cynupstateny
Well-known member
Maryland Crab and Corn Chowder
2 Tbsp. butter
1 ½ cups frozen kernel corn (or fresh if available)
1 med. Finely chopped onion
2 cloves minced garlic
14 oz. Can chicken broth
1 cup heavy cream
1/8 tsp. Salt
1/8 tsp.pepper
1 med. Potato peeled and finely chopped (1 cup)
¼ cup finely chopped red pepper
8 oz. Crab meat
Parsley for garnish
(I added some fresh thyme)
In 2 qt. Pan, cook half of onion, corn and garlic in butter until tender but not brown.
Add chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.
Stir in cream, salt and pepper and simmer another 10 minutes or until slightly thickened.
Remove from heat and cool slightly.
Blend until smooth. Return to pan to keep warm.
Meanwhile, in small covered pan, cook remaining corn, potato onion and garlic in boiling salted water 2 minutes. Add red pepper and cook one minute more or until tender. Drain. Stir into soup. Add crab and heat through. Garnish with parsley.
2 Tbsp. butter
1 ½ cups frozen kernel corn (or fresh if available)
1 med. Finely chopped onion
2 cloves minced garlic
14 oz. Can chicken broth
1 cup heavy cream
1/8 tsp. Salt
1/8 tsp.pepper
1 med. Potato peeled and finely chopped (1 cup)
¼ cup finely chopped red pepper
8 oz. Crab meat
Parsley for garnish
(I added some fresh thyme)
In 2 qt. Pan, cook half of onion, corn and garlic in butter until tender but not brown.
Add chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.
Stir in cream, salt and pepper and simmer another 10 minutes or until slightly thickened.
Remove from heat and cool slightly.
Blend until smooth. Return to pan to keep warm.
Meanwhile, in small covered pan, cook remaining corn, potato onion and garlic in boiling salted water 2 minutes. Add red pepper and cook one minute more or until tender. Drain. Stir into soup. Add crab and heat through. Garnish with parsley.