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    You are in: Home / Recipes / Cajun Crab and Corn Chowder Recipe
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    Cajun Crab and Corn Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    AmyZoe's Note:

    I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook.

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    Units: US | Metric


    1. 1
      Melt the butter in a large pan.
    2. 2
      Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
    3. 3
      Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
    4. 4
      Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
    5. 5
      Bring back to a boil, reduce the heat, and simmer for 15 minutes.
    6. 6
      Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
    7. 7
      Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
    8. 8
      Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

    Ratings & Reviews:


    Nutritional Facts for Cajun Crab and Corn Chowder

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 417.7
    Calories from Fat 308
    Total Fat 34.3 g
    Saturated Fat 20.7 g
    Cholesterol 127.6 mg
    Sodium 431.3 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.6 g
    Sugars 4.4 g
    Protein 10.5 g

    The following items or measurements are not included:

    vegetable stock

    dried herbs

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