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Corn And Crab Chowder

smcki's picture
Chef Maxwell has a recipe for a special corn and Virginia crab chowder to warm us up on these cold winter days!
Ingredients
  Potatoes 1 Cup (16 tbs), diced
  Carrots 3⁄4 Cup (12 tbs), finely chopped
  Dried thyme leaves 1 Teaspoon
  Crab meat 6 Ounce (Claw Meat Works Well, But Lump Crab Looks Nice)
  Vegetable oil 1 Tablespoon
  Garlic 1 Teaspoon, minced
  Onion 1⁄4 Cup (4 tbs), diced
  Frozen corn 10 Ounce, thawed (One 10 Ounce Package)
  Red potatoes 1 Cup (16 tbs), diced
  Carrots 3⁄4 Cup (12 tbs), chopped finely
  Dried thyme 1 Teaspoon
  Chicken broth 3 Cup (48 tbs)
  Cream 2 Cup (32 tbs)
  Crabmeat 6 Ounce (Virginia Crabmeat - Claw Meat / Lump Crab)
  Green onion 1⁄2 Cup (8 tbs), sliced
Directions

MAKING
1. In a small stockpot or large saucepan heat the oil and sauté the garlic and onion in it.
2. Add the corn, potatoes, carrots and broth and bring to a boil.
3. Keep at a low boil for about 15 minutes or until the potatoes are just tender.
4. Add the cream and thyme.
5. Season with salt and pepper.
6. Add the crab just before serving, and heat through.

SERVING
7. Garnish with green onions and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Virginia
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Crab
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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