Recipe by Mom of Five
This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish.
Top Review by roxscott1_11179723
This corn chowder is my absolute! The recipe was in Better Homes and Gardens, November 1995 issue which I am looking at as I type. This chowder, with or without the crabmeat is delicious and has become a Thanksgiving family favorite. I came online to see if it printed anywhere so I could easily share it with a friend.
- 1 1⁄2 cups frozen whole kernel corn
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cooking oil
- 1 (14 1/2 ounce) can chicken broth
- 1 cup whipping cream
- 1⁄8-1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 medium potato, peeled and finely chopped (1 cup)
- 1⁄4 cup finely chopped sweet red peppers or 1⁄4 cup yellow sweet peppers or 1⁄4 cup green sweet pepper
- 6 ounces crabmeat, fresh,frozen or canned
Directions See How It's Made
- In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
- Carefully add chicken broth.
- Bring to boiling; reduce heat.
- Simmer, uncovered for 10 minutes.
- Stir in whipping cream, salt, and white pepper.
- Simmer, uncovered, for 10 min.
- or until slightly thickened.
- Watch carefully because it may foam and rise in pan.
- Remove from heat; cool slightly.
- Pour the cooled mixture into a blender container.
- Cover and blend until smooth.
- Return to same sauce pan.
- Keep warm.
- Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
- Add chopped sweet pepper.
- Cover and cook about 1 minute or til tender.
- Stir the drained vegetables into the soup.
- Add the fresh or frozen crab meat; heat through.
- If desired, garnish with parsley and red pepper strips.