Corn and Crab Chowder
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Corn and Crab Chowder

Corn and Crab Chowder has a bit of kick, if you want it to. It's creamy too...but, you'll be surprised at the way this gluten-free and low-cal soup is prepared.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 251kcal
Author Marjory Pilley

Ingredients

  • 3 cups corn kernels divided (approx. 6 ears of fresh corn, depending upon size)
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1/2 cup onion diced
  • 1/2 cup celery diced
  • 3 garlic cloves minced
  • 2 cups low-sodium broth vegetable or chicken
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper more or less to taste
  • 1 teaspoon sugar
  • 1 cup milk
  • 4 ounces fresh lump crab meat shell pieces are removed

Instructions

  • Melt butter in a large pot over medium-high heat.
  • Stir in olive oil.
  • Add onion, celery and garlic to pot and saute for about 5 minutes or until soft.
  • Add broth, salt, pepper, cayenne pepper, sugar and 1 cup of corn.
  • Bring mixture to a boil then reduce heat and simmer for 5 minutes more.
  • While soup simmers, combine remaining 2 cups of corn and milk in a blender and process. Mixture should be fairly smooth, but some corn kernels may remain.
  • Stir corn and milk mixture into soup mixture and simmer for about 5 minutes more.
  • Add crab meat to chowder, being careful not to break apart large clumps.
  • Simmer 3-5 minutes more.
  • Ladle into bowls.

Nutrition

Calories: 251kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 709mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7% | Vitamin C: 7.9% | Calcium: 10.5% | Iron: 6.1%