This easy New England-style chowder lets the red-skinned potatoes shine. Cream-style corn is a surprise ingredient that adds a little sweetness and contributes to the creamy texture.
2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt
How to Make It
Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.
This recipe was OK but no better than other potato chowder recipes I've made. I used 2, 4 oz-cans of white crab meat and this maybe was the problem. It's so fine it doesn't due anything for texture and I couldn't really taste it in the chowder. Overall it lacked complexity and I thought the crab was wasted in there. I would not make this again unless I was willing to go for the expensive crab (hey, I'm in MN, here!).
It's definitely a tasty chowder! My tweaks: I doubled the crab meat - 8 oz. fresh jumbo crab, 8 oz. of claw meat (Phillip's). I used 1% milk. I browned some smoked beef sausage in a separate skillet and topped my portion with about a tablespoon of the good stuff. There's something great about smoky and sweet. A dash of Old Bay on top and parsley and it was delicious! A new family favorite.
A decent soup that's easy to prepare, but I probably won't make it again with so many other excellent soups & chowders from CL. I've made it twice, the second time with surimi in place of lump crab to save on cost. Added ground red pepper but still didn't get the richness of flavor I aim for.
This was just okay - I found it to be a bit sweet for my taste. I added hot sauce as others suggested and even a little Old Bay seasoning, but I won't make this again. Perhaps I need to use fresh crab instead of the ultra pasteurized lump crab that I picked up at Costco and used in this recipe.
This was just OK. I doubled the crab as others suggested, mashed some of the potatoes to make the soup thicker and added some hot sauce which really helped. Even with the changes it just wasn't good enough to even consider making again.