Crab Chowder

Instructions

1. 1

   Heat the butter in a large pot over medium heat. Add the diced onions and sauté for 3-4 minutes until softened.

   Tip: Use a large pot to avoid overflowing.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

   Tip: Be careful not to burn the garlic.

3. 3

   Add the chicken broth, salt, and black pepper. Bring the mixture to a boil and then reduce the heat to low.

   Tip: Let the soup simmer for a few minutes to allow the flavors to meld.

4. 4

   Add the diced potatoes, flour, and butter. Stir until the potatoes are well coated.

   Tip: Use a spoon to scrape the bottom of the pot for all the browned bits.

5. 5

   Bring the mixture to a boil and then reduce the heat to medium-high. Add the crab meat and cook for 3-4 minutes until pink and cooked through.

   Tip: Use a spoon to break up the crab meat if it's not already flaked.

6. 6

   Stir in the dairy milk and chopped parsley. Simmer the soup for another 2-3 minutes until heated through.

   Tip: Be careful not to curdle the milk.

7. 7

   Taste and adjust the seasoning if needed.

   Tip: Add a squeeze of lemon juice for extra brightness.

8. 8

   Serve the chowder hot, garnished with chopped parsley and a dollop of butter if desired.

   Tip: Enjoy warm and comforting!