Prep 20 mins
Cook 30 mins
From "Jane Brody's Good Seafood Book", 1994. You can substitute surimi in place of crab if you like, but the real thing is so much better. Frozen corn may be used instead of fresh. Needless to say, This is best made in the end of summer, when all the major ingredients are in season and at the peak of their flavor. Make a meal of it with some hearty bread and a garden salad. Cooking time does not include chilling the soup.
- 2 teaspoons canola oil
- 2 ounces Canadian bacon, finely chopped (about 1/3 c.)
- 1 cup finely chopped onion
- 1 cup finely diced red bell pepper
- 3⁄4 cup finely chopped celery
- 1 tablespoon seeded minced jalapeno
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 6 cups chicken broth
- 1 bay leaf
- 2 cups corn kernels (cut from about 4 medium ears)
- 1⁄4 teaspoon fresh ground white pepper
- 1 cup plain yogurt (nonfat or low fat)
- 1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces
- 2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste)
- additional chopped cilantro or parsley (to garnish)
- Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
- Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
- Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.