A hearty and flavorful chowder featuring crab and fresh vegetables, perfect for a cozy meal.
Melt the butter in a sauté pan over medium heat.
Ensure the butter doesn't brown for a smoother roux.
Add the onions to the pan and sauté until translucent.
Stir constantly to avoid burning the onions.
Whisk in the flour and cook until it forms a smooth paste.
Cook the flour thoroughly to remove its raw taste.
In a cooking pot, bring water to a boil and add the potatoes.
Cut potatoes into even pieces for uniform cooking.
Mash the potatoes slightly in the pot to thicken the broth.
Leave some chunks for texture.
Add the cabbage, carrots, parsley, salt, oregano, and seasoning salt to the pot.
Stir well to combine all ingredients evenly.
Stir in the butter roux to thicken the soup.
Add gradually to avoid lumps.
Add the zucchini and cook until tender.
Avoid overcooking to maintain a slight crunch.
Stir in the crabmeat, half-and-half, and white pepper.
Lower the heat to prevent curdling.
Simmer the chowder for a few minutes and serve hot.
Garnish with fresh parsley for a vibrant touch.
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