Potato Crab Chowder

I love the usual clam chowder but last night I just wanted something a bit different. So, I did a different variation using crab rather than clam. For the first time this year, it was actually cool in Florida so this was the perfect dish for me to make on a nippy night.

What you will need:

2 tbsp butter

1 cup chopped onion

3/4 cup chopped celery

1 garlic clove, minced

3 1/2 cup red potatoes, cubed

3 tbsp all purpose flour

2 cup 2% milk and 1/2 cup of heavy cream

2 tbsp chopped fresh thyme

1/2 tsp ground black pepper

1/4 tsp whole nutmeg, grated

1 (14 3/4 oz.) cream style corn

1 (14 oz.) can chicken broth, less sodium

8oz. can lump crabmeat

3 tbsp chopped parsley

1 tsp salt

Melt the butter in a large sauce pan on medium high heat. Add onion, celery, and garlic. Saute until they start to sweat, about 4 minutes. Add potatoes and saute for 1 minute. Sprinkle with flour and saute for another minute. Stir in milk, heavy cream, and the remaining ingredients, except the crab. Bring everything to a boil on medium heat, stirring frequently. Cover and reduce heat. Let simmer for 20 minutes or until the potatoes are tender, stirring occasionally. Stir in crab, parsley, and salt. Cook for 5 minutes. Serve.