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)
Cost per Serving: $2.41
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 11.8g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 22.2g
  • Carbohydrate: 47.6g
  • Fiber: 4.4g
  • Cholesterol: 82mg
  • Iron: 1.7mg
  • Sodium: 597mg
  • Calcium: 233mg

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. 1. Preheat broiler.
  2. 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. 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. 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.
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