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SOUPS
Corn and Crab Chowder
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Corn and
Crab Chowder |
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Quick dish for
every-night cooking...
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16
ounce |
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bag
frozen petite white corn (do not thaw),
divided |
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1
cup |
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low-fat (1%) milk |
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8
ounce |
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bottle clam juice |
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4
Tbs |
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sliced green onions, divided |
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2
tsp |
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minced peeled fresh ginger, divided |
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4½
tsp |
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fresh lemon juice, divided |
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2
Tbs |
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butter |
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4
ounces |
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cooked crabmeat, flaked |
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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. |
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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. |
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3 |
Divide soup
among 4 bowls; mound crab mixture in center of
each bowl. |
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Servings: 4 |
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Recipe Source |
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Bon Appetit |
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