Rhino's Crab and Corn Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe was inspired by my passion for creating excellent tasting food. I've experienced tasting many different versions of Crab and Corn Chowder from the West Coast to the East Coast and believe that this Chowder will surely hit the spot! Ingredients:
1 cup jumbo lump crab meat |
1/2 cup sweet kernel corn |
1 large potato |
1 pint light cream |
2 cups chicken broth |
3 tablespoons carrots |
3 tablespoons celery |
2 tablespoons onions |
1 tablespoon red bell pepper |
1 tablespoon yellow sweet pepper |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons olive oil |
2 tablespoons cornstarch |
1 tablespoon rhino's rub dry rub seasonings |
Directions:
1. Slice carrots and celery into small pieces. Dice onion, red and yellow pepper. Cube Potato. In large deep skillet, heat olive oil on medium/low. Add corn, potatoes, carrots, celery, onion, and red and yellow pepper. Heat for 3-5 minutes. Add chicken stock. Increase temp to medium/high until boiling (approx. 10 minutes or until veggies and potatoes are almost soft. Reduce heat to medium. Slowly add light cream while stirring. Add garlic, salt, pepper and Rhino’s Rub. Add corn starch to thicken. Reduce to low heat and simmer for approximately 10 minutes stirring every 2-3 minutes. Serve with oyster crackers. Enjoy!
|
|