About 6-8 Servings
¾ – 1 pound of crabmeat
4 cups of fresh or frozen corn kernels
6-8 small white or red new potatoes
2 cloves of garlic
1 medium onion
½ red bell pepper
½ green bell pepper
1-2 celery stalks
1/3 cup fresh cilantro, rinsed & chopped
2 cups of vegetable stock
1 cup of low-fat milk
Salt, black pepper, cayenne pepper
1-2 pinch of curry
2 bay leafs
Puree 3 cups of corn in a blender or food processor and set aside. Reserve 1 cup of corn as whole kernels.
Clean and cut potatoes into small pieces and set aside.
Clean and dice garlic, onion, bell peppers and celery. In a large soup pot, add a few tablespoons of olive oil and over medium heat, sauté vegetables.
Once sautéed vegetables are soft, add the crab meat and cook over medium heat for a few minutes. Add a tablespoon or more of olive oil to prevent sticking. Add salt, black pepper and cayenne pepper to taste.
Add remaining cup of corn, potatoes, cilantro, low-fat milk and 1 ½ cups of vegetable stock. Add 1-2 pinches of curry and bay leaves. Reduce heat to low and cover. Let simmer for about 30-45 minutes or until potatoes are soft.
Add remaining ½ cup of vegetable stock to thin chowder; or add a little more low-fat milk.
- Crabmeat is available pre-packaged in a tin or tub and can be easily found in the seafood section of the grocery store.
- If fresh corn is not available use frozen or canned. The good news is that frozen or canned corn has nearly the same nutritional value as fresh corn.