Maharrey Crab and Corn Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
25 ouncs frozen corn1.5 cups 2% milk1 tsp lemon juice1 8-oz bottle Snow's clam juice8 ounces Jumbo Lump Crabmeat6 Tbsp scallions3 Tbsp butter3 Tsp ginger root
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HMAHARREY.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
Makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user HMAHARREY.
Nutritional Info Amount Per Serving
- Calories: 541.4
- Total Fat: 13.5 g
- Cholesterol: 59.9 mg
- Sodium: 484.4 mg
- Total Carbs: 99.7 g
- Dietary Fiber: 5.2 g
- Protein: 25.6 g
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