Happy Friday y’all! I’m back at you with another meat-free recipe. This week, I made a crab and corn chowder. It is super easy to make and full of flavor. I have never made a chowder before but since this was so easy to make, it did not disappoint. For this recipe you will need some potatoes, corn, crab, milk, and chicken broth. It takes about 30 minutes to make so grab your stock pot and let’s get to cooking!
Once you have all your ingredients chopped and prepped, heat some oil in your pot and cook up your white onion. Once they are translucent, add in your potatoes, corn, and chicken broth. Bring it to a boil and then allow to simmer until the potatoes are cooked through.
Once the potatoes are cooked through, add in your milk and take an immersion blender to lightly blend the soup. You don’t want all the potatoes and corn to become a puree but you want to add a little bit of silkiness to the broth. Once the broth is smooth, add in your spices and crab. Mix together and then heat thoroughly.
Crab and Corn Chowder
- 1 yellow onion, diced
- 2 cups chicken broth
- 3 russet potatoes, peeled and cubed
- 2 cups frozen corn
- 1 cup milk
- 1 8 ounce can of crab
- 2 tsp pepper
- 2 tsp salt
- Saute onions until soft. Add in the broth, potatoes, and corn. Bring to a boil
- Simmer soup until potatoes are cooked through
- Add in milk and roughly blend to smooth out the broth slightly
- Mix in crab, salt, and pepper and heat thoroughly
- Serve immediately
Have you ever made a chowder? How do you feel about crab chowder?