Corn & Crab Chowder

By ldelmas

Ingredients

• 2 Tbsp butter
• 1 cup finely chopped onion
• 1/3 cup chopped red bell pepper
• 1 garlic clove, minced
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 4 cups fresh corn kernels
• 3/4 tsp salt
• 1/4 tsp ground red or white pepper
• 1/2 cup milk
• 1/2 cup half & half
• 8 oz lump crabmeat
• 3 green onions, cut into 1/4-inch slices
• 3 Tbsp chopped fresh basil leaves
• 1/2 cup diced tomatoes for garnish

Preparation

Step 1

Melt butter in a large saucepan over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add garlic; sauté 30 seconds.
Add flour and cook another 3 to 5 minutes. Stir in broth, corn, salt and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil). Place half of corn mixture in a blender and process until smooth. Pour puréed corn mixture into a large bowl. Repeat procedure with remaining corn mixture.

Stir in milk and half & half and return soup to a simmer (do not boil); stir well. Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, 1 tablespoon chopped scallions and about 1 teaspoon basil. Garnish with diced tomatoes.

Preparation Serves 8