This hearty soup is perfect for those chilly nights when you want something comforting and delicious. This Crab and Corn Chowder recipe is easy to make and full of sweet corn and succulent crab meat. It's also a great way to use up leftover corn on the cob.
Ingredients:
1 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
2 cups corn kernels
1 cup heavy cream
1 lb crab meat
1 tsp thyme
salt and pepper, to taste
chopped parsley, for garnish
Directions:
In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the chicken broth and corn kernels and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the heavy cream, crab meat, thyme, salt, and pepper. Simmer for another 10 minutes.
Serve hot, garnished with chopped parsley.
FAQs:
Can I use canned corn instead of fresh corn?
Yes, you can use canned corn in this recipe. Just make sure to drain it before adding it to the soup.
Can I use imitation crab meat?
While you can use imitation crab meat in this recipe, it won't have the same flavor or texture as real crab meat. We recommend using fresh or frozen crab meat if possible.
Conclusion:
This Crab and Corn Chowder recipe is a delicious and comforting soup that's perfect for any occasion. It's easy to make and can be made with either fresh or canned corn and real or imitation crab meat. Serve it with some crusty bread for a complete meal that's sure to satisfy.
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