ROASTED CORN AND CRAB CHOWDER

Roasted Corn and Crab Chowder image

Provided by Diana Adcock

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 ears of corn, roasted and kernels cut
6 slices bacon, cooked and chopped
2 teaspoons butter
4 cloves garlic, minced
1 large onion, diced
2 (14 ounce) cans clam juice
1 cup instant mashed potatoes
1/2 cup half-and-half
3 teaspoons chopped fresh thyme
1 1/2 teaspoons Cajun blackened spice mix
1/2 teaspoon salt
1/2 lb fresh crabmeat, picked over
1 1/2 cups shredded sharp cheddar cheese (optional)

Steps:

In a large saucepan or dutch oven melt butter over medium high heat and add garlic and onion.
When onion is begining to become translucent add clam juice and potato flakes.
Cook, stirring occasionally until thickened slightly.
Reduce heat to simmer; add corn, cream, thyme, seasoning mix, salt and bacon.
Simmer for 20 minutes.
Add crab and heat through, around 5 minutes.
Serve in hot bowls, top with cheese and a sprinkle of cajun mix.

Nutrition Facts : Calories 331, Fat 15.2, SaturatedFat 5.8, Cholesterol 48.5, Sodium 1009, Carbohydrate 37, Fiber 3.1, Sugar 7.7, Protein 13.6