Mock Crab Chowder
Demonstrated by: Waipahu High School student Bryan Abuluyan.
Chicken Hekka & More…May 1, 2001.
Ingredients:
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
1 onion, cut into 1/2-inch wedges
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 cup cauliflower flowerets
1 cup broccoli flowerets
1 quart chicken or ham hock broth
1 pkg (8 oz) cream cheese, cubed
1 cup evaporated milk
Salt and pepper
1 lb imitation crab, coarsely flaked
3 tablespoons cornstarch
1/4 cup water
Directions:
- In a saucepot, heat the butter; add each vegetable in the order listed and sauté each for a minute.
- Add broth and bring to a boil; lower heat and simmer until vegetables are just tender.
- Add cream cheese and milk; stir until mixture is creamy.
- Season with salt and pepper; stir in crab.
- Combine cornstarch and water; slowly add enough of the cornstarch mixture to the chowder to desired thickness.
Makes 8 to 10 servings.
