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Spicy Corn and Crab Chowder

Photo: John Autry; Styling: Mindi Shapiro
Yield 4 servings (serving size: about 1 3/4 cups)
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.

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

Nutrition 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

How to Make It

  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.