Name: Crab Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Unsalted butter - 2 tablespoons; Yellow onion, finely chopped - 1; Celery, cut into 1/4-inch slices - 4 stalks; Finely chopped fresh thyme - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Potatoes, cut into 1/2-inch pieces - 7; Whole milk - 2 cups; Fish broth - 1 (15 ounce) can; Heavy whipping cream - 1 cup; Clam juice - 1 (8 ounce) bottle; Dungeness crab meat, chopped - 1 ½ pounds

Ingredients for - Crab Chowder

1. Unsalted butter 2 tablespoons

2. Yellow onion, finely chopped 1

3. Celery, cut into 1/4-inch slices 4 stalks

4. Finely chopped fresh thyme 1 tablespoon

5. Salt and ground black pepper to taste 1 tablespoon

6. Potatoes, cut into 1/2-inch pieces 7

7. Whole milk 2 cups

8. Fish broth 1 (15 ounce) can

9. Heavy whipping cream 1 cup

10. Clam juice 1 (8 ounce) bottle

11. Dungeness crab meat, chopped 1 ½ pounds

How to cook deliciously - Crab Chowder

1 . Stage

Melt butter in a large pot over medium heat. Cook and stir onion, celery, thyme, salt, and pepper in hot butter until onion and celery start to soften, about 5 minutes. Stir potatoes, milk, broth, cream, and clam juice into onion mixture. Bring to a simmer; cook until potatoes are soft, about 10 minutes.

2 . Stage

Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to pot and stir in crabmeat. Cook until soup is hot and crab is heated through, about 5 minutes. Season with salt and pepper.