Corn and Crab Chowder
Try this Corn and Crab Chowder recipe, or contribute your own. "Crab" and "Soup" are two of the tags cooks chose for Corn and Crab Chowder."Great chowder and nice that it is not full of butter or heavy cream. I used skim milk rather than 1% and it turned out fine. Next time, I'll reduce the amount of ginger - maybe even eliminate it and add thyme, instead." - sbjonas
Yield: 4 Servings Ready in 45 minutes
12 people trying soon
Corn and Crab Chowder Preparation
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
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