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Crab Corn Chowder In Less Than 30 Minutes

Crab Corn Chowder In Less Than 30 Minutes

Cooking Time

Preparation Time : 20

Cook Time : 0

Total Time : 20

Ingredients

Serves 4-6

  • 1lb of pasteurized special crabmeat

  • 32ounces seafood stock

  • 1pint half-and-half

  • 2large baking potatoes, peeled and cubed

  • 2cups frozen corn

  • 2 roasted red peppers, chopped

  • 1medium onion , chopped

  • 3tablespoons olive oil

  • 3 minced garlic cloves

  • 1⁄4 teaspoon crushed red pepper flakes

  • ground black pepper

  • chopped parsley

Directions

  • 01

    Roast the peppers.(Place sections of peppers skin side up on low broil for about 10 minutes. When blackened, put in a zip lock bag. After cooling, skins will peel easily.) Set aside.

  • 02

    Proceed to make the chowder:.

  • 03

    Saute garlic & crushed red pepper in olive oil until fragrant, then add the onion and saute until softened.

  • 04

    Add seafood stock and potatoes. Cover and simmer until potatoes are done (about 10 minutes).

  • 05

    Remove half of the chowder and blend. Return to pot.

  • 06

    Add the corn, crab, & roasted red peppers and bring back to a boil for a couple minutes.

  • 07

    Add half and half.

  • 08

    After chowder reheats, serve with chopped parsley.

Review

3.5

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