Lisa’s Corn and Crab Chowder Recipe

2014-11-23
  • Servings : 6-8
  • Prep Time : 45m
  • Cook Time : 0m
  • Ready In : 60m

 

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 If you’re planning that marathon Black Friday Shopping, this would be a most delicious soup to come home to…
A perfect end to a perfect day!

Ingredients

  • 3 ears fresh, roasted corn, cut off the cob
  • 2 cups chopped onion
  • 1 1/2 cups chopped red sweet pepper
  • 2 TBSP butter
  • 28 oz chicken broth
  • 1 TBSP Tony Chachere's Cajun Seasoning & 1 tsp Morton's Nature's Seasoning
  • 1/3 cup all purpose flour
  • 1/2 cup heavy whipping cream
  • 1 cup shredded crab meat--I used some snow crab from Publix that I had them steam for me

Method

Step 1

In a large pot, cook onion and sweet pepper in butter over medium heat for 3 to 4 minutes or until nearly tender. Add the seasonings.

Step 2

Pour in the corn, bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.

Step 3

Whisk the remaining chicken broth and the flour until smooth, Stir into soup.

Step 4

Cook and stir until slightly thickened and bubbly another minute or 2.

Step 5

Stir in half-and-half and the shredded crab meat; heat through.

Lisa’s Corn and Crab Chowder

The delicious ingredients…

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I think you could use frozen creamed corn, but we’re going all the way and roasting 3 ears in the oven…

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You’ll cut the tasseled end off with a little of the corn…
The corn will steam in the shucks in the oven..
Roast on 350 degrees for 30 minutes…
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And…just when you didn’t believe life could get ANY better…
and you already had a Monkey peeler…
you just happen upon Bunny Corn Stripper!
Yes…that’s what her name was on the package…
and that is what she MUST be referred to in my kitchen…:)
Even when other said person in the kitchen with you keeps rolling their eyes…
On a side note…I also saw a Weenie Dog hotdog cutter…
I drew the line at that one…
for today…
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Anyway, cook the onion and peppers in the 2 TBSP butter for about 4-8 minutes…
adding the Tony Chachere’s and Morton’s Natures Seasoning…
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Next, add 1/2 the stock and the corn that you cut off the cob…
Bring it to a boil and then reduce the heat to simmer for about 15 minutes…
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Whisk the remaining stock with the 1/2 cup flour until it’s smooth…
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Add this to the corn mixture and cook another minute or two until thickened and bubbly…
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Stir in the whipping cream…
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Look at the beautiful snow crab legs!!
Swoon…
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After a minimal amount of work…you’ll end up with a bowl of deliciousness!
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 Add the crab to the soup…
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Finish it off with a little sprinkle of Tony Chachere’s and some parsley and enjoy!
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