Description
A creamy and flavorful chowder featuring sweet corn and tender crab that’s perfect for busy weeknight meals.
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.
- Add onions and cook until translucent for 2-3 minutes.
- Add carrots and potatoes, cooking for 5 minutes while stirring.
- Sprinkle in the flour and stir to coat the vegetables.
- Add salt, chicken stock, corn, and crab, and simmer for 30 minutes.
- Reduce heat to low-medium, add crème fraîche, and stir for an additional 5 minutes.
- Garnish with chopped chives before serving.
Notes
Chop vegetables uniformly for even cooking. If chowder is too thick, add a splash of water or more stock. High-quality, fresh crabmeat enhances the dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg