Dilled crab chowder

Yield: 10 servings

Measure Ingredient
1 large Onion, minced
4 \N Stalks celery, minced
½ cup Butter
1 pounds Crabmeat
5 cups Milk
1 cup Half and half or light cream
2 cans Condensed cream of potato soup
16½ ounce Can cream style corn
3 tablespoons Diced pimento
½ teaspoon Salt
1 teaspoon Dill weed
2 \N Bay leaves
½ cup Dry vermouth

Saute onion and celery in butter until soft. Stir in crabmeat. Add milk, half and half, potato aoup, corn, pimento, salt, dill, and bay leaves. Mix well and cook over medium heat 20 minutes; do not boil.

Add vermouth, cook for 5 more minutes. Remove from bay leaves and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-14-94

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