Creamy Crab Chowder
Recipe by: LACTAID® Brand
This chowder features tender, delicately flavored crabmeat and colorful bits of zucchini and sweet pepper. It’s even more enticing with bouquet garni seasoning-a mixture of several aromatic herbs that is frequently used in French cooking.
12 ounces fresh or frozen lump crabmeat or peeled, deveined shrimp
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
3 tablespoons butter
¼ cup all-purpose flour
1 medium green onion, sliced
½ teaspoon bouquet garni seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)
- Thaw crabmeat or shrimp, if frozen.
- In a large saucepan, cook zucchini and sweet pepper in hot butter about 3 minutes until crisp-tender. Stir in the flour. Add the LACTAID® Lactose-Free Whole Milk, green onion, bouquet garni seasoning, salt, and black pepper.
- Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more.
- Stir in the crabmeat or shrimp and snipped thyme; heat through. If desired, garnish with fresh thyme sprigs.
Nutrition Facts
Amount Per Serving
This chowder features tender, delicately flavored crabmeat and colorful bits of zucchini and sweet pepper. It’s even more enticing with bouquet garni seasoning-a mixture of several aromatic herbs that is frequently used in French cooking.