Spicy Crab Chowder
|September 17, 2007||Posted by LK under Fall, One Pan, Soups and Stews, Winter|
This is one of our favorite soups- we made it a ton last winter and couldn’t wait for the weather to cool enough to make it again this year. It’s even better the second day- it’ll thicken up a bit in the fridge.
1 T. olive oil
1 T. butter
1 large potato, cubed
1 onion, chopped
2 ribs celery, chopped
1/2 red pepper, chopped
3 T. flour
1/4 c. sherry
3 c. chicken broth (I use fat free, reduced sodium)
1 can lump crab
1 can shredded crab
1 bag frozen sweet corn
3 c. FF half and half
Heat oil and butter in a large pot. Add vegetables, bay leaf and spices to taste. Cook until soft, about 5 minutes.
Add flour, and stir to coat. Cook about 1 minute.
Add sherry. Cook about 2 minutes.
Add broth, crab, and corn. Bring to a boil. Reduce and let simmer about 5 minutes. Add half and half, and cook another minute or two to thicken.Season with more old bay and cayanne.
Makes 10 bowls full.