East Lodge Crab Chowder

                             Cookie'z East Lodge Crab Chowder

This recipe is comfort food at its best. Whether you like shell fish or not, the mixture of garden veggies, spices, fresh herbs,  and creamy savory broth will wrap your palate under a cozy flavor blanket!

*** If someone is allergic to shellfish, substitute the real crab for chunked tilapia or swai and add the imitation crab.***

Ingredients:

1 lb.  fresh or pouched crab meat (claw, white lump, or combination) If canned, 3 5 oz cans, drained
4 oz. imitation flaked crab (optional)
3-6 slices smoked bacon, slightly cooked, cut in small squares

The following vegetables, finely diced:

3 small regular carrots or 8 mini carrots
1/2 red bell pepper
2- 3 medium potatoes (CUBED)
1/2 cup red onion
1/2 cup yellow or white onion
3 stalks celery
2 green onions (tops & green)
3/4 cup roasted corn kernels (drained can corn is okay)

3  fresh thyme sprigs
4 tbs chopped chives

Seasoned with :

1 Tbs or 2 cloves crushed garlic
Tbs: sea or kosher salt
2 tsp cayenne pepper, and/or 1 tsp red pepper flakes
1 tsp white or black pepper

How to:

In a skillet or dutch oven at medium-high temperature, put 1 tbs extra virgin olive oil and 1 tbs unsalted butter. Saute all veggies, add two sprigs of fresh thyme until tender. Push to one side of the pan. 

Make a roux on the other side of pan:

6 tbs unsalted butter****
6 tbs all purpose flour,  till a creamy paste
Pull in the veggies, thyme sprigs and mix.ADD: 1 pint Heavy Cream
          1 pint Whole or 2% milk****
          6 cups Low sodium Vegetable, Chicken, or Seafood Stock
(If using boullion, 1 tsp/cube per cup of water).

ADD seafood and bacon:

Let it cook on medium, stirring often until very thick. ADD 1/4 cup sherry or dry white wine.
Add remaining fresh thyme, pulling out stems. Simmer for 10 minutes, then turn off the heat and COVER. Let it sit for 10-15 minutes.
Garnish servings with extra thyme, chives, and oyster crackers! Be blessed!

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****For a lower calorie version, you can substitute fat free evaporated milk or Half & Half  or just 2% milk for the heavy cream, and half the butter for a butter/canola oil combination. But ask me if I'd do it? ------>