Corn and Crab Chowder

Name: Corn and Crab Chowder
Yield: 4 servings
Ingredients: 1 1 16-ounce bag frozen petite white corn (do not thaw), divided; 1 1 cup low-fat (1%) milk; 1 1 8-ounce bottle clam juice; 1 4 tablespoons sliced green onions, divided; 1 2 teaspoons minced peeled fresh ginger, divided; 1 4 1/2 teaspoons fresh lemon juice, divided; 1 2 tablespoons (1/4 stick) butter; 1 4 ounces cooked crabmeat; 1 flaked

From the kitchen of Carly

Sweet corn puree forms the silky base for this light chowder, while clam juice adds briny depth. Fresh crab, ginger, and lemon brighten each spoonful. The reserved corn kernels provide texture against the creamy soup, making this feel elegant yet comforting.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 16-ounce bag frozen petite white corn (do not thaw), divided
11 cup low-fat (1%) milk
11 8-ounce bottle clam juice
14 tablespoons sliced green onions, divided
12 teaspoons minced peeled fresh ginger, divided
14 1/2 teaspoons fresh lemon juice, divided
12 tablespoons (1/4 stick) butter
14 ounces cooked crabmeat
1flaked

Instructions

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.