Corn Chowder with Crab

Recipe

Soup, Chili & Stew
Corn Chowder with Crab

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. 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.
    2. 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%