becky's crab chowder
I live on the Gulf of Mexico and my family and I enjoy the bounty of fresh seafood. We fish for grouper, snapper, fLounder, crabs and scallops, well just about everything that comes from the sea with a tail or a shell. I'm always trying to tweek a recipe or make up my own. It is that time of the year for comfort food and this chowder is one of them. Serve with hot crusty french bread and ENJOY!
prep time
45 Min
cook time
40 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 - onion, chopped
- 4 - cloves garlic, minced
- 2 - celery stalks, chopped
- 2 - carrots, diced
- 2TBSP. - evoo
- 1 - cup water
- 1 - cup, dry white wine
- 1 - 8 oz. bottle clam juice
- 5 - new potatoes, diced
- 3 - 14.5 oz. cans diced tomatoes
- 1 - 6 oz. can tomato paste
- 1 TBSP. - old bay seasoning
- 1 lb. - fresh crabmeat, picked cleaned from shells
How To Make becky's crab chowder
-
Step 1Sauté’ first 4 ingredients in oil in a Dutch oven until tender. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 30 mins. Drain and flake crabmeat, removing any bits of shell. Stir into chowder. Simmer 5 more minutes to heat crabmeat Serve with hot crusty bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes