Corn & Crab Chowder
Yield
4 servingsPrep
25 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 3 | cups |
corn
fresh |
|
| ¼ | cup |
water
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 2 | cups |
milk
whole |
|
| ¾ | cup |
crab meat
lump |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | each |
poblano peppers
roasted and diced |
*
|
| 1 | each |
chipotle chili peppers
canned, diced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
thyme
chopped fresh or cilantro |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
chopped |
|
| 7.1E+2 | ml |
corn
fresh |
|
| 59 | ml |
water
|
|
| 23 | ml |
cornstarch
|
|
| 473 | ml |
milk
whole |
|
| 177 | ml |
crab meat
lump |
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | each |
poblano peppers
roasted and diced |
*
|
| 1 | each |
chipotle chili peppers
canned, diced |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
thyme
chopped fresh or cilantro |
*
|
Directions
Melt 2 tablespoon butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
Transfer to a blender and add corn kernels, water and cornstarch.
Blend until smooth. Melt remaining butter in same pan.
Add purée, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
Add milk and heat to a simmer.
Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
Heat to a simmer. Serve hot, garnished with thyme or cilantro.
