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Colette & Cassi's Country Kitchen!

Creole Crab Chowder



Description:

Creole Crab Chowder

Ingredients:

3 tablespoons of butter
¼ cup of flour
1 can of corn
1 can of chick peas (Goya)
1 cup of heavy cream
½ cup red potatoes (peeled and diced)
8 oz can of backfin Crabmeat (Phillips crabmeat is good)
1 celery stalk (chopped)
¼ cup of diced red onions (optional)
4 cups of clam juice (bottled clam juice)
(You will need 4 bottles of clam juice) or you can substitute 3 bottles of clam juice and 1 can of chicken broth
½ teaspoon of Old Bay seasoning
½ tablespoon of Tony Chachere’s New Orleans Creole seasoning
Salt and pepper to taste
1 can of minced clams (optional)

Preparation:

Melt butter in cooking pot. Add celery, onions and sauté for about 5 minutes under medium to low flame, and then add flour until rouge. Add 4 cups of clam juice and mix well till creamy (about 5 minutes). Add potatoes, corn, chickpeas, seasons, salt, and pepper and bring to a boil. Turn down heat to low flame and let simmer for 20 minutes or until vegetables get tender. After you simmer, add crabmeat and cream and mix well till creamy let simmer under low flame for 5 minutes. Do not bring to boil, because soup will curdle. Add parsley leaves as garnish and serve.

*** Note: you may add 1 can of minced clams