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butter onion celery all-purpose water condensed chicken broth chicken soup base parsley potato cream soy sauce crabmeat salt
Viewed: 26 - Published at: 2 years agoIngredients
- 1/2 cup butter
- 1 onion, chopped
- 3 celery, chopped
- 3 tablespoons all-purpose flour
- 4 cups water
- 1 (10.5 ounce) can condensed chicken broth
- 4 tablespoons chicken soup base
- 1 tablespoon chopped fresh parsley
- 1 potato, peeled and diced
- 1 quart half-and-half cream
- 1 tablespoon soy sauce
- 1 pound crabmeat
- 1 teaspoon Old Bay Seasoning TM
- salt and pepper to taste
Method
- In a large stockpot, melt butter over medium heat.
- Add onions and celery; saute until onions are transparent, about 4 minutes.
- Stir in flour, mixing well.
- Cook for about 1 minute, stirring constantly.
- Do not burn, or let it go lumpy.
- Add water, chicken broth and chicken soup base; stir until smooth.
- Bring to a boil.
- Stir in parsley and diced potato.
- Reduce heat and simmer for about 20 minutes.
- Stir in cream, soy sauce, crab meat and seasonings.
- Raise heat to medium and bring chowder just to a boil.
- Serve hot.
