Corn-Crabmeat Chowder

Ingredients

• 2 cups raw, cubed potatoes
• 1/2 cup chopped onion
• 2 cups hot water
• 1 1/2 teaspoons salt
• 2 1/2 cups whole milk
• 1 6-ounce can crabmeat
• 2 cans cream style corn
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon salt
• 1/4 teaspoon thyme

Method

1. 1

   Into kettle put potatoes, onions, hot water, and salt.

2. 2

   Bring to boil for 12 to 15 minutes.

3. 3

   Add all other ingredients.

4. 4

   Heat slowly to piping hot and serve.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 7. The excerpt below is the record exactly as published.

lk 1/4 teaspoon salt Y) teaspoon dry mustard Y% teaspoon Worcestershire sauce pinch of cayenne pepper 1 egg, slightly beaten 1 cup flaked crabmeat Brown green peppers in butter; add flour. Mix until smooth and com- bine seasonings, tomatoes, cheese, and egg. Add to first mixture. Cook over hot water for 10 minutes! Stir constantly while slowly adding milk. Add crabmeat and heat thoroughly. Serve in patty shells or on toast rounds. Makes 6 servings. Mrs. Effron S. Smith Bogue Club HARD CRABS Dress about 12 large hard crabs. Remove all claws, wash, and clean with a stiff brush several times in cold water. Drain, salt, pepper, and roll in flour. Place in deep fat. Fry for a few minutes until light brown. Remove from fat and place in pot. Pour over crabs the fat from the frying pan. Add about 2 cups of water and stew until done, about 30 to 40 min- utes. Potatoes and onions may be added if desired. Mrs. G. M. Carraway Merrimon-South River Club STEWED HARD CRABS -- SKILLET-STYLE Place potatoes, onions and bacon drippings into electric frying pan. Salt and pepper to taste. Place cleaned hard crabs on top of potatoes and barely cover with water. Cook until potatoes are tender. Make-a paste with flour and water and lightly stir in with fork. Do not disturb crabs. Cover and turn off frying pan. The liquid will absorb the paste and make a delicious gravy. Corn meal dumplings may also be added. Mrs. G. E. Thompson Crab Point Club 22 CORN-CRABMEAT CHOWDER A tangy and flavorful chowder made with: 2 cups raw, cubed potatoes ’, cup chopped onion 2 cups hot water 1% teaspoons salt 2/2 cups whole milk 1 6-ounce can crabmeat 2 cans cream style corn /2 teaspoon parsley flakes (2 cup size) 1/4 teaspoon salt 1/4 teaspoon thyme

Cook this with the app: pantry check, scaling, and the assistant.