Whiskey hill crab chowder

Yield: 4 servings

Measure Ingredient
1 medium Onion chopped
4 tablespoons Butter
6 \N Ripe medium sized tomatoes,
\N \N Peeled and coarsely chopped
5 cups Chicken broth
3 \N Sprigs fresh or 1 teaspoon
\N \N Dried thyme
\N \N Kernels from 3 ears of white
\N \N Corn
1 pounds Lump crabmeat, picked
\N \N Through for cartilage
\N dash Tabasco
\N \N Salt and pepper to taste
\N \N Fresh chopped parsley or
\N \N Chervil to taste

In a large saucepan, saute the onion in butter until transparent. Add tomatoes, cover pan and simmer for approximately 5 minutes. Add chicken broth and thyme and bring to a boil. Stir in corn, crabmeat and Tabasco, cover and simmer gently for 5 minutes. Add salt and pepper to taste. Simmer uncovered for an additional 5 to 10 minutes.

Sprinkle with chopped parsley or chervil and serve immediately.

Reprinted with kind permission from "The Original Baltimore Neighborhood Cookbook" by Irina Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia, PA.

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