Here’s a simple, creamy soup recipe with no cream added: Corn and Crab Chowder
Yield: 4 servings
Prep Time: 20 min
Cook Time: 15 min
Corn and Crab Chowder
One 16 ounce bag frozen white corn (do not thaw), divided
1 cup lowfat milk
One 8 ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons butter
4 ounces cooked crabmeat, flaked
salt and pepper, to taste
1. Set 1/4 cup corn aside. In a medium saucepan, bring the rest of the corn and the milk to boil. Cover and remove from heat. Let stand for 10 minutes. Puree the corn mixture in the blender. Add the clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
2. Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper.
3. Divide the soup among 4 bowls; mound crab mixture in the center of each bowl.
*If you are preparing this recipe as GLUTEN-FREE, just be sure to use clam juice that is known to be free of gluten.
SOURCE: RecipeGirl.com (via Bon Appetit)