Crab Chowder Recipe - Kid Friendly Things To Do
Creamy Crab Chowder Recipe
Yield: 4 servings
Calories: 459cal
Cost: $5
Materials
- ½ cup of unsalted butter
- 1 medium onion chopped
- 1 cup carrots sliced
- celery about 3 stalks - sliced
- 3 Tbsp. cornstarch
- 4 cups whole milk
- 1 chicken bouillon cube
- 2 Tbsp. red wine vinegar
- ½ tsp. ground white pepper
- ¼ tsp. ground black pepper
- ¼ tsp. of garlic powder
- 12 oz. minced cooked leftover crab meat or lump crab meat from the can
Instructions
- In a large pot, melt the butter over medium/high heat
- Add onion, carrots, and celery, - cook the vegetables in the butter for about 10 minutes, or until they are tender
- Add the cornstarch, and whisk in to incorporate it into the butter
- Gradually add the milk, 1 cup at a time - whisking with the butter mixture
- Increase heat, and bring to a boil (Watch closely. Once the milk starts to boil, it can overflow from the pot. If this starts to happen, reduce the heat so it settles down).
- Add the bouillon cube
- Stir constantly for about 1 minute or until the milk mixture is thick and smooth and the bouillon dissolves
- Lower heat to a simmer, add vinegar, seasonings, and crab meat - Stir in, and simmer for about 5 minutes - stirring occasionally
Notes
Nutrition facts are only an estimate.
Serving Suggestions:
- You can serve this in a bread bowl - or with sliced bread
- With shredded cheddar cheese, sliced chives, and oyster crackers
Nutrition
Calories: 459cal | Carbohydrates: 28g | Protein: 17g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 890mg | Potassium: 616mg | Fiber: 2g | Sugar: 15g | Vitamin A: 6463IU | Vitamin C: 7mg | Calcium: 349mg | Iron: 1mg