Spicy Corn and Crab Chowder

Photo: John Autry; Styling: Mindi Shapiro
Claw meat tends to be slightly darker than pristine lump crab, but it lends a robust flavor to the chowder.  Serve with corn muffins. Purchase a boxed corn muffin mix for maximum efficiency.

Yield:

4 servings (serving size: about 1 3/4 cups)

Recipe from

Nutritional Information

Calories 375
Fat 11.8 g
Satfat 6.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 22.2 g
Carbohydrate 47.6 g
Fiber 4.4 g
Cholesterol 82 mg
Iron 1.7 mg
Sodium 597 mg
Calcium 233 mg

Ingredients

1 medium poblano chile
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels, thawed
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed

Preparation

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

3. Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

Note:

Julianna Grimes,

August 2010