Crabby Corn Chowder

Name: Crabby Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp Butter (1 tablespoon Butter); 1 stalk Celery (1 stalk of celery, chopped); ¼ cup Chipotles (1/4 cup chili peppers in adobo sauce, pureed); 2 pieces Dried Bay Leaf (2 dried bay leaves); ¼ cup Cherry (1/4 cup dry sherry (optional)) — optional; 2 cup Fish Stock (2 cups clam juice or fish stock); 4 cup Corn Kernels (4 cups fresh corn kernels, scraped from the cob (frozen is okay too)); 4 cup Full Cream Milk (4 cups half-and-half or whole milk); 1 lb Lump Crabmeat (1 pound fresh lump crab meat); 3 tbsp Olive Oil (3 tablespoons olive oil); 2 oz All-Purpose Flour (50 grams Plain flour, (2oz)); 0 pieces Black Peppercorns (Salt and freshly ground black pepper to taste); 1 piece Yellow Onion (1 large sweet yellow onion, chopped); 3 pieces Yukon Gold Potato (3 Yukon gold potatoes, peeled and diced)

50 minMexican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian

Ingredients

For 6 servings

Butter1 tbsp · 1 tablespoon Butter
Celery1 stalk · 1 stalk of celery, chopped
Chipotles¼ cup · 1/4 cup chili peppers in adobo sauce, pureed
Dried Bay Leaf2 pieces · 2 dried bay leaves
Cherry¼ cup · 1/4 cup dry sherry (optional) · optional
Fish Stock2 cup · 2 cups clam juice or fish stock
Corn Kernels4 cup · 4 cups fresh corn kernels, scraped from the cob (frozen is okay too)
Full Cream Milk4 cup · 4 cups half-and-half or whole milk
Lump Crabmeat1 lb · 1 pound fresh lump crab meat
Olive Oil3 tbsp · 3 tablespoons olive oil
All-Purpose Flour2 oz · 50 grams Plain flour, (2oz)
Black Peppercorns0 pieces · Salt and freshly ground black pepper to taste
Yellow Onion1 piece · 1 large sweet yellow onion, chopped
Yukon Gold Potato3 pieces · 3 Yukon gold potatoes, peeled and diced

Make it mine in the app

Steps

1Heat a deep pot over medium heat.
2Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
3Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
4Serve with some crackers, crusty bread or cornbread.