Corn and Crab Chowder
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes good leftovers. Reheat gently to avoid curdling the milk.
Serve with Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Mushroom Salad or Beet and Shallot Salad or Kale Salad with Pumpkin Seeds
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 tsp.. Unsalted butter |
| 2 large ear Corn, sweet, white, raw (cut kernels from cob) |
| 2 cups No salt added vegetable stock |
| 12 ounces Red potatoes |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup 2% milk |
| 2 tsp. Fresh thyme |
| 8 ounce Crabmeat |
Instructions
Add the onion and cook slowly. Stir frequently and adjust the heat so that the onions do not brown.
After about 10 to 15 minutes the onions should be soft. Remove to a blender or mini chopper and puree until smooth. Set aside.
Place the butter in the pan and melt.
Add the corn and cook over medium heat for about 5 minutes until the corn begins to soften. Adjust the heat so that the corn does not brown.
Add the vegetable stock, potatoes, salt and pepper.
Simmer for about 20 minutes until the potatoes are slightly tender.
Add the milk and thyme and the onion puree.
Stir and cook for about 5 minutes over medium low heat.
Add the crab and cook for another 5 minutes over low heat.
Serve.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Iceberg Wedge Salad with Blue Cheese Dressing
Place the lettuce on a plate and top with the pecans and blue cheese dressing.
Kale Salad with Pumpkin Seeds
Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Chowders are such simple dishes, but they’re full of such goodness. Combine great veggies with seafood and in this case whole grain corn and you have a nearly perfect meal. Perfect for dinner with a salad.
The technique of sweating the onions until they are tender and blending until smooth is a great way to not only thicken your soups but also to distribute the subtle flavor throughout.