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 vote5
Serves:
4 servings
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 mediumall purpose potato, peeled & cubed (i use red )
-
2 mediumcarrots, chopped
-
2 clovegarlic, minced
-
5scallions, chopped
-
1rib celery, chopped
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3 Tbspplus 4 tsp. butter, divided
-
3 Tbspall purpose flour
-
2 cchicken broth
-
1/4 tspwhite pepper, (preferably white)
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3/4 tspnutneg, ( freshly grated gives best flavor)
-
2 slicefirm textured white bread ( you may want to double the amount of croutons)
-
2 cmilk
-
2 ccrabmeat, frozen
How to Make New England Crab Chowder w/ Nutmeg Croutons
- In a large bowl, place the Peeled & cubed potato and chopped carrots. In a smaller bowl, put the minced garlic, chopped scallions & celery.
- In 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.
- Stir 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.
- Meanwhile, drain the crabmeat and pick out any pieces of shell or cartilage. Toast thr bread.
- In 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.
- Increase 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.
