Soups & Salads
Cheddar Cheese Crab Chowder
Prep Time: 10 min | Cook Time: 20 min | Servings: 4 | Calories: 580
0 Reviews
Prep Time
10 min
Cook Time
20 min
Servings
4
Calories
580
A recipe bursting with crabmeat and savory flavors is perfect for your resident seafood lover. This creamy chowder is smooth yet packs a punch with cayenne pepper and Worcestershire sauce while Sargento® Shredded Sharp Cheddar Cheese - Fine Cut gives it just enough cheesy flavor to call it truly yummy.
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® Shredded Sharp Cheddar Cheese - Fine Cut
- 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.
