Cajun Crab and Corn Chowder

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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