Crabby Corn Chowder
If you have about 45 minutes to spend in the kitchen, Crabby Corn Chowder might be an amazing pescatarian recipe to try. For $4.61 per serving, you get a main course that serves 6. One portion of this dish contains about 27g of protein, 30g of fat, and a total of 557 calories. This recipe from Foodista has 8 fans. Head to the store and pick up yukon gold potatoes, salt and pepper, chipotle chili peppers in adobo, and a few other things to make it today. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Crabby Clam Chowder, Oscar Party: Crabby Snacks and Homemades (Except Just Crabby Snacks), and Yellow Split Pea Corn Chowder with Sweet Corn.
Servings: 6
Ingredients:
1 tablespoon Butter
1 stalk of celery, chopped
1/4 cup chili peppers in adobo sauce, pureed
2 dried bay leaves
1/4 cup dry sherry (optional)
2 cups clam juice or fish stock
4 cups fresh corn kernels, scraped from the cob (frozen is okay too)
4 cups half-and-half or whole milk
1 pound fresh lump crab meat
3 tablespoons olive oil
50 grams Plain flour, (2oz)
Salt and freshly ground black pepper to taste
1 large sweet yellow onion, chopped
3 Yukon gold potatoes, peeled and diced
Equipment:
pot
bowl
ladle
Cooking instruction summary:
- Heat a deep pot over medium heat. Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
- Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.
- Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.
- Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.
- Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
- Serve with some crackers, crusty bread or cornbread.
Step by step:
1. Heat a deep pot over medium heat.
2. Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
3. Serve with some crackers, crusty bread or cornbread.
Nutrition Information:
covered percent of daily need
