Portsmouth Crab Chowder Recipe
The Beer Fox says, “As a complement to this full-bodied chowder, add a crusty beer-bread and a hearty brew!”
Recommended Brew: Burning River Pale Ale, Great Lakes Brewing Co., Cleveland, Ohio USA
Style: American Pale Ale - Hazy golden-orange with a frothy chalk-white head – Light flavors of malt rise up through the hoppy flavors of grapefruit citrus and pine tones; leaves a dry finish.
8 oz. cooked crabmeat
2 tablespoons olive oil
8 oz. mushrooms, sliced thin
1 small onion, finely chopped
1 teaspoon Old Bay seasoning
2 C. broccoli florets, chopped
1 red bell pepper, seeded and diced
1-1/2 C. chicken broth
8 oz. Burning River Pale Ale
1-1/2 C. milk
2 - 8.5 oz. cans creamed corn
3 C. Uncle Ben’s long-grained white rice, cooked
Dash of salt
Fresh ground pepper
2 tablespoons butter
In 5-quart saucepan, heat oil over medium-high heat. Saute onion, mushrooms, bell pepper and Old Bay seasoning until lightly browned. Add broccoli. Stir-fry, tossing lightly, for 4 minutes until just tender.
Stir in chicken broth, Burning River Pale Ale, milk and creamed corn. Heat through, but do not boil.
Blend in crabmeat and rice. Again, heat through, but do not boil. Season with salt and fresh ground pepper, to taste. Add 2 tablespoons butter. Stir to blend through.
Chowder is possibly derived from the French "chaudiere" - a term for a hearty meal in a hot pot - or from the Olde English "jowter," meaning Fishmonger. It is often made with potatoes, but this variation harmonizes more delicately with the gentle flavors of crab.* Health Benefit: Rich in vitamin A, vitamin C, vitamin D, vitamin B6 and B12, biotin, niacin, potassium, zinc, fiber, folic acid, calcium, magnesium, iron
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