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Ingredients
| chicken broth: 4 tsp |
| unsalted butter: 1/2 cup |
| onions (chopped): 1/2 cup |
| celery: 3 stalks |
| all-purpose flour (unsifted): 1 Tbl |
| water: 4 cups |
| chicken broth: 10.5 oz |
| parsley: 1 tsp |
| white potatoes: 1 whole potato |
| half and half cream: 3 cups |
| soy sauce: 1 tsp |
| crab meat: 1 lb |
| bay leaf (crumbled): 1/4 cup |
| salt: 1 dash |
| black pepper: 1 dash |
Dorsey's Cream of Crab Soup
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- 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.