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  • Crab and Corn Chowder

    2 votes
    Crab and Corn Chowder
    Prep: 25 min Cook: 25 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    Perfect for fall, Crab and Corn Chowder fits the bill for a satisfying main dish lunch or dinner chowder. This is from the Crown Prince website.

    Ingredients

    • 2 cans Crown Prince Natural Lump White Crab Meat, drained and rinsed
    • 2 tablespoons unsalted butter
    • 1 medium onion, chopped
    • 1 carrot, chopped
    • 1 stalk celery, chopped
    • 3 cloves garlic, minced
    • 2 medium potatoes, peeled and cubed
    • 1 1/2 teaspoons seasoned salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon red pepper flakes (I used 1/4 tsp. and it was plenty for us)
    • 1/2 teaspoon dried marjoram
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground nutmeg
    • 3 cups fat free chicken broth
    • 1 1/2 cups 2% low fat milk ( used half and half)
    • 2 1/2 cups corn kernels (about 3 cobs fresh corn)
    • 1 tablespoon chopped fresh parsley
    • 1/4 teaspoon grated lemon rind

    Directions

    1. Warm the butter in a large stockpot over medium heat. Add the onion, carrot, celery and garlic and cook for 5 minutes. Stir in the potatoes, spices, broth and milk. Bring to a boil.
    2. Reduce heat to low and cook for 15 minutes (uncovered), or until potatoes are tender.
    3. In a food processor, process 2 cups of the corn until smooth. Stir into chowder with remaining corn kernels, crab meat, parsley and lemon rind. Cook for 5 minutes, or until heated through.
    4. NOTE: For thicker chowder, use heavy cream instead of milk. Fresh corn works best in this chowder; however, canned or frozen may be used.

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