The Ospidillo Cafe Crab Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 45 ounces chicken stock, canned
• 4 cups cabbage, chopped
• 2 medium carrots, peeled and sliced on a bias
• 4 small yukon gold potatoes, peeled and quartered
• 1/2 cup fresh parsley, chopped
• 1 small yellow zucchini, sliced thin
• 16 ounces imitation crabmeat, chopped
• 1 pint half-and-half
• 3 tablespoons onions, diced
• 4 tablespoons salted butter
• 1/4 cup all-purpose flour
• 1 teaspoon fresh jalapeno pepper (1 small slice)
• 1/2 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon pepper

Recipe

• 1 melt the butter in a small sauté pan. add the onions, stirring constantly over medium heat for 1 minute. then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. set this roux aside.
• 2 in a cooking pot over medium heat, pour in the chicken stock and add the potatoes. boil, covered, until tender.
• 3 when the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. bring it to a medium boil, covered and cook until carrots are just tender.
• 4 after carrots are tender, add in the butter roux and stir, (the broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
• 5 next, add the crabmeat, the half and half, and the pepper. reduce heat to low, cover and allow it to come to a low boil. once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
• 6 serve hot.