Crab and Corn Chowder

crab and corn chowder

Recipe: Crab and Corn Chowder

Makes : 4 to 6 servings | Soups/Stews Dairy Free , Soups/Stews Print
A silky smooth puree of corn and potatoes adds requisite creaminess to this dairy-free chowder. If you prefer a more traditional version, substitute a cup of cream or half-and-half for one cup of the water. You could also use bottled clam broth instead of the chicken broth, but remember to taste the soup before adding any salt as the broth is quite salty.

Ingredients

  • 1 tablespoon olive oil
  • 1/4 pound sliced bacon
  • 1 bunch green onions (about 6), white and light green parts sliced, dark green tops minced (divided)
  • 1 pound Yukon gold potatoes (about 2), peeled and cut into 1/2-inch dice
  • 3 cups water (divided)
  • 4 cups corn (from about 4 ears)
  • 2 cups gluten-free chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/2 pound fresh picked crabmeat (canned is fine; do not use imitation crabmeat as it often contains gluten)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh dill

Instructions

  • In a medium pot, heat the oil over moderate heat. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a cutting board. You should have about 2 tablespoons of fat remaining in the pan. Remove any excess.
  • Add the white and light-green parts of the green onion to the pot along with the potatoes. Stir in one cup of the water and bring to a simmer. Cover the pot. Reduce the heat and simmer for 10 minutes.
  • Add the corn, the remaining 2 cups water, the chicken broth, and salt to the pot. Bring the soup to a simmer. While the soup is simmering, chop the bacon into small pieces. Cook the soup until the corn is tender, about 3 minutes. Turn off the heat. Transfer two cups of the soup (be sure to include lots of corn and potatoes) from the pot to a blender or food processor; puree until smooth. Return the puree to the pot.
  • Stir the crab, pepper, chopped bacon, minced green onion tops, and dill into the soup. Heat until warmed through. Taste and add additional salt if needed.
  • Variations: Try chopped fresh basil or thyme instead of the dill. If you want to leave out the bacon, start off with 2 tablespoons of olive oil instead of one.

2 Comments

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  1. Jessica says:

    oh my gosh, yummy! I love love love a good corn chowder and the addition of crab is splendid. Congrats on the launch of your book. I love it! – Jess

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