Description
A hearty and creamy crab and corn chowder that embraces the flavors of the sea.
Ingredients
Scale
- 1 yellow onion, diced
- 1 carrot, diced
- 1 medium-sized potato, diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 3 cups chicken stock
- 1 1/2 cups sweet corn, drained and rinsed
- 1 cup white crabmeat
- 1/4 cup crème fraîche
- 1 handful chives, roughly chopped
Instructions
- Peel and dice the onion, carrot, and potato into 1/2-inch cubes.
- Heat the extra-virgin olive oil in a pot over medium-high heat.
- Add the onions and cook for 2 to 3 minutes until translucent.
- Toss in the carrots and potato, cooking for 5 minutes while stirring.
- Sprinkle in the all-purpose flour and stir until the vegetables are evenly coated.
- Add the salt, then chicken stock, and gently stir in sweet corn and crab.
- Let the chowder simmer for 30 minutes.
- Reduce heat to low-medium and stir in crème fraîche, cooking for an additional 5 minutes.
- Roughly chop the chives for garnish.
- Spoon the chowder into bowls and top with fresh chives.
Notes
Serve with warm crusty bread or buttery biscuits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg