Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Corn And Crab Chowder
spacer
Difficulty Level: Easy
Recipe Id: USA1043

Corn And Crab Chowder

  • 4 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 3 cup fresh corn kernels
  • 1/4 cup water
  • 1 1/2 tablespoon cornstarch
  • 2 cup whole milk
  • 3/4 cup lump crabmeat, about 4 ounces
  • 1 cup whipping cream
  • 2 poblano chili peppers, roasted and; diced
  • 1 canned chipotle chili pepper, diced

  1. Melt 2 Tbsp. butter in a large saucepan.
  2. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
  3. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth.
  4. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
  5. Add milk and heat to a simmer.
  6. Cover partially and simmer 15 minutes, stirring often.
  7. Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
  8. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
  9. Heat to a simmer. Serve hot, garnished with thyme or cilantro.

spacer



© 2020 Atomic Gourmet - Powered by infaCORE™