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Southwestern Crab and Corn Chowder
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Rating: 4.7/5 (7 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 384
% Daily Value**
Total Fat 13g
20%
Saturated Fat 7g
10%
Unsaturated Fat 1g
Cholesterol 33mg
11%
Sodium 465mg
19%
Total Carbohydrate 58g
19%
Dietary Fiber 5g
19%
Sugars 13g
Protein 13g
Vitamin A  14%Vitamin C  62%
Calcium  23%Iron  8%
Potassium  26%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Southwestern Crab and Corn Chowder

Date Added: December 17, 2017
This soup packs a lot of heat, but cools down with a wonderful yogurt-cilantro topping.

Ingredients:

2 tablespoons Olive Oil
4 tablespoons Butter
2 Onions large, diced
3 Celery stalks, diced
3 Potatoes medium gold, yukon or russet, diced
1 Red Bell Pepper diced
1/2 Green Bell Pepper diced (optional)
1/2 Fresh Jalapeno Pepper diced
2 tablespoons Old Bay Seasoning
6 cups Chicken Broth
5 cups Whole Milk
1/2 cup Light Cream
32 oz Frozen Corn
1 1/2 Crab Meat lbs lump
Pepper to taste
Salt to taste
1 1/2 cups Plain Yogurt greek
1 Fresh Cilantro 1 bunch
1 Instant Mashed Potato package, use as a thickener
1 Hot Sauce Tabasco, to taste
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Directions:

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.

Comments on Southwestern Crab and Corn Chowder Recipe:

Posted by a Visitor - March 26, 2012
This chowder is the bomb! I altered it a litte by adding 12oz of baby bolete mushrooms and left out the peppers and celery, and everyone loves it.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 62% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yogurt, Butter, Bell Pepper, MSG, Potato, Poultry, Corn, Hot Pepper, Celery, Cilantro, Onion, Olive Oil allergies.
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