Corn and Crab Chowder
A creamy and flavorful chowder combining sweet corn, succulent crab meat, and aromatic ginger. This elegant soup balances the sweetness of corn with the delicate flavor of crab and bright notes of lemon and green onion.
Ingredients
- •1 bag frozen petite white corn
- •1 cup low-fat milk
- •1 bottle clam juice
- •4 tablespoons sliced green onions
- •2 teaspoons minced fresh ginger
- •4½ teaspoons fresh lemon juice
- •2 tablespoons butter
- •4 ounces cooked crabmeat
- •flaked
Cooking Instructions
- 1.
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
20 min
- 2.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
10 min
