Crab Chowder

Name: Crab Chowder
Ingredients: 2 tablespoons butter; 1 large onion, diced; 1 garlic clove, crushed; 2 slices bacon, diced; 2 potatoes, peeled and diced about 1/2 inch; 1 large carrot, grated; 2 celery ribs, sliced finely; 1 (440 g) can creamed corn; 1 (310 g) can corn kernels; 2 teaspoons chicken stock powder; 1 teaspoon Worcestershire sauce; 6 drops Tabasco sauce; 1 tablespoon lemon juice; 4 cups water; fresh ground pepper; 1 cup crab; 12 cup cream; 2 tablespoons chopped parsley

18 ingredients

8 steps

Ingredients

2 tablespoons butter
1 large onion, diced
1 garlic clove, crushed
2 slices bacon, diced
2 potatoes, peeled and diced about 1/2 inch
1 large carrot, grated
2 celery ribs, sliced finely
1 (440 g) can creamed corn
1 (310 g) can corn kernels
2 teaspoons chicken stock powder
1 teaspoon Worcestershire sauce
6 drops Tabasco sauce
1 tablespoon lemon juice
4 cups water
fresh ground pepper
1 cup crab
12 cup cream
2 tablespoons chopped parsley

Directions

1

Heat the butter in a large pan over medium heat; add the onion, garlic, bacon, potatoes, celery and carrot.
2

Cook, stirring for about 5 minutes or until the onion is softened.
3

Add the cans of corn, the stock powder, sauces, lemon juice, water and pepper.
4

Stir well then bring to the boil.
5

Reduce the heat and simmer gently for about 30 minutes or until the potato is cooked.
6

Add more water if the soup is looking too thick.
7

Add the crab meat and cook for a couple of minutes to warm through.
8

Stir through the cream and parsley warm a minute more then serve.