Spicy Corn & Crab Chowder

chowder croppedGiven the summer like temps that we’ve had recently, we need some cooler days and night.  For the first time this season, it’s finally supposed to get cool/cold tonight. As soon as the temperature drops below 70, many Floridians break out the chili making ingredients, and chili is great…I LOVE chili!  However, how about something a little different?

Spicy Corn & Crab Chowder

2 ears fresh corn

1/4 c. milk

2 medium russet potatoes–peeled & medium dice

1/2 onion-chopped

1/2 c. chopped bell pepper

1 large garlic clove–minced

1 c. lump crab meat

1 TBSP olive oil

1/2 tsp red pepper flakes

1/2 tsp black pepper

1 tsp salt–may need more to personal taste

1/2 tsp paprika

2 c. milk

2 TBSP butter or margarine

In a medium sauce pot, saute onion, garlic & bell pepper in olive oil until translucent.  Add diced potatoes and corn from 1 ear of corn (cut off the cob).  Saute 5 minutes.  Add 2 c. milk, seasoning, and butter.  DO NOT ADD crab meat.  Over medium heat, bring to a simmer.  Meanwhile, remove corn from second cob.  Place corn and 1/4 c. milk in a blender and liquefy.  Add to the simmering chowder.  Continue cooking until potatoes are tender and soup has thickened.  Be careful not to let it  boil over.  When potatoes are tender and soup is now chowder-like, add crab meat and cook an additional 5 minutes.


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