CHEDDAR ASPARAGUS AND CRAB CHOWDER

 

  • Cooking Time: 30–45
  • Servings: 5–6
  • Preparation Time: 20

Ingredients

  • 2 lbs (6 spears) fresh asparagus
  • 1 cup (⅓ cup) vegetable oil
  • 2 cups (⅔ cup) yellow onions, diced
  • 1 (⅓ cup) cup flour
  • 2 quarts (2⅔ cups) half & half cream
  • 3 quarts (1 quart) chicken stock
  • 2 lbs (3–4 med) red potatoes, diced
  • 1 tsp (⅓ tsp) salt
  • ½ tsp (1 dash) red peppers, ground
  • 1 lb (1⅓ cup) shredded sharp cheese
  • 1 cup (⅓ cup) sour cream
  • 2 cups (⅔ cup) tomato concassée*
  • 2 lb (⅔ lbs or 1⅔ cups) crab meat
  • 2 tsp (⅔ tsp) parsley, chopped
  • Garlic croutons for garnish

Directions

  • Cut asparagus into 1-inch pieces then blanche.
  • Cook onion in hot oil until tender.
  • Sprinkle flour over onion and stir to coat.
  • Add half & half, chicken stock, potatoes, salt and red pepper. Cook and stir until thickened, reduce heat and simmer.
  • When vegetables are tender, add cheddar cheese and sour cream.
  • Add asparagus, crab meat and tomato concassée.
  • Heat until hot and garnish with chopped parsley.
  • Garnish with garlic croutons.

Notes

* CONCASSEE [kon-kah-SAY] - Tomato that has been peeled, seeded and chopped.

Note the ingredient amounts for the original recipe yield a "cooking for crowds" number, 16 servings. For a more "family cooking" size yield, use the ingredient amounts in the parentheses.

Author Credit: Michael Hamilton

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