Chowder, basically, is vegetable or seafood stew and thickened soup often with milk or cream. Traditionally, it consists of clams, potatoes or corn as its main ingredient. The two more popular formats of the chowder are New England and Manhattan. The former being richer and creamier whereas the latter a more ârun-downâ version with a clear tomato based stew.
Picking crab over clam not only makes this preparation a lot more flavorful and practically fat free but economical. This recipe is all about quicker, easier process with delicious result. It calls for a lot of veggies; picking out frozen diced âsoup vegetablesâ that are packaged could be a smart alternative as it reduces effort and time considerably.
This is a fairly simple preparation perfect for the season. This preparation gives you a delectable dish with barely any effort.
The cooking time for the recipe is about 35 mins but taking the 10 mins of preparation into consideration, your chowder should be done and ready to serve in about 45 mins.
You would need:
3 cups of vegetable juice
1/2 cup of water
1 lb of frozen soup vegetable mix (with tomatoes, if not then add 1/4 cup diced tomatoes half way through the cooking)
2 tsp sweet paprika
1 tsp dried thyme
1/4 tsp ground black pepper
2 cups claw crab meat
1 tbsp finely chopped parsley
Put together all ingredients except the crab meat and parsley in a pot. Bring to a boil then reduce heat and simmer till the vegetables are tender (25 mins approx.). Add the Crab meat and parsley after removing from heat. Allow the meat to heat for a couple of minutes and serve with addition of salt and pepper seasoning to taste. These proportions make 4-6 servings of the chowder. Enjoy!