Best Crab And Corn Chowder Recipe
A creamy and flavorful chowder made with crab and corn, perfect for any occasion.
Equipment
- Pot
Ingredients
Vegetables
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium potato, diced
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 3 cups chicken stock
Main Ingredients
- 1.5 cups sweet corn, drained and rinsed
- 1 cup white crabmeat
- 0.25 cup crème fraîche
- 1 bunch chives, roughly chopped
Instructions
Cooking Instructions
- Peel and dice the onion, carrot, and potato into ½-inch cubes.
- Place the extra-virgin olive oil into a pot, and bring the heat up to medium-high.
- Place the onions into the pot, and cook for 2 to 3 minutes, until translucent.
- Place the carrots and potato into the pot, and cook for 5 minutes.
- Add the all-purpose flour, and stir until the vegetables are covered with it.
- Add the salt, then the chicken stock, followed by the sweet corn and crab. Stir gently.
- Cook for 30 minutes.
- After 30 minutes, remove the pot from the stove. Turn the heat to low-medium, and add the crème fraîche. Stir, and cook for 5 minutes.
- Meanwhile, roughly chop the chives.
- After 5 minutes, spoon the chowder into soup bowls, and top with fresh chives.
Notes
Can be garnished with extra chives or a drizzle of olive oil.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg
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