New England Crab Chowder w/ Nutmeg Croutons
By
Nancy Allen
@mawmawnan
1
This is one good delectable seafood stew very comforting and the fragrant buttery nutmeg triangle toasts are a nice twist in place of oyster crackers. Love this!
Rating:
★★★★★ 1 vote
Serves:
4 servings
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
- 1 medium
- all purpose potato, peeled & cubed (i use red )
- 2 medium
- carrots, chopped
- 2 clove
- garlic, minced
- 5
- scallions, chopped
- 1
- rib celery, chopped
- 3 Tbsp
- plus 4 tsp. butter, divided
- 3 Tbsp
- all purpose flour
- 2 c
- chicken broth
- 1/4 tsp
- white pepper, (preferably white)
- 3/4 tsp
- nutneg, ( freshly grated gives best flavor)
- 2 slice
- firm textured white bread ( you may want to double the amount of croutons)
- 2 c
- milk
- 2 c
- crabmeat, frozen
How to Make New England Crab Chowder w/ Nutmeg Croutons
- 1In a large bowl, place the Peeled & cubed potato and chopped carrots. In a smaller bowl, put the minced garlic, chopped scallions & celery.
- 2In a large saucepan, warm 3 tablespoons of butter over medium-high heat until it is melted. Add the garlic-scallion-celery mixture and saute, stirring until the scallions are wilted, about 2 minutes.
- 3Stir in flour and cook, until the flour is no longer visible, about 1 minute. Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a boil and then add the potato, carrots, pepper and 1/4 tsp. nutmeg. Let mixture return to a boil, then reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes.
- 4Meanwhile, drain the crabmeat and pick out any pieces of shell or cartilage. Toast thr bread.
- 5In a small saucepan or skillet, combine the remaining 4 tsp. butter with the remaining 1/2 tsp. nutmeg and cook over low heat until fragrant, about 1 minute. Brush the toast with the nutmeg butter and cut into triangles.
- 6Increase the heat under the soup to medium-high and bring to a boil. Add the crab, and milk, and cook until just heated through, about 3 minutes. Serve the soup with the nutmeg croutons.
