Crab Chowder

Name: Crab Chowder
Ingredients: 1/2 pound sliced fresh mushrooms; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2 cups milk; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1 can (14-1/2 ounces) vegetable broth; 1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes; 1 cup frozen corn, thawed; 1 teaspoon salt; 1/2 teaspoon dill weed; 1/2 teaspoon pepper; 2 tablespoons sherry

14 ingredients

2 steps

Ingredients

1/2 pound sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) whole potatoes, drained and cut into 1/2-inch cubes
1 cup frozen corn, thawed
1 teaspoon salt
1/2 teaspoon dill weed
1/2 teaspoon pepper
2 tablespoons sherry

Directions

1

In a Dutch oven, saute the mushrooms, celery and onion in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2

Add the crab, broth, potatoes, corn, salt, dill and pepper. Reduce heat; cover and simmer for 10 minutes or until heated through. Stir in sherry.