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Chunky Crab Chowder

Cooking Connection

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

35 minutes

Makes:

6 (1 1/2 Cup) servings

Ingredients

12  ounces  H-E-B Crabmeat

2  red bell peppers, chopped

1  bunch  green onions, chopped, including tops

1  cup  chopped celery

3/4  cup  chopped carrot

2  teaspoons  dried tarragon leaves

1/4  teaspoon  cayenne pepper

3  8 ounce bottles  clam juice

2  14.5 ounce cans  diced tomatoes

1  cup  dry white wine

1  cup  whipping cream

*  salt and ground black pepper

*  Tabasco® Pepper Sauce, optional

Instructions


Chop bell peppers, green onions, celery and carrot. Reserve 1/4 cup green onion tops and set aside.

Heat oil in a 5 to 6-quart stockpot over medium-high heat. Add bell peppers, green onions, celery and carrot; Sauté 5 minutes. Stir in tarragon and cayenne; Sautèacute; 2 more minutes.

Add clam juice, tomatoes with juice and white wine. Bring to a boil; reduce heat to medium and cook 15 minutes, uncovered, stirring occasionally.

Stir in cream; reduce heat to medium-low and simmer gently 10 minutes, stirring frequently.

Add crabmeat; cook and stir 2 more minutes. Season to taste with salt, pepper and Tabasco sauce, if desired. Serve while hot.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection

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