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Galecliff Crab Chowder

By The Canadian Living Test Kitchen

Tested till perfect

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Galecliff Crab Chowder

This recipe makes 4 servings

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Barbara Mercer adds pinches of Newfoundland savoury to her delicately flavoured, light chowder (other savoury is no good.) The Mercers buy their crab already cooked at a nearby plant. You may have to substitute frozen thawed crab (remove any bits of shell) or drained canned snow crab.

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 cups water
  • 2 potatoes, peeled and diced
  • 1 carrot, diced
  • 1/2 tsp salt
  • 1/2 tsp dried savory
  • 1/4 tsp pepper
  • Pinch dried thyme
  • 2 cups milk
  • 1 lb cod fillets
  • 1 cup snow crabs, (about 1/4 lb/125 g)

Preparation

In large heavy saucepan, melt butter over medium heat; cook onion until softened, about 4 minutes. Add water, potatoes, carrot, salt, savoury, pepper and thyme; cover and bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Pour in milk; bring back to simmer.

Cut cod into bite-size pieces; add to chowder and return to boil. Remove from heat immediately.

Add crab; cover and let stand for 5 minutes. Taste and adjust seasoning.

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