Roasted Poblano Crab Chowder
If you want to add more gluten free recipes to your recipe box, Roasted Poblano Crab Chowder might be a recipe you should try. This recipe serves 6. This side dish has 417 calories, 15g of protein, and 20g of fat per serving. For $3.11 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 30 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. A mixture of heavy cream, butter, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by This Gal Cooks. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. If you like this recipe, take a look at these similar recipes: Roasted Poblano Corn Chowder, Roasted Poblano Corn Chowder, and Fire-Roasted Poblano Pepper and Corn Chowder.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 large baking potatoes, peeled, diced and boiled until tender
2 tbsp butter
4 C chicken broth
2 tbsp cornmeal
1/4 C fresh chopped cilantro
3 C frozen sweet corn
4 cloves of garlic, chopped
1 C heavy cream
8 oz of fresh lump crab meat
1 small onion, chopped
2 poblano peppers, roasted, skins removed, seeded and chopped
salt & pepper to taste
Equipment:
pot
immersion blender
sieve
Cooking instruction summary:
Melt the butter in a large pot. Add the onion, garlic and 2 C of corn and saute until tender. Add the poblano peppers. Mix well. Add the chicken broth and bring to a boil. Reduce head and add 1/2 of the cooked potatoes and all of the cornmeal. Mix well and then puree with an immersion blender. Remove any solids with a strainer. Add the remaining potatoes, crab, corn, cilantro and cream. Reduce heat and let simmer for about an hour. Add salt and pepper to taste.
Step by step:
1. Melt the butter in a large pot.
2. Add the onion, garlic and 2 C of corn and saute until tender.
3. Add the poblano peppers.
4. Mix well.
5. Add the chicken broth and bring to a boil. Reduce head and add 1/2 of the cooked potatoes and all of the cornmeal.
6. Mix well and then puree with an immersion blender.
7. Remove any solids with a strainer.
8. Add the remaining potatoes, crab, corn, cilantro and cream. Reduce heat and let simmer for about an hour.
9. Add salt and pepper to taste.
Nutrition Information:
covered percent of daily need
