Meal Type: Dinner

Prep Time: 45 min.

Cooking Time: 45 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: American

     Serving Size: 12 3 6 12 24 48 - Change

Submitted By: Rebecca H. - See All My Recipes

This soup packs a lot of heat, but cools down with a wonderful yogurt-cilantro topping.

1. In your soup pot, add olive oil and butter over low heat until butter is melted. Turn heat to medium and add in onions and celery. Cook until soft (roughly 10 minutes).

2. Add in potatoes, peppers, and jalepenos. Cook for 3-5 minutes, stirring occasionally.

3. Add in Old Bay, Tabasco, and a pinch of salt and pepper. Add about a half cup of instant potato mix (can use 1/3 cup flour, instead), and stir constantly for 2 minutes.

4. Stir in broth, milk, and light cream. Once that begins to boil, add in corn. Bring to a simmer for 5 minutes.

5. Take one third of soup and puree in a blender. Do not cream it, there should still be chunks (use the pulse setting a few times on your blender). Return this to the pot.

6. Once everything is warmed through and you have the consistency you want, fold in the crab meat and heat through for a few minutes. Taste for seasoning and feel free to add more spice if desired. Remove and serve.

FOR THE TOPPING: 1. Combine yogurt, Old Bay, salt, and Tabasco sauce. Chop cilantro and fold into the mixture. Serve as a dollop on top of the soup with a cilantro sprig for garnish.

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Dietary Notes:

This Southwestern Crab and Corn Chowder recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This Southwestern Crab and Corn Chowder recipe is high in Vitamin C with 62% of your daily recommended intake per serving.

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