Crab & Corn Chowder

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces pancetta, coarsely chopped
  • 1
    small onion, finely chopped
  • 14
    cup celery, finely chopped
  • 1
    lb crabmeat, chopped
  • 3
    cups corn
  • 2
    cups whole milk
  • 1
    lb red potatoes, scrubbed & cut into 1/2 inch diced cubes
  • 2
    tablespoons chives, minced plus more for garnish
  • Tabasco sauce, to taste
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DIRECTIONS

  • In a large saucepan or medium pot, cook pancetta over moderately low heat until crisp. (10 minutes).
  • Add onion and celery to pan. Cook over low heat until softened. (12 minutes, do step #3 while you wait).
  • Meanwhile, in a food processor or blender, puree 1 cup corn with 1 cup milk.
  • Add corn puree to saucepan along with remaining 2 cups each of corn & milk and the potatoes. Simmer on low heat until potatoes are tender. (about 20 minutes).
  • Stir in cream, chives, and crab meat. Season with salt, pepper, & Tabasco and keep warm.
  • Ladle soup into bowls. Top with scallops & chives and serve!
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