Recipe: Whiskey Hill Crab Chowder
Categories: Chowder, Fish crab
Yield: 1 Servings
1 md Onion chopped 4 tb Butter 6 Ripe medium sized tomatoes; -- peeled and coarsely -- chopped 5 c Chicken broth 3 Sprigs fresh or 1 teaspoon -- dried thyme Kernels from 3 ears of white -- corn 1 lb Lump Crabmeat; picked -- through for cartilage 1 ds Tabasco Salt and pepper to taste Fresh chopped parsley or -- chervil to taste
In a large saucepan, saute the onion in butter until transparent. Add tomatoes, cover pan and simmer for approximately 5 minutes. Add chicken broth and thyme and bring to a boil. Stir in corn, Crabmeat and Tabasco, cover and simmer gently for 5 minutes. Add salt and pepper to taste. Simmer uncovered for an additional 5 to 10 minutes. Sprinkle with chopped parsley or chervil and serve immediately.
Reprinted with kind permission from "The Original Baltimore Neighborhood Cookbook" by Irina Smith and Ann Hazan, c. 1991, Camino Books, Philadelphia, PA. Posted to MC-Recipe Digest V1 #851 by Bill Webster <email@example.com> on Oct 18, 1997
None yet posted - you can be the first!
(All fields except email are required) [ Comment Policy ]