Crab & Corn Chowder

By Lms6285

Nothing beats a warm, comforting bowl of crab chowder with corn on a winter day. Serve with your favorite crusty bread for dipping and enjoy!

Ingredients

• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• Serrano pepper, minced
• 4 ears of corn, kernels removed (3/4 cup each ear)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 3 cups broth
• 1/2 bunch cilantro, chopped
• 8 ounces crabmeat
• Juice of 1 lime
• 3/4 teaspoon salt

Preparation

Step 1

Sauté onion, corn, garlic and Serrano pepper. Add chili powder, cumin and paprika. Stir to combine. Turn heat up to medium-high and add broth and 1 cup water. Simmer 12 to 15 minutes.

Ladle 2 cups of the chowder into blender And purée.

Add back to the soup, reduce to low heat add cilantro, lime juice salt, and crabmeat. Stir gently and simmer 5 minutes.


205 calories. 7g fat. 18g protein. 22g carbs. 3g fiber.