becky's crab chowder
(1 rating)
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!
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(1 rating)
yield
4 -6
prep time
45 Min
cook time
40 Min
Ingredients For becky's crab chowder
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1onion, chopped
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4cloves garlic, minced
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2celery stalks, chopped
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2carrots, diced
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2TBSP.evoo
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1cup water
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1cup, dry white wine
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18 oz. bottle clam juice
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5new potatoes, diced
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314.5 oz. cans diced tomatoes
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16 oz. can tomato paste
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1 TBSP.old bay seasoning
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1 lb.fresh crabmeat, picked cleaned from shells
How To Make becky's crab chowder
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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