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Sheryl's Corn and Crab Chowder

Reviewed: Jun. 3, 2013
The flavors of this soup were good, but the directions for the roux do not produce the right kind of thickener. I put the heat on medium-low, melted a stick of butter and added 1/2 cup of flour, stirred constantly for ten minutes, and what I had at the end of it was not "peanut-butter" consistency. It was runny and just looked like thick melted butter. So my soup was very runny and I had to resort to adding instant potato flakes to thicken it. Once I fixed the thickening problem, I added more creole seasoning and salt than the recipe called for because it was just a little bit bland. At that point, the soup tasted very good and was sort of thick. But what ruined the whole thing for me was when I added the lump crab at the very end. I used the kind you get in the seafood section that is refrigerated and comes in a plastic cup. It said it had an expiration date of nearly six months away. But after I dumped it into the soup, the whole thing took on this inedible fishy taste. I don't know what went wrong with that crab, but I suggest tasting your lump crab on its own before you ruin the soup by adding it.
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