RCI-SP.002.0111.001
He’s Just An Old Crab Chowder
Purchased from the Patterson Estate in Tyler, Texas in 1992. Notation on card indicates this was a favorite of Mr. Rodgers. Dated 1931.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- white Onion1 smallfinely chopped
- 2 tablespoons
- 1 tablespoon
- 2 cups
- 2 cups
- 2 cups
- cooked Potato cubes1 cup
- 2 cans
- 1/8 teaspoon
- 1 teaspoon
- 2 teaspoons
Method
1
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
2
Sprinkle the all-purpose flour over the onion and stir continuously for 1-2 minutes to create a light roux, stirring constantly to prevent lumps.
2 minutes
3
Pour in the fresh chicken stock slowly while stirring to incorporate the roux smoothly and avoid clumping.
4
Add the evaporated milk and tomato juice to the pot, stirring well to combine all ingredients.
1 minutes
5
Bring the mixture to a gentle simmer over medium heat, then add the cooked potato cubes and canned crab meat (drained).
3 minutes
6
Reduce heat to low and simmer for 10-12 minutes, allowing the flavors to meld and the chowder to thicken slightly.
11 minutes
7
Season the chowder with paprika, salt, and freshly ground black pepper, stirring to distribute evenly.
1 minutes
8
Taste and adjust seasoning as needed. Simmer for an additional 2-3 minutes to ensure all seasonings are incorporated.
2 minutes
9
Ladle the hot chowder into bowls and serve immediately.