Announcement

Collapse
No announcement yet.

Bacon and Crab Chowder

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Bacon and Crab Chowder

    Bacon and Crab 2 taa chiz ke hame irani haa aashegheshan

    1. Ingredients

    YAHOO.Food.sprites.preload('ingredients-heading')
    1. Extra-virgin olive oil (EVOO)
    2. 6 slices bacon, chopped
    3. 2 russet potatoes, peeled and cut into 1/2-inch dice
    4. 1 large onion, chopped
    5. 4 celery ribs from the heart with leaves, finely chopped
    6. 1/2 red bell pepper, finely chopped
    7. 1 fresh or dried bay leaf
    8. Salt and freshly ground pepper
    9. 3 tablespoons all-purpose flour
    10. 2 cups chicken broth
    11. 6 cups whole milk
    12. 12 ounces lump crabmeat, from the seafood counter
    13. 3 tablespoons chopped fresh thyme
    14. 1 tablespoon seafood seasoning, such as Old Bay(TM)
    15. 3 tablespoons dry sherry
    16. 4 tablespoons snipped chives
    17. Oyster crackers
    18. Hot sauce

    Nutrition Info

    Per Serving
    • Calories: 1047 kcal
    • Carbohydrates: 96 g
    • Dietary Fiber: 7 g
    • Fat: 54 g
    • Protein: 41 g
    • Sugars: 24 g
    About: Nutrition Info
    Powered by: ESHA Nutrient Database


    2. Cooking Directions

    1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
    2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.
    3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.
    Yield: 4 servings

    NOOSHE JAAN VALI MAN SIRAM

  • #2
    eeeeeeeeeeeeeeeeeeeeeewwwwwwwwwwwwwwwwwwww
    نه غزه نه لبنان جانم فدای ایران


    صادق هدايت؛ بوف کور

    Comment


    • #3
      daghighan @ saeid eeeeeeeeeeeeeeeewwwwwwwwwwww goftio bas!

      disgusting baba IQ jan to shayad khoshet biad ama hameye iroonia khosheshun nemiad 90% badeshun miad pas jam naband lol

      Comment

      Working...
      X