He’s Just An Old Crab Chowder

He’s Just An Old Crab Chowder Recipe - Delicious Soup with Potato and Paprika

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

He’s Just An Old Crab Chowder is a delicious and hearty soup that is perfect for a cozy night in. This recipe is packed full of flavor and is sure to warm you up on a cold day.

History

This recipe has been passed down through generations in my family. It originated from my great-grandmother, who was known for her delicious seafood dishes. He’s Just An Old Crab Chowder has always been a favorite among family and friends, and I am excited to share it with you.

Ingredients

1 small white onion, finely chopped
2 tbsp olive oil
1 tbsp all-purpose flour
2 cups fresh chicken stock
2 cups evaporated milk
2 cups tomato juice
1 cup cooked potato cubes
2 cans crab meat
0.13 tsp paprika
1 tsp salt
2 tsp freshly ground black pepper

How to prepare

In a pan, fry the onion in oil until it becomes clear.
Add flour, stock, and milk to the pan.
Cook the mixture while stirring often until it becomes smooth.
Transfer the mixture to a double boiler and continue cooking.
Add the remaining ingredients to the double boiler and cook until heated.

Variations

Substitute crab meat with shrimp or lobster for a different flavor.
Add corn or diced carrots for added texture and sweetness.
Use coconut milk instead of evaporated milk for a dairy-free option.

Cooking Tips & Tricks

Be sure to cook the onion until it becomes clear to bring out its sweetness.

- Stir the mixture often while cooking to prevent lumps from forming.

- Using a double boiler will help prevent the chowder from scorching on the bottom.

- Adjust the seasonings to taste, adding more salt and pepper if desired.

Serving Suggestions

Serve He’s Just An Old Crab Chowder with crusty bread or oyster crackers for a complete meal. Garnish with fresh parsley or chives for a pop of color.

Cooking Techniques

Use a double boiler to gently heat the chowder without scorching it.

- Stir the chowder often to prevent it from sticking to the bottom of the pan.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian option.

- Substitute olive oil with butter for a richer flavor.

Make Ahead Tips

He’s Just An Old Crab Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve He’s Just An Old Crab Chowder in individual bowls garnished with a sprinkle of paprika and a drizzle of olive oil. Add a lemon wedge on the side for squeezing over the chowder.

Pairing Recommendations

Pair He’s Just An Old Crab Chowder with a crisp green salad or a side of roasted vegetables for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring often to prevent scorching.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 2g

- Sugars: 8g

Fats

- Total Fat: 10g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 15%

- Iron: 8%

Alergens

Contains: Dairy, Shellfish

Summary

He’s Just An Old Crab Chowder is a balanced meal that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying and nutritious dish that is perfect for a comforting meal.

Summary

He’s Just An Old Crab Chowder is a classic and comforting soup that is perfect for a cozy night in. Packed full of flavor and nutrients, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my dear friend Martha at her beach house. We had just spent the morning collecting fresh seafood from the local fish market, and Martha suggested we make a delicious seafood chowder for lunch.

As we gathered our ingredients in the kitchen, Martha handed me a worn and stained recipe card. "This is my family's secret recipe for He's Just An Old Crab Chowder," she said with a twinkle in her eye. "It's been passed down for generations, and I think you'll love it."

I was intrigued by the name of the chowder and eager to learn the recipe. Martha explained that the name came from a funny story her great-grandmother used to tell about a grumpy old crab who lived in the waters near their beach house. The crab would always steal the fishermen's bait, but despite his cantankerous ways, he was cherished by the locals.

Martha carefully walked me through the steps of making the chowder, from sautéing the onions and garlic to adding the fresh seafood and creamy broth. The kitchen was filled with the delicious aroma of simmering seafood and spices, and I couldn't wait to taste the finished dish.

As we sat down to enjoy our meal, I took my first spoonful of He's Just An Old Crab Chowder. The flavors were exquisite – rich and creamy with a subtle hint of spice, and the seafood was tender and flavorful. I knew instantly that this recipe would become a staple in my own kitchen.

Over the years, I have made He's Just An Old Crab Chowder countless times, each batch bringing back memories of that special day with Martha. I have shared the recipe with friends and family, and it has become a beloved dish at our gatherings.

Every time I make the chowder, I can't help but smile as I remember Martha's warm hospitality and the laughter we shared in her beach house kitchen. The recipe card is now stained and faded from years of use, but the memories it holds are as fresh as the day I first discovered it.

As I sit here now, enjoying a bowl of He's Just An Old Crab Chowder on a chilly winter evening, I am grateful for the simple joys of good food and dear friends. And I am reminded once again that some of life's most treasured recipes are not found in cookbooks, but in the stories and traditions passed down through generations.