Recipe
Soup, Chili & Stew
Corn Chowder with Crab
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 (16 oz) pkg Hy-Vee Select white shoepeg corn, divided | ||
1 c. Hy-Vee skim milk | ||
1 (8 oz) bottle clam juice | ||
4 tbsp. sliced green onions, divided | ||
2 tbsp. Hy-Vee lemon juice, divided | ||
Hy-Vee salt and Hy-Vee pepper, to taste | ||
1 tbsp. Hy-Vee butter | ||
6 oz. lump crab meat |
Directions
- Reserve 1/4 cup corn. In a medium saucepan, combine remaining corn and milk. Bring to a boil; cover and remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions and 1 tablespoon lemon juice; puree again until almost smooth. Return puree to saucepan; bring to simmer. Season with salt and pepper.
- In a small skillet, melt butter over medium-high heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, remaining 1 tablespoon green onions and 1 tablespoon lemon juice; stir and heat until just warm. Season with salt and pepper. Divide soup among bowls; top each with one-fourth the crab mixture.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 40mg
- Sodium: 200mg
- Total Carbohydrates: 28g
- Protein: 15g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 10%