• Preparation Time
  • Total Time
  • Number of Servings 4

Soup's on! This chowder-style soup brings a taste of the ocean to your dinner table. Our chunky crab topped cakes make it a cinch to prepare.

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Ingredients

  • 1/4 cup
    olive oil
  • 1 medium
    diced onions
  • 1/2 cup
    diced celery
  • 1/2 cup
    diced carrots
  • 1
    cloves garlic, minced
  • 2
    bay leaves
  • 1 sprig
    fresh thyme, chopped
  • 2 tsp
    Old Bay Seasoning
  • 1/3 cup
    all-purpose flour
  • 28 oz
    chicken broth
  • 1 cup
    whole milk
  • 1/4 cup
    chopped fresh parsley

Instructions


1. Saute onion, carrots and celery in olive oil over medium heat for 6-8 minutes.

2. Stir in garlic, bay leaves, thyme and seasoning.

4. Mix together flour, chicken broth and milk. Stir until well blended and pour over vegetables.

5. Bring to a boil, then reduce heat and simmer uncovered 6-8 minutes. Stir occasionally.

6. Sprinkle crab cake chunks and parsley on top of soup to serve.

Products From Recipe

  1. #593
    4 - 3 oz. Crab Cakes
    Serves 4
    Number of Times Purchased:

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    • 1
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    • 4
    $15.99
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