Creamy Crab Chowder
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)
LACTAID® Lactose-Free Whole Milk
- 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.
© Copyright 2007, Meredith Corporation. All Rights Reserved