• Crab and Corn Chowder

November 18, 2018

Yummy and just in time for the fall.

Crab and Corn Chowder

Ingredients:

  • ½ cup butter 120 mL
  • ¼ cup finely diced onion 60 mL
  • 1 Tbsp minced garlic 15 mL
  • ¼ cup finely diced celery 60 mL
  • ¼ cup finely diced carrot 60 mL
  • ¼ cup finely diced red bell pepper 60 mL
  • ¼ cup finely diced fennel bulb 60 mL
  • ½ cup all-purpose flour 120 mL
  • ¼ tsp ground cumin 1.2 mL
  • ½ tsp ground coriander 2.5 mL
  • ¼ tsp cayenne pepper 1.2 mL
  • 5 cups fish or chicken stock, or clam nectar
  • 2 cups frozen corn 475 mL
  • 2 cups crabmeat 475 mL
  • ½ cup whipping cream 120 mL
  • 1 tsp lemon juice 5 mL
  • 2 Tbsp parsley 30 mL
  • 1½ tsp sea salt 7.5 mL
    • *Available from Well Seasoned

Instructions:

  1. Melt the butter in a medium pot over medium heat. Add the onion, garlic, celery, carrot, red pepper, and fennel and cook for 3 minutes, stirring often. Reduce the heat to low and add the flour, cumin, coriander, and cayenne pepper. Cook for 5 minutes, stirring often. Increase the heat to medium-high and stir in the fish stock a third at a time. Once it comes to a boil add the corn, reduce the heat to a simmer and cook for 5 minutes. Add the crabmeat, cream, lemon, parsley, and salt. Cook for 2 more minutes. Serve immediately.

Prep Time:

n/a

Cook time:

n/a

Yield:8 servings





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