Crab and Corn Chowder

    1 hour 5 minutes

    I like to make this chowder at the end of summer when corn is everywhere. Use good quality tinned crab - it really makes a difference - or fresh crab meat if you can get it.


    Washington, United States
    1 person made this

    Serves: 2 

    • 4 ears of fresh corn
    • 1 tablespoon butter
    • 1 onion
    • 4 cloves garlic
    • 1 1/2 cups (375ml) chicken or seafood stock
    • 1/2 cup (125ml) milk
    • 2 tablespoons butter
    • 1 tablespoon Madras curry powder
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon freshly ground black pepper
    • 1 hearty dash Worchestershire sauce
    • 1 (170g) tin crab meat
    • 4 tablespoons chopped coriander

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Boil the shucked corn for 5 minutes. Drain, cool under running water and then, using a sharp knife, cut the kernels from the cob into a bowl. Set aside.
    2. Melt the butter in a heavy saucepan and gently fry the onion and garlic until starting to soften and brown. Add the corn and the chicken or lobster stock and simmer until the vegetables are tender, about 20 minutes. Add the milk. At this point, if you prefer a smoother chowder, you can blend half of the chowder and return it to the pot.
    3. Add all the remaining ingredients except the crab and simmer for 10 minutes to allow the flavours to blend. Add the crab and simmer five more minutes. Check the seasonings and serve garnished with chopped coriander.

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