This was a great recipe for a windy, cold Fall night. I doubled it for my family of six and we had 2 servings left over. I sauteed the onion with garlic cloves in olive oil, set aside and wiped out excess oil, then started the butter melting in the same stock pot. I kept the flour and did not find it to be too thick. I also added chicken bouillon granules after the flour was mixed when I added the cooking sherry. I used one can of evaporated milk and the rest regular 1% milk. Instead of cubed potatoes, I used leftover dutch potato recipe (recipe on this site) which is a mashed carrot and potato mixture. That step made it much easier. We had turkey bacon as a garnish, but it did not need it. We served it with a Elaine's mom's homemade bread recipe from this site. I love crab and will definitely try it again with that addition, but it can be a great vegetarian meal as well!
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This was a great recipe for a windy, cold Fall night. I doubled it for my family of six and we...