Corn and Crab Chowder


16 ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
8 ounce bottle clam juice
4 Tbs sliced green onions, divided
2 tsp minced peeled fresh ginger, divided
4½ tsp fresh lemon juice, divided
2 Tbs butter
4 ounces cooked crabmeat, flaked

1. Reserve ¼ cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 T. green onions, and 1 tsp. ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1½ tsp. lemon juice. Season with salt and pepper.

2. Melt butter in small skillet over medium heat. Add reserved ¼ cup corn; sauté 1 minute. Add crab, 1 T. green onions, 1 tsp. ginger, and 3 tsp. lemon juice; stir just until warm. Season with salt and pepper.

3. Divide soup among 4 bowls; mound crab mixture in center of each bowl.

Servings: 4

Recipe Source: Bon Appetit

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