Corn and Crab Chowder

Name: Corn and Crab Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter; 227 grams clam juice; 113 grams cooked crabmeat, flaked; 454 grams frozen petite white corn (do not thaw), divided; 2 teaspoons minced peeled fresh ginger, divided; 4 Tbsps sliced green onions, divided; 5 teaspoons fresh lemon juice, divided; 237 milliliters low-fat (1%) milk

Corn and Crab Chowder might be just the soup you are searching for. This recipe serves 4. One serving contains 243 calories, 11g of protein, and 9g of fat. It is a good option if you're following a gluten free and pescatarian diet. A mixture of butter, milk, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat.

Ingredients you will need

Corn

Milk

Equipment you will use

Sauce Pan

Let stand 10 minutes. Puree mixture in blender.

Equipment you will use

Blender

Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer.

Ingredients you will need

Green Onions

Clam Juice

Ginger

Equipment you will use

Sauce Pan

Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Melt butter in small skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add reserved 1/4 cup corn; sauté 1 minute.

Ingredients you will need

Corn

Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.

Ingredients you will need

Salt And Pepper

Green Onions

Lemon Juice

Ginger

Crab