Corn & Crab Chowder

25m
Prep Time
10m
Cook Time
35m
Ready In

Recipe: #22318

January 01, 2016



"This chowder is good and easy! Recipe source: Bon Appetit (January 2008)"

Original is 4 servings

Nutritional

  • Serving Size: 1 (280.1 g)
  • Calories 580.9
  • Total Fat - 11.2 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 59.1 mg
  • Sodium - 655.9 mg
  • Total Carbohydrate - 96.3 g
  • Dietary Fiber - 12.7 g
  • Sugars - 3.5 g
  • Protein - 25.7 g
  • Calcium - 111.8 mg
  • Iron - 2.9 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Reserve 1/2 cup corn.

Step 2

Bring remaining corn and milk to a boil in a large saucepan; cover; remove from heat. Let stand for 10 minutes. Puree mixture (I used an immersion blender - but can also puree in a regular blender). Add clam juice, 3 tablespoons green onions and 1 teaspoon ginger; puree again until almost smooth. (If using a regular blender return to saucepan) and bring back to a simmer. Mix in 1 1/2 teaspoons lemon juice and season with salt and pepper.

Step 3

In a small skillet melt butter over medium heat. Add reserved corn; saute one minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir until warm. Season with salt and pepper

Step 4

Divide soup among bowls and mound crab mixture over the soup.

Tips


No special items needed.

1 Reviews

Alexi-Rae

So easy and so delicious, I had a hard time finding clam juice, surprisingly I was lucky enough to find it a smaller store, a pinch of garlic powder was added and whole milk was used, very good and a repeater at my home. Thank you ellie

5.0

review by:
(17 Jan 2016)

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