Creamy Crab and Potato Chowder
Indulge in the rich flavors of creamy imitation crab, tender red potatoes, sweet carrots, crunchy celery, and earthy button mushrooms in this hearty and comforting chowder. This comforting soup is the perfect balance of flavors and textures, leaving you satisfied and craving for more.
ingredients
- 8 oz imitation crab, flaked
- 4 medium red potatoes, diced
- 2 large carrots, sliced
- 2 celery stalks, chopped
- 8 oz button mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, melt the butter and heat the olive oil over medium heat. Add the onion and garlic, cook until onion becomes translucent.
- 2.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
- 3.
Stir in the flour and coat the vegetables evenly. Cook for a minute to remove the raw flour taste.
- 4.
Gradually whisk in the vegetable broth, ensuring no lumps remain. Add the potatoes, carrots, celery, thyme, and paprika. Season with salt and pepper.
- 5.
Bring the mixture to a boil, then reduce the heat to simmer and cover the pot. Cook for about 15-20 minutes or until the potatoes and carrots are tender.
- 6.
Slowly pour in the milk and add the flaked imitation crab. Cook for an additional 5 minutes.
- 7.
Adjust the seasoning if needed and serve the chowder hot, garnished with fresh parsley.