New England Clam Chowder with Imitation Crab

Ingredients

• 2 tablespoons unsalted butter
• 2 sticks celery stalks, diced
• 1/2 cup onion, finely chopped
• 1 cup potatoes, peeled and diced
• 4 ounces imitation crab meat, shredded
• 2 cups fish stock or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Melt the butter in a large pot over medium heat (about 2 minutes). Add the diced celery, onion, and a pinch of salt; sauté until softened, about 5 minutes.

2. 2

   Stir in the flour and cook for 1 minute to form a roux, then gradually whisk in the fish stock or vegetable broth until smooth.

3. 3

   Add the diced potatoes and bring the mixture to a gentle simmer; cook for 12‑15 minutes until the potatoes are tender.

4. 4

   Reduce the heat to low and stir in the heavy cream and shredded imitation crab; heat through for another 3‑4 minutes without boiling.

5. 5

   Season with additional salt and black pepper to taste, then ladle into bowls and serve hot.