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Crab Chowder
Crab Chowder
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Recipe
Time
Active Time: 30 minutes
Total Time: 30 minutes
Recipe Yield
4 Servings
bon COOK Products Used
Santoku Chef Knife, Heat Resistant Spatula, FRENCH PANTRY Bouquet Garni Herb Blend
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Details
Additional Info
Ingredients
1 6-ounce package Frozen Crabmeat or 1 6-ounce can of Crabmeat, drained, flaked and cartilage removed
1 medium Zucchini, cut into 2-inch strips
1 medium Red or Green Sweet Pepper, chopped
2 tablespoons All Purpose Flour
4 cups Milk
2 tablespoons sliced Green Onion
1 teaspoon FRENCH PANTRY Bouquet Garni Herb Blend
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 3-ounce package Cream Cheese, cut up
Fresh Thyme
bon
COOK Products Used
Santoku Chef Knife, Heat Resistant Spatula, FRENCH PANTRY Bouquet Garni Herb Blend
Directions
Thaw Crabmeat, if frozen
In a medium saucepan, cook Zucchini and Sweet Pepper in Butter until crisp-tender, then stir in the Flour, Milk, Green Onion, Bouquet Garni Herb Blend, Salt and Pepper and mix well
Cook while stirring over medium-high heat until thickened and bubbly, then add the Cream Cheese, continuing to stir until the Cream Cheese melts
Add the Crabmeat and snipped Thyme and heat through
Garnish each serving with additional Fresh Thyme, if desired
Time:
Active Time: 30 minutes
Total Time: 30 minutes
Recipe Yield
4 Servings
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