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Dungeness Crab Chowder

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 cup 146g / 5.1oz Diced red bell pepper

  3. 1 cup 146g / 5.1oz Diced green bell pepper

  4. 4 cups 250g / 8.8oz Corn kernels, fresh or frozen

  5. 1 teaspoon 5ml Finely-chopped garlic

  6. 1 teaspoon 5ml Fresh thyme

  7. 1 tablespoon 15ml Ground cumin

  8. 1 cup 146g / 5.1oz Diced scallions

  9. 4 cups 948ml Chicken stock - hot

  10. 1/4 cup 15g / 1/2oz Cornstarch - mixed with

  11. 3 tablespoons 45ml Cold water

  12. Tabasco sauce - to taste

  13. 2 cups 125g / 4.4oz Cooked Dungeness crab meat

  14. Salt - to taste

  15. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a 5 quart stockpot over medium heat. Add the peppers and corn and saute for 2 minutes over high heat. Add garlic, thyme and cumin; saute for 2 minutes.

  2. Add scallions and saute for another minute. Add hot chicken stock and cornstarch mixture. Reduce the heat to medium and simmer for 2 minutes.

  3. Season the chowder with Tabasco to taste, then add the cooked crabmeat. Season to taste with salt and pepper. Garnish the individual servings with chopped scallions.

  4. This recipe yields 8 servings.

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