Easiest Way to Prepare Perfect Corny Crab Chowder
Corny Crab Chowder. Remove from the heat and stir in the crème fraîche and some seasoning. Add the rest of the stock if the soup is too thick. Sprinkle with the chives and serve with brown.
Crab and Corn Chowder Recipe photo by Taste of Home. The Best Blenders, According to Our Test Kitchen. Heat a deep pot over moderate heat. You can have Corny Crab Chowder using 12 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Corny Crab Chowder
- It's 8 oz of fresh crab meat or refrigerated canned crab meat.
- Prepare 2 T of olive oil.
- It's 5-6 of russet potatoes, peeled and chopped (about 13 oz).
- It's 1 of small onion, chopped.
- Prepare 48 oz of low-sodium chicken broth.
- Prepare 1-1/2 c of frozen corn.
- You need 1/4 tsp of crushed red pepper.
- Prepare 1 T of dried basil.
- Prepare 1/2 c of half and half.
- It's 1/2 tsp of salt.
- You need 1/4 tsp of pepper.
- You need of chopped fresh parsley or dried oregano to garnish.
As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. This fresh corn and crab chowder is something very popular in our neck of the woods, especially in the summertime. Made with fresh lump crab meat and sweet summer corn from the cob.
Corny Crab Chowder instructions
- In large pot, heat oil. Add potatoes and onions. Cook until onion is tender. Add broth and simmer 20 min..
- Add remaining ingredients and cook on low 5 min. Serve with garnish if using..
This crab corn chowder recipe is creamy, full of flavor, and very filling. Serve it with oyster crackers or pair it with one of our light sides. You'll be ladling out steamy bowls of satisfying chowder in no time. Crab and Corn Chowder is a thick, rich, indulgent soup that will make you think you are near the beach. With some shortcuts this hearty chowder comes together in no time and is perfect for the chilly months.
