Corn and Crab Chowder

Ingredients for Corn and Crab Chowder

• 1 450g bag frozen petite white corn (do not thaw), divided

• 240ml low-fat (1%) milk

• 1 230g bottle clam juice

• 4 tablespoons sliced spring onions, divided

• 2 teaspoons minced peeled fresh ginger, divided

• 25ml fresh lemon juice, divided

• 2 tablespoons (1/4 stick) butter

• 110g cooked crabmeat, flaked

How to make Corn and Crab Chowder

Reserve 60ml corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons spring onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.

Melt butter in small skillet over medium heat. Add reserved 60ml corn; sauté 1 minute. Add crab, 1 tablespoon spring onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in centre.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.