Crab Chowder

Crab Chowder

FROM: William

PREP TIME: 15

COOK TIME: 10

SERVINGS: 4

DESCRIPTION:

Thick and creamy Crab Chowder

INGREDIENTS:

1 6-ounce package frozen crabmeat or 1 6-ounce 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 margarine or butter
2 tablespoons all-purpose flour
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-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)

DIRECTIONS:

1. Thaw crabmeat, if frozen.

2. In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.

3. 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. Garnish each serving with additional fresh thyme, if desired.

SHOPPING LIST :

Check Them Off Check each Item!
select item1 6-ounce package frozen crabmeat or 1 6-ounce can crabmeat, drained, flaked, and cartilage removed
select item1 medium zucchini, cut into 2-inch strips
select item1 medium red or green sweet pepper, chopped
select item2 tablespoons margarine or butter
select item2 tablespoons all-purpose flour
select item4 cups milk
select item2 tablespoons sliced green onion
select item1/2 teaspoon bouquet garni seasoning
select item1/4 teaspoon salt
select item1/8 teaspoon black pepper
select item1 3-ounce package cream cheese, cut up
select item1 teaspoon snipped fresh thyme
select itemFresh thyme sprigs (optional)

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