lunch

Crabby Corn Chowder

Name: Crabby Corn Chowder
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon Butter; 1 stalk of celery, chopped; 1/4 cup chili peppers in adobo sauce, pureed; 2 dried bay leaves; 1/4 cup dry sherry (optional); 2 cups clam juice or fish stock; 4 cups fresh corn kernels, scraped from the cob (frozen is okay too); 4 cups half-and-half or whole milk; 1 pound fresh lump crab meat; 3 tablespoons olive oil; 50 grams Plain flour, (2oz); Salt and freshly ground black pepper to taste; 1 large sweet yellow onion, chopped; 3 Yukon gold potatoes, peeled and diced

“Need a pescatarian main course? Crabby Corn Chowder could be an awesome recipe to try. One portion of this dish contains about 27g of protein, 17g of fat, and a total of 469 calories. This recipe serves 6. For $4.76 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Head to the store and pick up sherry, fish stock, chili peppers in adobo sauce, and a few other things to make it today. With a spoonacular score of 75%, this dish is good. If you like this recipe, you might also like recipes such as Crabby Corn Chowder, Crabby Clam Chowder, and Oscar Party: Crabby Snacks and Homemades (Except Just Crabby Snacks).”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Butter1 tbsp
Celerychopped1 stalk
Chili peppers in adobo saucepureed¼ cup
Bay leaves2
Sherryoptional¼ cup
Fish stock2 cups
Corn kernelsfrozen is okay too, scraped from the cob4 cups
Half-and-half4 cups
Lump crab meat1 lb
Olive oil3 tbsp
Flour2oz2 oz
Salt and pepper6 servings
Onionlarge, chopped1 large
Yukon gold potatoespeeled and diced3

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
Heat a deep pot over medium heat.
2
Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
3
Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.

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