Roasted Corn and Crab Chowder

Posted by Kaylie on | 0 Comments

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One of my first successful cooking attempts was this recipe, so it brings back some fond memories.

I didn't have a car yet, but I really wanted to make it, so I walked to the nearest store to get ingredients. When I came out it was, naturally, pouring down rain and I had too many groceries to carry home. So I stood outside, baguette under my coat to protect it from a mushy doom, waiting almost an hour for the bus to arrive. In fact, if it hadn't turned out well, I might have considered this one of my most ill-fated attempts.

But, alas, it is delicious and easy!

Ingredients

  • 16 ounce package frozen corn
  • 1 tablespoon olive oil
  • 1 large yellow onion, coarsely chopped
  • 1 red pepper, coarsely chopped
  • 4 14-ounce cans of chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 1/2 cup half-and-half or light cream
  • 4-8 ounces cooked crabmeat

Directions

  1. Thaw corn and pat dry with paper towels.
  2. Line a cookie sheet with foil and lightly coat with cooking spray. Arrange the corn in a single layer on the cookie sheet and bake in a 450 degree F oven for 20 minutes or until golden brown.
  3. When the corn is done, remove it from the oven and set aside.
  4. In a large pot, add the olive oil, onion, and red pepper. Cook on medium heat for 5-10 minutes or until the onion is nearly tender.
  5. Add the roasted corn, 3 cans of chicken broth, thyme, and cayenne pepper to the pot and bring to a boil. Reduce heat and let simmer, uncovered, for 15 minutes.
  6. In a jar (or, in my case, a Blender Bottle!), combine the remaining can of chicken broth and all-purpose flour. Shake well.
  7. Add the flour and broth mixture to the soup and cook for 3 minutes or until slightly thickened and bubbly.
  8. Add in half-and-half or light cream and heat through.
  9. Divide into bowls and add crabmeat.

 This recipe is also pretty adaptable. Don't have frozen corn on hand? Use canned corn! No access to fresh crab? Use canned or imitation!

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