Recipe for Crab and Corn Chowder – its still lovely and creamy, but not nearly as fattening and rich as the traditional version.

900 grams Chicken Broth
2 Medium Baking Potatoes (peeled and diced)
3 Small Cloves Garlic (chopped fine)
1 Teaspoon Old Bay Seasoning
1/4 Cup Grated Brown Onion
340 grams Frozen Corn Kernels
1/4 Teaspoon Cracked Black Pepper
1/4-1/2 Cup Whipping Cream
1 Tablespoon Unsalted Butter
225 grams Crab Meat
Kosher Salt

How to
In a large saucepan add the diced potatoes and garlic. Pour in chicken stock. Over medium high heat cook potatoes until just starting to soften (10-15 minutes).

Add Old Bay seasoning, onions, black pepper and corn to saucepan. Stir and let simmer for 15-20 minutes.

Stir in cream and add butter.

Once butter melts, add crab to mixture. Stir to thoroughly combine ingredients and leave on heat until crab is heated through.

Salt to taste.

Recipe courtesy of My Man’s Belly.

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