Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
- 75 people call this recipe a favorite
- Rating: (0 ratings)
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Cheddar Cheese Crab Chowder
Ingredients
- 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® Fancy Shredded Sharp Cheddar Cheese
- 2 Tbsp. chopped fresh parsley or 2 tsp. dried (optional)
- Croutons or oyster crackers (optional)
Directions
- 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.
