Weather around here has been lovely and spring-like, but I see that all over the U.S. much of the weather has been awful. If you’re looking for a warm winter chowder, you might be interested in trying this recipe. I always use imitation crab, but of course it would work with real crab as well. Just be sure to add the crab near the end of the cooking time so it stays together. I like to add fresh chopped spinach to my chowder, but if your family looks cross-eyed at greens, feel free to skip them. The chowder is wonderful either way. This recipe should serve 5-6 fairly generously.
- 1/2 cup yellow onion, minced
- 1 stick butter
- 6 medium potatoes, peeled and cubed
- Fresh spinach, a couple handfuls (optional)
- 3 cups water
- 1 T. chicken (or seafood) bouillon
- 4 cups milk
- 2 T. cornstarch
- 1 lb crabmeat (imitation is fine)
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onion, thinly sliced
- salt and pepper to taste
- Finely chop onion. Melt the butter on medium-high heat in a large heavy pot. Add the onion and sauté until soft and translucent.
- While onion is cooking, peel and chop potatoes into 1/2 inch dice. Turn heat to high. Add potatoes, water and chicken bouillon to the pot, and bring to a boil.
- After it comes to a boil, reduce heat to medium and continue to cook until potato is soft, about 15 minutes.
- Chop spinach, if using, and add to the pot. Whisk cornstarch with milk, and add to pot.
- Cook on medium low it begins to thicken, about 5-10 minutes. Once milk has been added to the pot, you'll need to watch carefully so the chowder doesn't scald.
- During this time, you can mince cilantro and green onion. When chowder is thick, gently stir in cilantro, green onion, and roughly chopped crab.
- Season to taste, and enjoy!