Crab Chowder
List of Ingredients
Makes about 4 cups
Preparation time: 10 minutes
Cooking time: 20-25 minutes
2 bacon slices, chopped
1 medium onion, cut into 1/4-inch dice
2 medium boiling potatoes, peeled and cut into 1/4-inch dice
1/2 cup water
3 cups whole milk
1/8 teaspoon cayenne, or to taste
1/2 pound jumbo lump crab meat, picked over
Chopped fresh flat-leaf parsley, for garnish
Recipe
Cook bacon in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain, reserving fat in pan.
Stir onion, potatoes and water into reserved fat and simmer, covered, until potatoes are tender and most of the water has evaporated, about 15 minutes.
Stir milk and cayenne into mixture and return just to a simmer. Add crab (and crumbled saltines, if you like) and salt and pepper to taste; bring chowder to a simmer. Sprinkle with reserved bacon and chopped parsley. ---
If you prefer a thicker soup, crush 6 saltines into fine crumbs and add them at the end of the procedure, when you add the crab.
From "Gourmet Every Day" (Conde Nast, $29.95) In Altanta Journal Constitution 12/21/00
Per cup: 253 calories (percent of calories from fat, 30), 19 grams protein, 25 grams carbohydrates, 2 grams fiber, 8 grams fat, 72 milligrams cholesterol, 311 milligrams sodium.
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