The Ospidillo Cafe Crab Chowder Recipe

Name: The Ospidillo Cafe Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 45 ounces chicken stock, canned; 4 cups cabbage, chopped; 2 medium carrots, peeled and sliced on a bias; 4 small yukon gold potatoes, peeled and quartered; 1/2 cup fresh parsley, chopped; 1 small yellow zucchini, sliced thin; 16 ounces imitation crabmeat, chopped; 1 pint half-and-half; 3 tablespoons onions, diced; 4 tablespoons salted butter; 1/4 cup all-purpose flour; 1 teaspoon fresh jalapeno pepper (1 small slice); 1/2 teaspoon kosher salt; 1 teaspoon dried oregano; 1/2 teaspoon seasoning salt; 1/2 teaspoon white pepper

Servings: persons

45 ounces chicken stock, canned
4 cups cabbage, chopped
2 medium carrots, peeled and sliced on a bias
4 small yukon gold potatoes, peeled and quartered
1/2 cup fresh parsley, chopped
1 small yellow zucchini, sliced thin
16 ounces imitation crabmeat, chopped
1 pint half-and-half
3 tablespoons onions, diced
4 tablespoons salted butter
1/4 cup all-purpose flour
1 teaspoon fresh jalapeno pepper (1 small slice)
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon seasoning salt
1/2 teaspoon white pepper

1
Melt the butter in a small saute pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
2
In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
3
When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeno slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
4
After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
5
Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
6
Serve hot.

738

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 45 ounces chicken stock, canned, 4 cups cabbage, chopped, 2 medium carrots, peeled and sliced on a bias, 4 small yukon gold potatoes, peeled and quartered, and more.

Yes, The Ospidillo Cafe Crab 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.

The Ospidillo Cafe Crab Chowder

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