Maryland Crab-Sweet Corn Chowder

Name: Maryland Crab-Sweet Corn Chowder
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups frozen whole kernel corn; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cooking oil; 1 (14 1/2 ounce) can chicken broth; 1 cup whipping cream; 1/8-1/4 teaspoon salt; 1/8 teaspoon white pepper; 1 medium potato, peeled and finely chopped (1 cup); 1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper; 6 ounces crabmeat, fresh,frozen or canned

Submitted by Mom of Five

"This is a recipe from a bed and breakfast here in Maryland. Once we tried it, it became a family favorite and a traditional Thanksgiving dish."

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photo by Chef Tso

Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 6

ingredients

1 ¹⁄₂ cups frozen whole kernel corn
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon cooking oil
1 (14 1/2 ounce) can chicken broth
1 cup whipping cream
¹⁄₈ - ¹⁄₄ teaspoon salt
¹⁄₈ teaspoon white pepper
1 medium potato, peeled and finely chopped (1 cup)
¹⁄₄ 1/4 cup yellow sweet peppers or 1/4 cup green sweet pepper
6 ounces crabmeat, fresh,frozen or canned

directions

In a 2 qt saucepan, cook half of the whole kernel corn, the onion and garlic in hot cooking oil till onion is tender, not brown.
Carefully add chicken broth.
Bring to boiling; reduce heat.
Simmer, uncovered for 10 minutes.
Stir in whipping cream, salt, and white pepper.
Simmer, uncovered, for 10 min.
or until slightly thickened.
Watch carefully because it may foam and rise in pan.
Remove from heat; cool slightly.
Pour the cooled mixture into a blender container.
Cover and blend until smooth.
Return to same sauce pan.
Keep warm.
Meanwhile, in a small covered saucepan cook remaining corn and potato in boiling, salted water for two minutes.
Add chopped sweet pepper.
Cover and cook about 1 minute or til tender.
Drain.
Stir the drained vegetables into the soup.
Add the fresh or frozen crab meat; heat through.
If desired, garnish with parsley and red pepper strips.

Questions & Replies

Can this be made with Vegetable broth?

Fancykats

Reviews

This corn chowder is my absolute! The recipe was in Better Homes and Gardens, November 1995 issue which I am looking at as I type. This chowder, with or without the crabmeat is delicious and has become a Thanksgiving family favorite. I came online to see if it printed anywhere so I could easily share it with a friend.

roxscott1_11179723
Great recipe. I used "Chicken of the Sea" claw meat, and I added some of the potato to thicken as well. I also used sweet corn and yellow pepper. What an awesome chowder with great taste.

plottman33
We had to make a few modifications on the fly as we didn't quite have the ingredients as indicated. BUT - We LOVED it. That's me & my 8-year old son. Served it in a sourdough bowl to rave reviews! Son says 9 out of 10! And he wants it for dinner again tomorrow.

LaLa Crane
YUM!!! I added celery and 1/2 potato to the mixture before puree, it made it really thick. Besides that I followed the directions.

Cul_de_sac_Barbie
This was great! We don't have Old Bay seasoning where Im from, so I added some Emeril's Essence- and it was great. I also used red pepper for a little spice.

JLBurnell

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RECIPE SUBMITTED BY

Mom of Five

212

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