- 1/2 cup butter
- 1 onion, chopped
- 3 celery, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 1 (10.5 ounce) can condensed chicken broth
- 4 tablespoons chicken soup base
- 1 tablespoon chopped fresh parsley
- 1 potato, peeled and diced
- 1 quart half-and-half cream
- 1 tablespoon soy sauce
- 1 pound crabmeat
- 1 teaspoon Old Bay Seasoning TM
- salt and pepper to taste
- In a large stockpot, melt butter over medium heat. Add onions and celery; saute until onions are transparent, about 4 minutes.
- Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth and chicken soup base; stir until smooth. Bring to a boil. Stir in parsley and diced potato. Reduce heat and simmer for about 20 minutes.
- Stir in cream, soy sauce, crab meat and seasonings. Raise heat to medium and bring chowder just to a boil. Serve hot.
05/01/2018
recipepes.com
Dorsey's Cream of Crab Soup, recipe
PT15M
PT1H
5
455 calories