Blue-Ribbon Crab & Aparagus Chowder

Our neighbor, Colleen, gave us a bunch of asparagus that she just picked from Ziggy's patch that she has maintained. Referring to her library book (Gooseberry Patch Big Book of Holiday Cooking),  Joan made this chowder to accompany our first hotdogs of the year.

After savoring this soup can only say if you like asparagus, you will love this chowder.

Ingredients:

1/2 c. butter
1 sweet onion, chopped
2 carrots, peeled and chopped
3 stalks of celery, chopped
1 t. salt
1/2 t. pepper
1/4 c. all-purpose flour
4 c. water
pinch of nutmeg
1 t. seafood seasoning
1 T. chicken bouillon granules
3 to 4 redskin potatoes, peeled and cubed
4 c. half-and-half
2 t. fresh parsley, chopped
2 1/2 to 3 c. asparagus, trimmed and chopped
1 lb. crabmeat, flaked
Optional: additional half-and-half

Procedure:

Melt the butter in a large stockpot over medium heat; add onion, carrots, celery, salt and pepper. Continue to cook until vegetables are softened., bout 10 minutes. Stir in flour to coat vegetables. Slowly whisk in water; stir in nutmeg, seafood seasoning, bullion and potatoes. Bring to a boil; reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Add half-and-half, parsley and asparagus. Simmer 10 more minutes. Gently fold in crabmeat. Heat through. If chowder is too thick, thin with additional half-and-half, if desired.

Serves 8 to 10.

From Wegmans Joan purchased Reese’s Potato Salad and fresh Florida corn to round out the meal.