Crab And Potato Chowder Recipe

Name: Crab And Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 Tbsp. butter or margarine; 2 leeks, well washed and finely chopped; 2 c. dry vermouth; 1 c. water; 1 1/2 lb. red potatoes, scrubbed skin on; 1 tsp. salt; 1/2 tsp. dried thyme; 1 (12 or 13 oz.) can evaporated skimmed milk; 1 c. skim milk; 1 lb. crab meat; 2 or 3 Tbsp. chopped parsley

Servings: persons

1 Tbsp. butter or margarine
2 leeks, well washed and finely chopped
2 c. dry vermouth
1 c. water
1 1/2 lb. red potatoes, scrubbed skin on
1 tsp. salt
1/2 tsp. dried thyme
1 (12 or 13 oz.) can evaporated skimmed milk
1 c. skim milk
1 lb. crab meat
2 or 3 Tbsp. chopped parsley

1
Cut potatoes into bite-sized pieces.
2
Melt butter over medium heat in 3 quart saucepan.
3
Add leeks, turn heat to low.
4
Cover and allow to cook slowly 3 to 4 minutes or until softened.
5
Add vermouth, water, potatoes, salt and thyme.
6
Bring to boil.
7
Turn heat to low, cover and cook until potatoes are fork tender (about 20 minutes).
8
Add milk and crab meat.
9
Heat through but do not boil.
10
Sprinkle with chopped parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. butter or margarine, 2 leeks, well washed and finely chopped, 2 c. dry vermouth, 1 c. water, and more.

Yes, Crab And Potato Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab And Potato Chowder

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