Description
A hearty and comforting crab and corn chowder that’s full of flavor and perfect for chilly evenings.
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 olive oil in a pot over medium-high heat and add the onions, cooking for 2-3 minutes until translucent.
- Add the carrots and potato and cook for 5 minutes.
- Stir in the all-purpose flour, followed by the salt, chicken stock, sweet corn, and crab.
- Stir gently and let cook for 30 minutes at a simmer.
- Reduce the heat and stir in the crème fraîche, cooking for an additional 5 minutes.
- Garnish with chopped chives before serving.
Notes
For an extra luxurious chowder, add a splash of white wine after sautéing vegetables. Can be stored in the fridge for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg