Dilled crab chowder
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, minced |
| 4 | 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 | Bay leaves | |
| ½ | cup | Dry vermouth |
Directions
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