Maryland Crab-Sweet Corn Chowder

Recipe by Mom of Five
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain.
  • 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.
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