Spicy Corn and Crab Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Claw meat tends to be slightly darker than pristine lump crab, but it lends a robust flavor to the chowder. Serve with corn muffins. Purchase a boxed corn muffin mix for maximum efficiency. Ingredients:
1 medium poblano chile |
1 tablespoon butter |
1 cup finely chopped onion |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/4 teaspoon ground red pepper |
1 (16-ounce) package frozen corn kernels, thawed |
1 cup half-and-half, divided |
1 (8-ounce) russet potato, peeled and chopped |
2 cups water |
2 tablespoons all-purpose flour |
1 cup 2% reduced-fat milk |
1 (8-ounce) container crab claw meat, shell pieces removed |
Directions:
1. Preheat broiler.
2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.
4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.
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