Crab and Corn Chowder Soup

Crab and Corn Chowder

Ingredients:
2 T vegetable oil
1 medium onion, chopped
1 bay leaf
4 sprigs fresh thyme, or ½ tsp dried thyme
1 ½ C light veggie stock or water
2 medium potatoes, diced
2 C fresh corn kernels or thawed frozen corn kernels
1 C creamed-style corn
1 C half-and-half
1 C milk
½ pound cooked, cleaned lump crabmeat
2 T dry sherry
Kosher salt and freshly ground pepper, to taste

MOP:

Crab and Corn Chowder

Ingredients:

2 T vegetable oil

1 medium onion, chopped

1 bay leaf

4 sprigs fresh thyme, or ½ tsp dried thyme

1 ½ C light veggie stock or water

2 medium potatoes, diced

2 C fresh corn kernels or thawed frozen corn kernels

1 C creamed-style corn

1 C half-and-half

1 C milk

½ pound cooked, cleaned lump crabmeat

2 T dry sherry

Kosher salt and freshly ground pepper, to taste

MOP:

In a large heavy saucepan, heat the veg oil until shimmering and add onion; cook over medium heat until softened and translucent but not browned, about 5 minutes. Break bay leaf in half and add to pan.  Add thyme, potatoes, and 1 ½ C stock/water.  Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 20 minutes.

Stir in corn(s), half-and-half, and milk.  Bring back to a simmer and cook, uncovered, for 5 minutes.  Add crab meat and simmer 2 to 3 minutes longer or until potatoes are tender.  Stir in sherry. Season with salt and pepper.

Ladle into individual serving bowls, garnish with chopped parsley, and serve hot.  Serve 4 to 6.

(Adapted from Crabtree & Evelyn Cookbook, © 1989)

Break bay leaf in half and add to pan.  Add thyme, potatoes, and 1 ½ C stock/water.  Bring to a simmer over medium heat, then cover, reduce heat to low, and simmer for 20 minutes.

Stir in corn(s), half-and-half, and milk.  Bring back to a simmer and cook, uncovered, for 5 minutes.  Add crab meat and simmer 2 to 3 minutes longer or until potatoes are tender.  Stir in sherry. Season with salt and pepper.

Ladle into individual serving bowls, garnish with chopped parsley, and serve hot.  Serve 4 to 6.

(Adapted from Crabtree & Evelyn Cookbook, © 1989)



Follow

Get every new post delivered to your Inbox.

Join 14,181 other followers