Corn and Crab Chowder Recipe Video

Chef Maxwell has a recipe for a special corn and Virginia crab chowder to warm us up on these cold winter days!

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Potatoes1 Cup (16 tbs), diced
 Carrots3⁄4 Cup (12 tbs), finely chopped
 Dried thyme leaves1 Teaspoon
 Crab meat6 Ounce (Claw Meat Works Well, But Lump Crab Looks Nice)
 Vegetable oil1 Tablespoon
 Garlic1 Teaspoon, minced
 Onion1⁄4 Cup (4 tbs), diced
 Frozen corn10 Ounce, thawed (One 10 Ounce Package)
 Red potatoes1 Cup (16 tbs), diced
 Carrots3⁄4 Cup (12 tbs), chopped finely
 Dried thyme1 Teaspoon
 Chicken broth3 Cup (48 tbs)
 Cream2 Cup (32 tbs)
 Crabmeat6 Ounce (Virginia Crabmeat - Claw Meat / Lump Crab)
 Green onion1⁄2 Cup (8 tbs), sliced

Nutrition Facts

Serving size

Calories 743 Calories from Fat 92

% Daily Value*

Total Fat 10 g15%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 49.9 mg

Sodium 988.3 mg41.2%

Total Carbohydrates 137 g45.7%

Dietary Fiber 6.5 g26.2%

Sugars 48.6 g

Protein 25 g50.3%

Vitamin A 176.8% Vitamin C 63.8%

Calcium 38.1% Iron 24.9%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a small stockpot or large saucepan heat the oil and sauté the garlic and onion in it.
2. Add the corn, potatoes, carrots and broth and bring to a boil.
3. Keep at a low boil for about 15 minutes or until the potatoes are just tender.
4. Add the cream and thyme.
5. Season with salt and pepper.
6. Add the crab just before serving, and heat through.

SERVING
7. Garnish with green onions and serve hot.
Quantcast