This Crab Chowder is extremely easy to make and sooo delicious. It is a lighter version of the usual since it omits heavy cream. You can feel good about eating two bowls of this 🙂 It is a light soup that tastes like the sea. Now let’s get cookin’!
- 1 chopped Onion
- 1 chopped Celery
- 2 chopped Carrots
- 2 chopped Potatoes
- 1 can of Corn
- 1 tsp of minced Garlic
- 2 tsp of Salt
- 2 tsp of Black Pepper
- 2 Bay Leaves (optional but adds more depth)
- 2 tsp of Italian Seasoning
- 1 tsp of Nutmeg (if you don’t have it, then don’t worry about it)
- 4 tsp of Oil
- 3 tsp of Lemon Juice
- 6 Cups of water or a light broth
- 3 cups of Milk
- 2 tsp of Flour
- 2 to 3 cups of Crab Meat (canned or fresh)
1). In a heavy bottom pan, or Duth Oven, sauté the onion, carrot, celery and garlic with the oil for about 5 minutes until all of the vegetables have softened.
2). Once the vegetables have softened, add in the flour and stir until a toasted smell emits from the pot.
3). Once the flour has cooked, then add in the spices, chopped potatoes, drained canned corn and liquids and let it simmer on medium low heat.
4). After simmering for 20 minutes, add in the crab meat.
5). Allow the soup to simmer for about 10 minutes and then enjoy 🙂