Dilled Crab and Mushroom Chowder
Recipe from Better Homes and Gardens

Start your holiday meal with style. Serve bowls of this ultra-rich crab, mushroom, and potato chowder.


Dilled Crab and Mushroom Chowder

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Servings: Makes 6 side-dish servings.
Total Time: 30 mins
Related Categories: Chowders, Crab, Crab Soup, Seafood Chowder, Soup and Chowder
 
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Ingredients
  • 1  cup
    sliced fresh mushrooms
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  • 1/4  cup
    chopped celery
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  • 1/4  cup
    sliced green onion
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  • 2  tablespoons
    margarine or butter
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  • 1/4  cup
    all-purpose flour
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  • 1/2  teaspoon
    salt
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  • 3  cups
    milk
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  • 1  cup
    half-and-half or light cream
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  • 2 
    medium potatoes, cooked, peeled, and cubed
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  • 1  6-ounce can
    crabmeat, drained, flaked, and cartilage removed
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  • 2  teaspoons
    snipped fresh dill or 1/2 teaspoon dried dillweed
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  •  
    Fresh dill (optional)
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Directions
1.
In a 3-quart saucepan cook mushrooms, celery, and green onion in hot margarine or butter until vegetables are tender, stirring often.
2.
Stir in flour and salt. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until mixture is thick and bubbly. Stir in potatoes, crabmeat, and dill or dillweed. Heat through, stirring occasionally.
3.
Ladle into soup bowls. Garnish each serving with fresh dill, if desired. Makes 6 side-dish servings.
Nutrition information
Calories 237, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 55 mg, Sodium 423 mg, Carbohydrate 20 g, Fiber 1 g, Protein 14 g. Daily Values: Vitamin A 15%, Vitamin C 16%, Calcium 22%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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Creamy Clam and White Bean Chowder

White beans substitute for the usual potatoes in this chowder, made with sweet butternut squash, briny littleneck clams, and smoky bacon. Rancho Gordo cellini beans give the soup a buttery richness, but Great Northern beans are terrific as well.

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