SIGN UP FOR OU KOSHER NOTIFICATIONS

BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

Corn Chowder with Mock Crab (Fish & Dairy)

Contributed by Eileen Goltz.

1 lb. mock crab
1 quart pareve chicken-flavored or vegetable broth
3 cups corn kernels (3 to 4 ears)
1/2 pound red-skinned potatoes, unpeeled
2 tablespoons butter or margarine
1/3 cup chopped shallots
1 rib celery, cut in half lengthwise and sliced thinly
2 tablespoons flour
1 cup warm milk
Salt and freshly pepper to taste
Healthy pinch cayenne
3 tablespoons chopped chives

Instructions:

Cut mock crab into 1/2-inch pieces. Cook the potatoes, cool and cut them into 1/2-inch cubes. Set them aside. Melt butter in a small kettle or large saucepan over medium heat. Saute the shallots and celery until shallots soften, about 3 to 4 minutes. Add the flour and stir a few minutes. Add broth and bring to a boil, stirring. Simmer 10 minutes. Add the corn, potatoes, milk, salt, pepper and cayenne. Cook 5 minutes. Add the crab and chives. Heat for a few minutes. Add more seasoning to taste and serve. 

>Notes: This dish makes for a hearty first course or a light lunch with crusty bread and green salad.