New England Crab Chowder

New England Crab Chowder

New England Crab Chowder


1 lb jumbo lump crabmeat

4 oz Olive oil

1/4 stick Salted butter

1 lb Smoked bacon, crisped and crumbled

1 Large onion, chopped

4 Medium-to-large mushrooms, chopped

1/3 each red, orange, yellow peppers, diced

8 Baby carrots, diced

1 cup water

48 oz can Seafood broth

2 Large potatoes

1/2 quart Milk

3 oz Half and Half

3 Tbsp Dry Sherry

2 Tbsp Old Bay Seasoning

1 Tbsp Parsley

1 Tbsp Thyme

1/4 cup Corn Starch


Heat oil and butter. Melt together in a  large kettle. Add half of the bacon and cook off for 15-20 minutes. Add onion, mushrooms, peppers and carrots. Cook over medium heat for 20 minutes. Stir every 4 minutes.

In a separate medium pot, bring water and broth to a boil. Add potatoes and cook for 12 minutes. Remove potatoes from medium pot and reserve liquids. Add cooked potatoes to the large kettle, with the bacon/onion mixture.

To the large kettle, add milk, half and half, crab meat, corn starch and reserved cooking broth. Add sherry, Old Bay, parsley, thyme and corn starch to kettle. Simmer for 1 hour, stirring frequently.

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