The Ospidillo Cafe Crab Chowder

• chicken stock, canned↗45 ounces
• cabbage, chopped↗4 cups
• medium carrots, peeled and sliced on a bias↗2
• small yukon gold potatoes, peeled and quartered↗4
• fresh parsley, chopped↗1⁄2 cup
• small yellow zucchini, sliced thin↗1
• imitation crabmeat, chopped16 ounces
• half-and-half↗1 pint
• onions, diced↗3 tablespoons
• salted butter↗4 tablespoons
• all-purpose flour↗1⁄4 cup
• fresh jalapeno pepper (1 small slice)↗1 teaspoon
• kosher salt↗1⁄2 teaspoon
• dried oregano↗1 teaspoon
• seasoning salt↗1⁄2 teaspoon
• teaspoon white pepper1⁄2

Step-by-step instructions

1. 1

   Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.

2. 2

   In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.

3. 3

   When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.

4. 4

   After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.

5. 5

   Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.

6. 6

   Serve hot.