How to make New England Crab Chowder
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Lightly chop pieces of Crab Classic. Use a thick bottom pot so you will not scorch the cream while cooking. Render the bacon until the julienne pieces are crisp. Remove bacon pieces from rendered fat and reserve for later use. Add the julienne onions and cook until caramel in color. Add the flour to the cooked onions, stir and allow the onion flour mixture to cook for 1 minute. Be sure that all the flour is incorporated and no lumps are present. Add the cayenne pepper and stir. Add the fish stock and bring to a boil stirring until thickened. Once at a boil reduce heat to simmer, add heavy cream and drained potatoes. Add laurel leaf and simmer until potatoes are tender and soup has thickened. Add half the bacon crisps and the Crab Classic to the soup. Allow to heat through. To serve, place in favorite bowls and garnish with remaining bacon crisps and thick slices of crusty artisan bread slices.
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