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Ok so I made this last night for just myself and it got a little out of hand. I made enough to feed a small starving country. Anyways it was much better after it had been able to sit and stew a bit, and even more yummier at lunch today. Anyways im horrible at measuring, but I tried real hard....its something like this
1 Stick butter
6 TBS flour
1TBS garlic powder (estimate)
1 TBS onion powder (estimate)
2 cups chix broth
1 cup heavy whipping cream
4 red potatoes (peeled and chopped into small pieces)
1 1/2 tsp cajun seasoning (estimate)
1/2 tsp old bay (estimate, and im not a fan of the flavor)
1 TBS dried parsley
8 oz velveeta, cut into cubes
1 can cream corn (next time i'll use whole corn, but it was still good w/ the cream corn)
1 cup of imitation crab meat (i am cheap, don't judge me)
In a pretty good sized pot melt butter until completely melted ( I added some garlic and onion powder to the melting butter, just for fun) and add flour. Stir for about 2 minutes or so , continually stirring, until it is brownish.
Pour in chix brother and whipping cream into roux. Add potatoes, garlic powder, onion powder, cajun seasoning, and old bay.
When the potatoes are about done add the corn, parsley, velveeta, and crab. Stir and let mingle on really low for a little while.
I had a bowl after it had simmered all together for about 15 minutes. Then I sampled about an hour later after it had been simmering and it was a lot tastier. And at lunch it was really good. I estimated on the spices because I would add a little and taste, add some more and I got frustrated w/ the measuring. Its not how I roll. Next time I will either use real crab or nix it all together.
OH and by the way, if u wanna try it I have a truck load of it left over. Christopher won't eat it because it has corn in it....I know, I know.
1 Stick butter
6 TBS flour
1TBS garlic powder (estimate)
1 TBS onion powder (estimate)
2 cups chix broth
1 cup heavy whipping cream
4 red potatoes (peeled and chopped into small pieces)
1 1/2 tsp cajun seasoning (estimate)
1/2 tsp old bay (estimate, and im not a fan of the flavor)
1 TBS dried parsley
8 oz velveeta, cut into cubes
1 can cream corn (next time i'll use whole corn, but it was still good w/ the cream corn)
1 cup of imitation crab meat (i am cheap, don't judge me)
In a pretty good sized pot melt butter until completely melted ( I added some garlic and onion powder to the melting butter, just for fun) and add flour. Stir for about 2 minutes or so , continually stirring, until it is brownish.
Pour in chix brother and whipping cream into roux. Add potatoes, garlic powder, onion powder, cajun seasoning, and old bay.
When the potatoes are about done add the corn, parsley, velveeta, and crab. Stir and let mingle on really low for a little while.
I had a bowl after it had simmered all together for about 15 minutes. Then I sampled about an hour later after it had been simmering and it was a lot tastier. And at lunch it was really good. I estimated on the spices because I would add a little and taste, add some more and I got frustrated w/ the measuring. Its not how I roll. Next time I will either use real crab or nix it all together.
OH and by the way, if u wanna try it I have a truck load of it left over. Christopher won't eat it because it has corn in it....I know, I know.
12/1/2008 I froze two ziplock bags and they kept good for the 3 months they were in the freezer. I soaked the bags in cool water to loosen it up and then just heated it on the stove. Just as good, if not better, than when I originally made it!
2 comments:
Sounds Yum-O to me (to borrow Rachel Ray's favorite word)! I think I'll try making it myself rather than having you send some to me, though, cuz I'm pretty sure it won't ship well LOL! Tell Christopher to get over the corn thing :-)
It a 'sit and stew' kinda soup. the longer u let it simmer the better it got. I'll relay the message to Christopher!!!
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