Include in Print View:

Corn And Crab Chowder

Corn and Crab Chowder recipe image
This Corn and Crab Chowder is a sophisticated twist on classic comfort food. The secret lies in blending fresh corn with aromatics to create a naturally thick, silky base that highlights the sweetness of the corn. Lump crabmeat is gently folded in at the end, ensuring it stays tender and succulent. A touch of chipotle and poblano peppers adds a subtle, smoky warmth without overpowering the delicate seafood. The result is a rich, creamy soup that feels indulgent yet fresh. It&# 226;ÂÂs perfect for a special weeknight dinner or as an elegant starter for a summer gathering. Serve with crusty bread for dipping to soak up every delicious drop.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 363.3
Dietary: Gluten-free
Description
This Corn and Crab Chowder is a sophisticated twist on classic comfort food. The secret lies in blending fresh corn with aromatics to create a naturally thick, silky base that highlights the sweetness of the corn. Lump crabmeat is gently folded in at the end, ensuring it stays tender and succulent. A touch of chipotle and poblano peppers adds a subtle, smoky warmth without overpowering the delicate seafood. The result is a rich, creamy soup that feels indulgent yet fresh. It&# 226;ÂÂs perfect for a special weeknight dinner or as an elegant starter for a summer gathering. Serve with crusty bread for dipping to soak up every delicious drop.
Ingredients
  • 4 tablespoons Unsalted butter
  • 3/4 cups Lump crabmeat, about 4
  • 1 md Onion, chopped -ounces
  • 1 clove Garlic, chopped
  • 1 cups Whipping cream
  • 3 cups Fresh corn kernels 2 Poblano chili peppers,
  • 1/4 cups Water -roasted and diced
  • 1 1/2 tablespoons Cornstarch 1 Canned chipotle chili
  • 2 cups Whole milk -pepper, diced
Directions
  1. 1
    Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat.
  2. 2
    Add the chopped onion and garlic, cooking until soft and translucent, about 7 to 8 minutes.
  3. 3
    Transfer the onion mixture to a blender, then add the fresh corn kernels, water, and cornstarch.
  4. 4
    Blend the mixture until completely smooth and creamy.
  5. 5
    In the same saucepan, melt the remaining 2 tablespoons of butter over medium heat.
  6. 6
    Pour the corn puree into the pan, stirring constantly until it thickens, about 3 to 4 minutes.
  7. 7
    Stir in the whole milk and bring the mixture to a gentle simmer.
  8. 8
    Partially cover the pan and simmer for 15 minutes, stirring often to prevent sticking.
  9. 9
    Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
  10. 10
    Return the strained liquid to the pan and gently fold in the lump crabmeat, whipping cream, diced poblano peppers, and diced chipotle chili.
  11. 11
    Season with salt to taste and heat through just until warmed, being careful not to boil.
  12. 12
    Serve hot, garnished with chopped fresh thyme or cilantro.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 363.3kcal
% Daily Value *
Total Fat 17.7g28%
Saturated Fat 9.2g46%
Cholesterol 34.6mg12%
Sodium 76.5mg4%
Total Carbohydrate 51.5g18%
Dietary Fiber 4.8g20%
Sugars 18.2g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn chowder, crab soup, seafood chowder, creamy corn soup, chipotle crab, poblano pepper, comfort food, summer dinner, lump crabmeat, corn puree, smoky soup, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/corn-and-crab-chowder/