Thursday, February 14, 2013
Crab Chowder - Better Homes & Gardens Soups and Stews
1 (6 oz) package frozen crabmeat or one 6 oz can crabmeat drained, flaked and cartilage removed
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (3 oz) package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
Thaw crabmeat, if frozen.
In a medium saucepan cook zucchini and sweet pepper in hot margarine until crisp-tender. Stir in the flour. Add milk, green onion, bouquet garni seasoning, salt, and black pepper.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. If desired, garnish each serving with additional fresh thyme.
Makes 4 servings (5 cups).