Cheddar Cheese Crab Chowder
Serves: 4
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
2 tsp. Worcestershire sauce
1-1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
1 can (7 oz.) whole kernel corn, drained or 1 cup frozen corn, thawed
1 can (14-1/2 oz.) diced tomatoes, drained
2 cans (3 oz. each) lump or claw crabmeat, drained or 12 oz. fresh lump crabmeat
2 cups (8 oz.) Sargento® Fine Cut Shredded Sharp Cheddar Cheese
2 Tbsp. chopped fresh parsley or 2 tsp. dried (optional)
Croutons or oyster crackers (optional)
Melt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.
Stir in milk gradually; add Worcestershire sauce, mustard and cayenne pepper. Bring to a simmer, stirring frequently. Add corn, tomatoes and crabmeat; simmer 10 minutes, stirring occasionally.
Stir in cheese until melted. Ladle into shallow soup bowls; top with parsley and croutons, if desired.
Lena
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