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Spinach-Crab Chowder

Created by jclawson, Thursday, 02 December 2010


Remember to thaw the packaged frozen spinach several hours ahead of time. Imitation crab can be used, but the real thing is better. Buy it pasteurized, in cans, and it’s ready to use.


At a glance
2 packages, 10 ounces each, chopped spinach, thawed
1/2-stick of butter
1 pound crab meat, picked over to remove any bits of shell, and flaked
Large rib celery, diced
Medium onion, diced
Half of a green bell pepper, diced
15-ounce can chicken broth
1 bay leaf
1/2-teaspoon dried thyme
2 tablespoons instant-blending flour
2 cans evaporated skim milk
1 cup milk


Press the spinach dry with paper toweling and frizzle it in the hot butter with the crab, celery, onion, and green pepper. Add the chicken broth, bay leaf, and thyme. Cover, and simmer until the vegetables are tender. Mix the instant-blending flour with a little water and stir it into the crab mixture over medium heat until it thickens. Gradually stir in the evaporated skim milk and the regular milk to heat through, but don’t let it boil. Remove the bay leaf and ladle the chowder into soup bowls. This recipe makes approximately 7 cups of chowder, enough to feed four. Make crusty buttermilk biscuits to go with the chowder, and serve a warm fruit compote for dessert.

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