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Maryland Crab and Corn Chowder Recipe

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This recipe for Maryland Crab and Corn Chowder is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp cooking oil
1 14½ oz can chicken broth
1 cup whipping cream
¼ tsp salt
6 oz fresh or frozen crab meat
1 tsp white pepper
1medium potato, peeled and finely chopped
¼ cup red, yellow or green pepper, finely chopped
Optional: fresh snipped parsley
Directions:
Directions:
In a 2 quart saucepan, cook half the corn, onion and garlic in hot oil until onion is soft, but not brown. Carefully add chicken broth. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in whipping cream, salt and pepper. Simmer uncovered for another 10 minutes or until slightly thickened. Remove from heat and cool slightly. Pour the cooled mixture into a blender container. Cover and blend until smooth. Return mixture to the same saucepan and keep warm. Meanwhile, in a small covered saucepan, cook remaining corn and potato in boiling salted water for 2 minutes. Add red, green or yellow pepper. Cover and cook approximately 1 minute more until tender. Drain, then stir the drained vegetables into the soup. Add the fresh or frozen crab meat and heat through. If desired, garnish each bowl with some fresh snipped parsley.

 

 

 

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