Sweet Corn And Crab Chowder
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 cup
Onion (finely chopped)1 cup
Celery (finely chopped)1 cup
All-Purpose Flour4 cups
Fish Stock (homemade)1 cup
Potato (diced)1 cup
Corn Kernel (fresh)1 tsp
Thyme (chopped fresh)1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Heavy Cream2 tbsps
Parsley (chopped fresh)Directions:
1
Melt the butter in a large saucepan over medium heat and saute the onion and celery until softened
2
Stir in the flour and cook for 3 minutes, stirring frequently
3
Gradually add the stock, whisking until you have a smooth liquid
4
Add the potatoes, corn, thyme, salt and pepper
5
Cover and bring to a boil
6
Then reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally
7
Stir in the crabmeat and heavy cream and heat the soup gently but thoroughly
8
Do not let it boil or the soup may curdle
9
Sprinkle with the chopped parsley and serve immediately