Recipe: Whiskey Hill Crab Chowder ala Original Baltimore

Whiskey Hill Crab Chowder ala' Original Baltimore
Source: The Original Baltimore Neighborhood Cookbook
Servings: 4

1 medium onion , chopped
4 tablespoons butter
6 medium ripe tomatoes, peeled and chopped
5 cups chicken broth
3 sprigs fresh thyme or 1 tsp. dried
3 ears corn, kernels from or 1 (10-oz) frozen .pkg.
1 pound lump crabmeat
1 dash Tabasco sauce
salt and pepper to taste
fresh parsley or chervil to taste / garnish

In a large saucepan, saute the onion in butter until transparent. Add tomatoes, cover pan and simmer for 5 minutes. Add chicken broth and thyme and bring to a boil. Stir in corn, crabmeat and Tabasco, cover and simmer for 5 minutes. Add salt and pepper to taste. Simmer uncovered for an additional 10 minutes. Sprinkle with parsley or chervil and serve.

Source: The Original Baltimore Neighborhood Cookbook by Irina Smith and Ann Hazan, c. 1991, Camino Books, Phil. Pa.
Copied by Tom Shunick 10/97