Ingredients
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45 ounces chicken stock, canned
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4 cups cabbage, chopped
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2 medium carrots, peeled and sliced on a bias
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4 small yukon gold potatoes, peeled and quartered
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1/2 cup fresh parsley, chopped
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1 small yellow zucchini, sliced thin
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16 ounces imitation crabmeat, chopped
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1 pint half-and-half
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1/4 cup all-purpose flour
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1 teaspoon fresh jalapeno pepper (1 small slice)
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1/2 teaspoon kosher salt
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1 teaspoon dried oregano
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1/2 teaspoon seasoning salt
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1/2 teaspoon white pepper
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3 tablespoons onions, diced
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4 tablespoons salted butter
Instructions
- 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.
- In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
- 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.
- 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.
- 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.
- Serve hot.