, and broth. Bring to simmer over medium heat, stir frequently.
Cover, reduce heat , and simmer 20 minutes or until potato is tender, (less time if using canned).
Stir in crab, parsley, and salt, cook 5 minutes, stirring occasionally.
Yield 6 servings, about 1 ½ c each.
Note: For 2, I half it all, usually use the canned potatoe and 1 can of crab. Always rinse and drain crab. Extra corn can be frozen.


Serve with Croutons.

 

 

 

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