When I made citrus crab last night, I thought about making this soup. I’ve never made it before, but had it several times. I looked up several recipes and decided to try it out.
I wanted to make a lighter dairy free soup, so I used potatoes ans mashed them in the pot with the corn to thicken it up. I’m not even sure it is technically considered a chowder, but it’s fantastic. I know I may be a little bacon crazy these days, but I think bacon would make this one even more amazing.
White Corn and Crab Chowder
- 1/2 stick of butter, diced
- 1 Medium Yellow Onion
- 1 Large Red Bell Pepper, diced
- 2 cups diced Celery
- 2 tbsp minced Garlic
- 6-8 Small Red Potatoes, Diced
- 4-5 cups of water
- 1- 16 oz package of Frozen White Corn
- 1 cup or more of crab meat
Heat a deep pot over moderate heat. Add butter and garlic. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Season vegetables with salt and pepper, cayenne and Italian Seasonings. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Add corn and let boil down, mash soup with a potato masher to thicken.
It’s really tasty and non-creamy. it’s hearty but still has that sweet corn flavor with bits of crab. It’s one of my new favorite soups and I’m glad I made enough to go around.