Cheddar Cheese Crab Chowder
Prep Time: 10
Cook Time: 20
Serves: Serves: 4
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.