Corn and Crab Chowder

Photo: psfreeman

Recipe by Bon Appétit. Photograph by Kana Okada.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Let Stand: 10 Minutes


Ingredients

  • 1 16-ounce bag(s) frozen petite white corn (do not thaw), divided
  • 1 cup(s) low-fat (1%) milk
  • 1 8-ounce bottle(s) clam juice
  • 4 tablespoon(s) sliced green onions, divided
  • 2 teaspoon(s) minced peeled fresh ginger, divided
  • 4 1/2 teaspoon(s) fresh lemon juice, divided
  • 2 tablespoon(s) (1/4 stick) butter
  • 4 ounce(s) cooked crabmeat, flaked

Preparation

  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.
  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.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Corn and Crab Chowder Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy