IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Crab and Corn Chowder Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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 62,980 other followers