crab and corn chowder

Here's a recipe that tastes just like summer, 
but is great for those rainy, cold days that still seem to pop up ever now and then.
I took a few different recipes for corn chowder and added in one of my favorite ingredients - crab!

This chowder is bursting with fresh flavor and is still relatively low-cal since I used a combination of skim milk, half and half, and only a touch of heavy cream.
This is great for a crowd, or make the whole pot and eat the leftovers all week - that's what we did.
You'll definitely want to add this to your rotation this summer.

Crab and Corn Chowder
Recipe by:  Katie Rose for The Rose Record
Serves:  8

  • 1 Tablespoon olive oil
  • 2 Tablespoons unsalted butter
  • 2 russet potatoes, peeled and large-diced
  • 1 yellow onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 Bay leaf
  • 1 Tablespoon Old Bay Seasoning
  • Salt and pepper
  • 3 Tablespoon flour
  • 2 cups skim milk
  • 2 cups (1 pint) half and half
  • 1/2 cup heavy cream
  • ½ teaspoon grated nutmeg
  • 3 ears of corn, kernels removed
  • 1 lb. cooked lump crab meat, picked free of any loose shells
  • 1⁄4 teaspoon cayenne pepper
  • ¼ cup sherry
  • 6 low-sodium bacon slices, cooked and crumbled (optional, but highly recommended)

  1. Heat a large Dutch oven over medium heat.  Add olive oil and butter.
  2. Once butter is melted, add the potatoes, onion, celery, bell pepper, bay leaf, Old Bay, salt and pepper to the pot. Cook, stirring occasionally, until slightly tender, about five minutes.
  3. Add flour and stir to coat and form a roux.  Cook for two minutes.
  4. Slowly stir  in skim milk, half and half, and heavy cream.  Season with salt, pepper, and nutmeg.  Increase heat to medium-high and bring to a boil.
  5. Reduce heat to a medium-low and simmer until potatoes are tender, about 12 minutes. Remove bay leaf.
  6. Stir in corn, crab meat, cayenne pepper, and sherry.
  7. Serve immediately and top with crumbled bacon (and more hot sauce if you like it spicy with me).

Nutrition: (per serving, including bacon)
  • Calories:  356
  • Carbs:  25
  • Fat:  20
  • Protein:  19

{photos by me}

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