Crab Chowder

Name: Crab Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 4 stalks celery, cut into 1/4-inch slices; 227 grams clam juice; 680 grams Dungeness crab meat, chopped; 425 grams fish broth; 1 Tbsp finely chopped fresh thyme; 6 servings salt and ground black pepper to taste; 237 milliliters heavy whipping cream; 7 potatoes, cut into 1/2-inch pieces; 2 Tbsps unsalted butter; 473 milliliters whole milk; 1 yellow onion, finely chopped

Need a gluten free and pescatarian main course? Crab Chowder could be an amazing recipe to try. One serving contains 559 calories, 45g of protein, and 23g of fat. This recipe serves 6. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, milk, thyme, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.

Ingredients you will need

Clam Juice

Potato

Butter

Celery

Pepper

Broth

Cream

Onion

Thyme

Milk

Salt

Equipment you will use

Pot

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Crab

Broth

Soup

Equipment you will use

Blender

Pot

Equipment

Pot

Blender

Ingredients

Servings:

4stalks

celery, cut into 1/4-inch slices 227grams

clam juice 680grams

Dungeness crab meat, chopped 425grams

fish broth 1Tbsp

finely chopped fresh thyme 6servings

salt and ground black pepper to taste 237milliliters

heavy whipping cream 7

potatoes, cut into 1/2-inch pieces 2Tbsps

unsalted butter 473milliliters

whole milk 1

yellow onion, finely chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.