Corn And Crab Chowder
serves 2-4
This is a classic chowder - sine the corn and the crab are both slightly sweet, a nice dash of hot sauce really enhances the flavor of the soup.
2 tablespoons unsalted butter
1 yellow onion, chopped
1 pound new potatoes, scrubbed and diced
2 cups low-sodium chicken broth
1 medium red bell pepper, diced
2 tablespoons all-purpose flour
3 1/2 cups whole milk
2 cups corn kernels (thawed and drained if frozen)
3 tablespoons chopped fresh thyme
1 pound lump crab meat
salt and pepper
hot sauce, to taste
prep: 15 minutes
total: 40 minutes
large saucepan
1. Prep all the ingredients. In a large saucepan, melt the butter over medium heat. When it froths, stir in the onion and sauté until it softens, 4-6 minutes.
2. Add the potatoes and stir to coat. Pour in enough chicken broth to barely cover the potatoes and simmer until the potatoes are barely tender, 10 minutes or so.
3. Stir in the bell pepper, then add the flour, milk, corn, thyme and crabmeat. Bring to a gentle simmer and cook until the corn and potatoes are very tender, 5-7 minutes. Season with salt and pepper and serve with hot sauce to taste.
2. Add the potatoes and stir to coat. Pour in enough chicken broth to barely cover the potatoes and simmer until the potatoes are barely tender, 10 minutes or so.
3. Stir in the bell pepper, then add the flour, milk, corn, thyme and crabmeat. Bring to a gentle simmer and cook until the corn and potatoes are very tender, 5-7 minutes. Season with salt and pepper and serve with hot sauce to taste.
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