Crab-and-Corn Chowder

Name: Crab-and-Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 57 grams 1/2 cup chopped chanterelle or other fresh wild mushrooms (about; 2 Tbsps cornstarch; 142 grams evaporated skim milk; 454 grams fat-free, less-sodium chicken broth; 473 milliliters fat-free milk; 473 milliliters fresh or frozen corn kernels (about 4 ears); 118 milliliters chopped green onions; 227 grams lump crabmeat, shell pieces removed; 1 Tbsp olive oil; 473 milliliters diced red potato; 0 teaspoons salt; 1 thyme sprig; 0 teaspoons Worcestershire sauce

Crab-and-Corn Chowder might be a good recipe to expand your main course recipe box. This gluten free recipe serves 6. One serving contains 180 calories, 14g of protein, and 4g of fat. If you have corn kernels, lump crabmeat, potato, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add onions; saut 2 minutes or until tender.

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Onion

Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

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Potato

Thyme

Corn

Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.

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Evaporated Milk

Corn Starch

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Whisk

Bowl

Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally.

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Corn Starch

Soup

Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.

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Mushrooms

Chives

Thyme

Crab

Soup

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Bowl

Ladle

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Ingredients

Servings:

0teaspoons

black pepper 57grams

1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2Tbsps

cornstarch 142grams

evaporated skim milk 454grams

fat-free, less-sodium chicken broth 473milliliters

fat-free milk 473milliliters

fresh or frozen corn kernels (about 4 ears)118milliliters

chopped green onions 227grams

lump crabmeat, shell pieces removed 1Tbsp

olive oil 473milliliters

diced red potato 0teaspoons

salt 1

thyme sprig 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.