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.
