The Ospidillo Cafe Crab Chowder - cooking recipe

Ingredients

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

Preparation

Melt the butter in a small saute 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 jalapeno 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.