We have had our fair share of cold weather and even some mood-dampening, gloomy, rainy days and nights. But I urge you all not to let the weather get you down. A few weeks ago I received a newsletter from one of the organizations of which I am a member. As is the trend these days the editor included a recipe section. Recipes and food actually have nothing to do with the organization’s purpose. It is my guess that they threw in the new food feature to improve readership of the newsletter. These days, food-related shows and articles are a huge attraction … and that may be an understatement.
That brings me to today’s first recipe — one of my great friends and T&D employee Kristin Coker shared with me. Kristin said she was watching a cooking show and it featured a crab chowder. She quickly wrote down as much of the recipe as she could remember and then adapted it to suit her and her husband’s taste. This flavorful chowder definitely meets my measure of being a concoction that is hearty and healthy — a chowder that will satisfy a person’s hunger and fortify his/her body. That said, I hereby present Kristin’s recipe and a few other outstanding choices with which you may fill your favorite soup mug or bowl.
If any of you have great soup, chowder, stew, gumbo, or creole recipes that will make our winter more enjoyable, we welcome your ideas. After all, sharing recipes has become a worldwide revolution in the past few years!
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(This recipe is an adaptation from Kristin Coker)
2 sticks of salted butter
8 ounces of white wine (not cooking wine)
1/2 of a large Sweet Vidalia onion
3 tablespoons Italian seasoning
1 pound of lump crab meat
16 ounces of Half-and-Half
In a large pot, melt the butter and add the wine, water and clam juice and bring to a simmer. Dice the potato and onion into small cubes, and add them to the pot. Add Italian seasoning and stir together. Simmer until the vegetables are tender.
In a separate sauce pan heat the Half-and-Half to a simmer, stir in the cornstarch and continue to simmer, stirring often. DO NOT BOIL. Once this has thickened add it to base and then add the crab meat. Stir until the ingredients are well combined. Add salt and pepper to taste and simmer for just a few minutes and then it will be ready to serve. Kristin serves this with a Crabby French bread (recipe below).
Crabby French bread
1 loaf of Pepperidge Farm garlic bread
1-1/2 tablespoons of Dukes mayonnaise
3 tablespoons melted butter
1-1/2 cups of shredded Parmesan cheese
Couple dashes of hot sauce
3 to 4 tablespoons of lump crab meat
In a medium bowl, stir to combine the mayo, sour cream, butter, Parmesan …….