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CRAB - Crab and Corn Chowder
Nb persons: 0
Yield: 8 cups chowder
Preparation time:
Total time:
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| Creamy Crab and Corn Chowder | |
| 1 tbsp | olive oil |
| 1 tbsp | butter |
| 1 cup | diced onions |
| 1 cup | diced celery |
| ⅔ cup | diced red bell pepper |
| 2 tsp | minced garlic |
| 1 cup | peeled, cubed Yukon Gold potatoes |
| 1 tsp | dried thyme |
| 1 tsp | dried tarragon |
| 1 tsp | Seafood Magic spice, (see note below) |
| 2½ cups | reduced-sodium chicken broth |
| ½ cup | clam juice |
| ½ tsp | salt |
| ½ tsp | freshly ground black pepper |
| 1 can (14 oz/398 mL) | cream-style corn |
| 1 cup | half-and-half, (10%) cream |
| 3 tbsp | all-purpose flour |
| 10 oz (285 g) | lump crabmeat, (see note below) |
Heat olive oil and butter in a soup pot over medium heat until butter is melted. Add onions, celery, red pepper and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Stir in potatoes, thyme, tarragon and seafood seasoning. Mix well. Cook for 1 minute. Add broth, clam juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for about 12 minutes, or until potatoes are tender.
Add corn and mix well. Whisk together cream and flour in a measuring cup until smooth. Add to pot. Increase heat to medium-high. Cook and stir until mixture comes to a boil and soup thickens. Reduce heat to low and stir in crab meat. Cook just until crab meat is heated through.
Serve hot and enjoy!
Makes 8 cups chowder
Per cup: 195 calories, 7 g fat
Note: Seafood Magic spice blend is similar to Old Bay Seasoning only much more flavorful, in our humble opinions. It gives this soup some “kick.” It is made by Chef Paul Prudhomme and you can usually find it in gourmet or specialty food shops. It’s produced by Magic Seasoning Blends, New Orleans, (504) 731-3590.
The higher quality your crabmeat, the better-tasting this chowder will be! We use Phillips crabmeat which is sold refrigerated near the seafood counter at the grocery store.
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