Corn & Crab Chowder
Created by ellie on January 1, 2016
- Servings: 4
- Prep Time: 25m
- Cook Time: 10m
- Recipe #22318
Ingredients
- 16 ounces frozen corn (white corn, do not thaw, divided)
- 1 cup milk
- 1 bottle (8 ounce) clam juice
- 4 tablespoons green onions (sliced, divided)
- 2 teaspoons minced ginger (peeled)
- 4 1/2 teaspoons lemon juice (divided)
- 2 tablespoons butter
- 4 ounces cooked crab (I used canned), flaked
How to Make
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Step 1: Reserve 1/2 cup corn.
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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.
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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
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Step 4: Divide soup among bowls and mound crab mixture over the soup.
Nutritional Facts
- 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