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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Chowder, Crab-Mushroom




Source of Recipe


Better Homes and Gardens via http://homeadvisor.msn.com


Recipe Link: http://bhg.com

List of Ingredients




1 cup sliced fresh mushrooms

1/4 cup chopped celery

1/4 cup sliced green onion

2 tablespoons margarine or butter

1/4 cup all-purpose flour

1/2 teaspoon salt

3 cups milk

1 cup half-and-half or light cream

2 medium potatoes, cooked, peeled, and cubed

1 (6-ounce) can crabmeat, drained, flaked, and cartilage removed

2 teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed

Fresh dill (optional)


Recipe



1. In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.

2. Stir in flour and salt. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until mixture is thick and bubbly. Stir in potatoes, crabmeat, and dill or dillweed. Heat through, stirring occasionally.

3. Ladle into soup bowls. Garnish each serving with fresh dill, if desired

Serves 6
Calories 237
Fat 12 g
Cholesterol 55 mg
Sodium 423 mg