Crab-Corn Chowder

Name: Crab-Corn Chowder
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters frozen corn kernels; 1 teaspoons crab boil seasoning (recommended: Old Bay); 1 teaspoons Dijon mustard; 1 pinch Pinch ground black pepper; 4 servings Salt and ground black pepper; 946 milliliters reduced-sodium chicken broth; 2 Tbsps lowfat sour cream; 237 milliliters nonfat or lowfat milk; 340 grams fresh lump crabmeat (or an equal amount of canned lump crabmeat); 2 teaspoons oats (regular or quick-cooking); 1 teaspoons olive oil; 0 teaspoons dried oregano; 1 Tbsp chopped parsley leaves; 237 milliliters crab cake mixture, reserved from crab cakes OR see recipe below; 2 teaspoons seasoned dry bread crumbs

Crab-Corn Chowder might be just the main course you are searching for. This recipe makes 4 servings with 378 calories, 35g of protein, and 15g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up bay leaves, chicken broth, seasoned bread crumbs, and From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Watch how to make this recipe.

In a large saucepan, combine crab cake mixture, corn and bay leaves.

Ingredients you will need

Bay Leaves

Corn

Crab

Equipment you will use

Sauce Pan

Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot.

Ingredients you will need

Broth

Milk

Equipment you will use

Frying Pan

Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.

Ingredients you will need

Salt And Pepper

Fresh Parsley

Bay Leaves

Soup

Equipment you will use

Bowl

Ladle

Crab Cake

Ingredients you will need

Crab

In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

Ingredients you will need

Crab Boil Seasoning

Dijon Mustard

Black Pepper

Breadcrumbs

Sour Cream

Crabmeat

Oregano

Oats

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

bay leaves 473milliliters

frozen corn kernels 1teaspoons

crab boil seasoning (recommended: Old Bay)1teaspoons

Dijon mustard 1pinch

Pinch ground black pepper 4servings

Salt and ground black pepper 946milliliters

reduced-sodium chicken broth 2Tbsps

lowfat sour cream 237milliliters

nonfat or lowfat milk 340grams

fresh lump crabmeat (or an equal amount of canned lump crabmeat)2teaspoons

oats (regular or quick-cooking)1teaspoons

olive oil 0teaspoons

dried oregano 1Tbsp

chopped parsley leaves 237milliliters

crab cake mixture, reserved from crab cakes OR see recipe below 2teaspoons

seasoned dry bread crumbs

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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.