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Chesapeake White Crab Chili
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5 from 1 vote

Creamy White Crab Chili

Prep Time14 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keyword: Chesapeake Crab, Chili
Servings: 12
Calories: 547kcal

Ingredients

Instructions

  • Dice up Bell peppers, jalapenos, onions and tomato. chop parsley and shave corn off the cob. Drain and rinse canned beans
  • in a 8 Qt. Dutch oven saute onions, jalapeno, bell peppers and cor with butter over medium low heat until veggies begin to soften. Deglaze with Dry sherry and Worcestershire.
  • Add Dry mustard and Old Bay to the pot and then stir in half & half and Heavy Cream.
  • Continue to simmer until the cream is warm and then stir corn starch together with 1/2 cup of water before whisking into the cream.
  • Stir frequently making sure not to burn the bottom of the pot. Once the cream begins to thicken add beans and crabmeat. Continue sturring until it reaches a simmer but do not bring to a boil. Remove from heat and Serve. Garnish with cheddar cheese, scallions, sliced jalapeno and diced tomato.

Nutrition

Calories: 547kcal | Carbohydrates: 18g | Protein: 14g | Fat: 48g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 517mg | Potassium: 288mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2053IU | Vitamin C: 18mg | Calcium: 168mg | Iron: 2mg