Tuesday, July 10, 2018
CORN AND CRAB CHOWDER
DEC 5, 2016 BY AMANDA BARNIER AND THE CANADIAN LIVING TEST KITCHEN Canadian Living Magazine: January 2017
Sweet corn and tender crab are a culinary match made in heaven, and every bite of this rich chowder is loaded with both. Serve with warm crusty rolls to sop up any leftover broth.
Prep time 35 minutes
Total time 50 minutes
4 strips sodium-reduced bacon, chopped
1 sweet onion, diced
2 ribs celery, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
2 red-skinned potatoes, scrubbed and cubed (about 2 1/4 cups)
2 cups sodium-reduced chicken broth
1 cup bottled clam juice
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1 bay leaf
2 pkg (each 227 g) pasteurized crab claw meat, drained
2 cups frozen corn
2/3 cups 10% cream
1 tablespoon lemon juice
In a Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Set aside.
Drain all but 2 tbsp fat from pan; cook onion and celery over medium heat, stirring, until softened, about 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring, until golden, about 3 minutes.
Stir in potatoes, broth, clam juice, thyme, paprika, pepper, bay leaf and 2 cups water; bring to boil. Reduce heat, partially cover and simmer for 15 minutes.
Stir in bacon, crabmeat, corn, and cream; reduce heat to low and cook, stirring occasionally, until heated through, about 7 minutes. Stir in lemon juice; discard bay leaf.
Makes 8 to 10 servings.
Per each of 10 servings: about
Fibre2 gSodium467 mgSugars3 gProtein10 gCalories152Total fat5 gPotassium431 mgCholesterol38 mgSaturated fat2 gTotal carbohydrate17 g%RDI
Iron11Fibre0.0Folate12Sodium0.0Sugars0.0Calcium5Protein0.0Calories0.0Total fat0.0Vitamin A5Vitamin C15Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0