Recipe

Corn And Crab Chowder Recipe

Add Step-by-Step Photos	Shandy / All my dishes 5 months, 3 weeks ago I just love the creaminess of a good soup and I also love seafood of just about any kind!This took me about 20 minutes to prep and another 35 minutes to cook. I originally found this recipe through the Bon Appetit Magazine a while back and I have mad... More Prep:20m Cook:35m Servings:4	Shandy
	dungeness crab sweet corn cream fresh beautiful easy creamy

1st Puree

Adding Clam Juice an

All Done and Ready t

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Ingredients

1 (16-ounce bag) frozen petite white corn (do not thaw), divided

1 c. milk

1 (8-ounce bottle) clam juice

4 T. sliced green onions, divided

2 t. minced peeled, fresh ginger, divided

4 1/2 t. fresh lemon juice, divided

2 T. butter

8 ounces cooked crab meat, flaked

Directions

Reserve 1/4 cup 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 green 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 1/4 cup corn; saute 1 minute. Add crab, 1 Tablespoon green 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 center.

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