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    Chrissy's Crab Chowder

    Source of Recipe

    Food Network / Christine Dryden

    List of Ingredients

    1 yellow onion, diced
    2 stalks celery, diced
    4 ounces (1 stick) butter
    3/4 cup flour
    10 slices bacon, soft cooked and chopped
    5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
    1/4 cup chopped fresh parsley
    1/4 teaspoon paprika
    1/8 teaspoon garlic salt
    1/8 teaspoon celery salt
    1/8 teaspoon white pepper
    1 teaspoon seafood seasoning
    Salt and freshly ground black pepper
    1 quart milk
    1 pint heavy cream
    1 can corn
    1 pound Maryland blue crabmeat

    Recipe

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

 

 

 


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