Dilled Crab and Mushroom Chowder

Dilled Crab and Mushroom Chowder

środa, 5 lutego 2014

Dilled Crab and Mushroom Chowder

Time: 45 mins

Ingredients

• 1 cup sliced fresh mushrooms
• 1/4 cup chopped celery
• 1/4 cup sliced green onion
• 2 tablespoons margarine or 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 cups milk
• 1 cup half-and-half or 1 cup light cream
• 2 medium potatoes, cooked, peeled, and cubed
• 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
• 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
• fresh dill (optional)

Directions

• 1 In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.
• 2 Stir in flour and salt.
• 3 Add milk and half-and-half or light cream all at once.
• 4 Cook and stir over medium heat until mixture is thick and bubbly.
• 5 Stir in potatoes, crabmeat, and dill or dillweed.
• 6 Heat through, stirring occasionally.
• 7 Ladle into soup bowls and garnish each serving with fresh dill, if desired.