This is to die for and much less fattening than traditional chowder (although it still should be eaten in moderation)
Crab Chowder
3 cloves of garlic
1 med. size yellow onion
1 tsp. chives
1 tsp. capers
2 tsp. salt
2 tsp. black pepper
1 T. of white vinegar
1 can of chicken broth
2 strips of bacon
2 cups of crab meat (or imitation crab meat)
1/4 cup of buttermilk
2 cups of half and half
Putting it together:
Start out with the first set of ingredients in a med-heat pot, until the onions are soft (the key to this step is the vinegar, to make it briny and the chicken broth, to cut the fat).
Once this is compiled, i usually put in my cornbread.
(Cornbread: 1 beaten egg, 1/4 cup butter or crisco, 1 & 3/4 cup buttermilk, 2 cups of cornmeal in greased breadpan on 450 for 25 min.)
Then, fry up minced bacon... roughly chop crabmeat, slowly add dairy to the soup mixture.
The most important key to the cooking process: do not scald the milk... heat at low-med. heat for 30-40 min. until heated through.
Serve up with cornbread.
It must work because I got a great date night out of it!
Joy and Chris with Granny
The younger Youells
With Jeff and Rita
Joy and Chris outside by the fire with Papaw
Mamaw
Papaw - the self-proclaimed lord of the manor
