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Seafood Chowder: Chrissy's Crab Chowder

Source of Recipe

Christine Dryden


List of Ingredients

1 yellow onion, diced
2 stalks celery, diced
1/2 cup butter
3/4 cup flour
10 slices bacon, soft cooked, chopped
5 medium potatoes, peel, dice, par-boil 5 min.
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
1 quart milk
1 pint heavy cream
1 can corn kernels
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. Yield: 6 to 8 servings