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Portsmouth Crab Chowder

Portsmouth Crab Chowder

Ingredients

  • 8 oz. cooked crabmeat
  • 2 tablespoons olive oil
  • 8 oz. mushrooms, sliced thin
  • 1 small onion, finely chopped
  • 1 teaspoon Old Bay seasoning
  • 2 C. broccoli florets, chopped
  • 1 red bell pepper, seeded and diced
  • 1-1/2 C. chicken broth
  • 8 oz. Burning River Pale Ale*
  • 1-1/2 C. milk
  • 2 - 8.5 oz. cans creamed corn
  • 3 C. Uncle Ben’s long-grained white rice, cooked
  • Dash of salt
  • Fresh ground pepper
  • 2 tablespoons butter

Instructions

In 5-quart saucepan, heat oil over medium-high heat. Saute onion, mushrooms, bell pepper and Old Bay seasoning until lightly browned. Add broccoli. Stir-fry, tossing lightly, for 4 minutes until just tender.

Stir in chicken broth, Burning River Pale Ale, milk and creamed corn. Heat through, but do not boil.

Blend in crabmeat and rice. Again, heat through, but do not boil. Season with salt and fresh ground pepper, to taste. Add 2 tablespoons butter. Stir to blend through.

*Recommended Brew: Burning River Pale Ale, Great Lakes Brewing Co., Cleveland, Ohio USA

Recipe Info

Views 103
Date March 9, 2006
Categories
Soups and Sauces