DUNGENESS CRAB CHOWDER WITH ANCHOR STEAM BEER AND MUENSTER

Ingredients

•4 Tbsp. Clarified Butter or Margarine

•1 Whole Yellow Onion, diced 1/4''

•3 Stalks Celery, diced 1/4''

•1 Baking Potato, peeled and diced 1/4''

•2 Tbsp. Chopped Fresh Garlic

•2 Tbsp. Chopped Thyme Leaves

•1 Tbsp. Chopped Parsley

•1/2 Lb. Muenster Cheese, cut into cubes

•1 12 oz. Bottle of Dark Beer (Anchor Steam)

•1/2 lb. Dungeness Crab Meat, no shells

•1 Cup Heavy Cream

•Salt and Pepper

•Lea & Perrins Sauce, to taste

•1/2 Cup Flour

•1 qt Chicken Stock

Directions

In a soup pot, melt the butter and sauté onions, celery, potatoes, garlic, herbs and chili flakes for 2-3 minutes over medium heat. Sprinkle 2-3 TBSP flour into the pot to absorb the butter. Add chicken stock and simmer 10 minutes at low heat. Stir to incorporate all ingredients. Add cheese and beer, simmer until vegetables are tender and cheese is fully melted. Add crab meat and cream. Season to taste with salt, pepper and Lea & Perrins Sauce.