Crabby Corn Chowder

Crabby Corn Chowder might be a good recipe to expand your main course collection. One serving contains 563 calories, 27g of protein, and 30g of fat. This pescatarian recipe serves 6 and costs $4.7 per serving. This recipe from spoonacular user activenetworkuser8515 requires butter, salt and pepper, lump crab meat, and yukon gold potatoes. From preparation to the plate, this recipe takes about 45 minutes. 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).

Servings: 6

 

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

Equipment:

pot

bowl

ladle

Cooking instruction summary:

  1. Heat a deep pot over medium heat. 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.
  2. Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.
  3. Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.
  4. Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.
  5. Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
  6. Serve with some crackers, crusty bread or cornbread.

 

Step by step:


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.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.

3. Serve with some crackers, crusty bread or cornbread.


Nutrition Information:

Quickview
578k Calories
26g Protein
29g Total Fat
52g Carbs
24% Health Score
Limit These
Calories
578k
29%

Fat
29g
46%

  Saturated Fat
14g
89%

Carbohydrates
52g
18%

  Sugar
9g
10%

Cholesterol
96mg
32%

Sodium
1319mg
57%

Alcohol
1g
6%

Get Enough Of These
Protein
26g
53%

Vitamin B12
7µg
124%

Phosphorus
504mg
50%

Selenium
35µg
50%

Copper
0.93mg
46%

Zinc
6mg
42%

Vitamin C
32mg
39%

Potassium
1140mg
33%

Folate
122µg
31%

Magnesium
117mg
29%

Vitamin B6
0.58mg
29%

Vitamin A
1369IU
27%

Vitamin B3
5mg
27%

Vitamin B1
0.4mg
27%

Vitamin B2
0.44mg
26%

Calcium
252mg
25%

Fiber
5g
23%

Manganese
0.44mg
22%

Vitamin B5
1mg
18%

Iron
2mg
15%

Vitamin E
1mg
12%

Vitamin K
10µg
10%

Vitamin D
0.36µg
2%

covered percent of daily need
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