FRESH CORN AND CRAB CHOWDER

Fresh Corn and Crab Chowder image

I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

Provided by kitchengrrl

Time 25m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon butter or 1 tablespoon oil
1 onion, minced fine
1 stalk celery & leaves, minced fine
1 large garlic clove, pressed
2 ears fresh corn, cooked and kernels removed
4 small boiling potatoes, cooked and chopped
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1 tablespoon parsley flakes or 1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon thyme
1 tablespoon paprika
1 teaspoon Old Bay Seasoning
2 cups chicken stock or 2 cups fish stock
2 cups water
2 (6 ounce) cans lump crabmeat
chopped cilantro, for garnish

Steps:

In a 1 qt saucepan, sauté onion and celery in butter until translucent. Add garlic and sauté until fragrant, about 30 seconds.
Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
Add the crab meat, heat through and serve garnished with cilantro.

Nutrition Facts : Calories 236.5, Fat 4.3, SaturatedFat 1.7, Cholesterol 50.5, Sodium 747.6, Carbohydrate 32.4, Fiber 3.7, Sugar 4, Protein 18.2

*** Explore more Fresh Corn And Crab Chowder Recipes »

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