Corn And Crab Chowder

Corn And Crab Chowder
Servings: 6 Prep 35 mins Cook 45 mins


  • 1 tablespoon olive oil
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 small onion, finely chopped
  • 2 small shallots, finely chopped
  • 1 cup water
  • 4 ears shucked fresh corn, kernels cut from cob with corn milk
  • 4 - 5 drops hot-pepper sauce
  • 1/2 pound lump crabmeat OR: firm white fish, cut into chunks
  • Few sprigs of fresh thyme (optional)
  • 1/4 teaspoon black pepper
  • 2 cups milk

Make It

1. Heat oil in large saucepan over medium heat. Add potatoes; toss with oil and saute about 3 minutes. Add onion and shallot; saute for 3 minutes. Add broth and water; bring to boiling. Reduce heat; simmer, covered, 15 minutes or until potatoes are cooked through.

2. Transfer about 1 cup soup to blender or food processor. Whirl until pureed. Stir back into saucepan.

3. Add corn and pepper sauce; cook 5 to 7 minutes or until corn is tender. Add crabmeat or fish, sprigs of thyme if desired, and black pepper; simmer gently, uncovered, until crab or fish is opaque, about 5 minutes; do not boil.

4. Remove thyme sprigs. Add milk; gently heat through and let thicken slightly. Do not boil. Serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 227, Fat, total (g): 7, chol. (mg): 50, sat. fat (g): 2, carb. (g): 29, pro. (g): 14, sodium (mg): 432, Percent Daily Values are based on a 2,000 calorie diet.