Thursday, February 16, 2012

Recipe Thursday: Crab Chowder

Part of my goals for 2012 was to try out at least one new recipe a month. This was probably my favorite part of my 30 before 30 list, and I am excited to continue. This recipe is adapted from Cooking Light, and of course I found it on Pinterest. This was the dinner I made for Valentines for The Mister and I.

The Ingredients
2 T Butter
1/2 onion- chopped
3/4 cup celery- chopped
1 garlic clove- minced
1 lb red potato- cubed
2 1/2 c milk
2 t fresh thyme
1/4 t nutmeg
1 can cream corn
1 can chicken broth
8 oz fresh mushrooms- chopped
8 ounces lump crab meat
3 tablespoons fresh parsley- chopped
Salt, pepper, & red pepper flake to taste

Melt butter in a large saucepan over medium-high heat. Add onion, celery, red pepper flake and garlic. Cook until onion is soft. Add potato and cook for about a minute. Sprinkle with flour cook for another minute, stirring constantly.

Stir in milk, thyme, pepper, nutmeg, corn, mushrooms and broth. Bring to a boil, stirring frequently. Cover, reduce heat, and cook for at least 30 more minutes or until potato is tender, stirring occasionally. Stir in crab, parsley, and salt; cook 5 minutes, stirring occasionally.

While the soup is stirring, open a can of fridge biscuits and cut them with a cookie cutter into a heart shape and bake them according to directions. (I guess this part is optional)

So, how was it?
We both liked the flavor, but we also both wanted it creamier. I used skim milk because its all we had, but using milk with some fat in it, or even half and half probably would have helped that. I loved the heart biscuits too, so even though I said it was optional, you totally should do it.