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Corn and Crab Chowder
Date added: December 5, 2007
- Servings: 4 change
- Calories per serving: 592
- Prep time: 30
- Cook time: 15
Ingredients
- 4 tbsp butter, unsalted
- 1 small onion chopped
- 1 Clove garlic chopped
- 3 cup Fresh corn kernels
- 1/4 cup water, tap
- 1 1/2 tbsp cornstarch
- 2 cup milk, whole, 3.5%, homogenized, w/add vit d
- 3/4 cup Lump crabmeat about 4 ounces
- 1 cup cream, whipping, 35% b.f.
- 2 Poblano chili peppers roasted and diced
- 1 serving chipotle chili pepper
- 1 tsp salt, table
- 1 tsp thyme, fresh
Recipe Method
1. Melt 2 Tbsp. 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.
2. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer.
3. 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.
4. Heat to a simmer. Serve hot, garnished with thyme or cilantro.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 592 | 30% |
| Fat 39g | 60% |
| Cholesterol 158mg | 53% |
| Sodium 1,358mg | 57% |
| Carbohydrates 37g | 30% |
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