Spicy Corn and Crab Chowder

By lily_bones

Nutritional Information

Calories:375
Fat:11.8g (sat 6.7g,mono 3.4g,poly 0.6g)
Protein:22.2g
Carbohydrate:47.6g
Fiber:4.4g
Cholesterol:82mg
Iron:1.7mg
Sodium:597mg
Calcium:233mg

Ingredients

• Ingredients
• 1 medium poblano chile
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground red pepper
• 1 (16-ounce) package frozen corn kernels, thawed
• 1 cup half-and-half, divided
• 1 (8-ounce) russet potato, peeled and chopped
• 2 cups water
• 2 tablespoons all-purpose flour
• 1 cup 2% reduced-fat milk
• 1 (8-ounce) container crab claw meat, shell pieces removed

Preparation

Step 1

Preparation

1. Preheat broiler.

2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

3. Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

Claw meat tends to be slightly darker than pristine lump crab, but it lends a robust flavor. Serve with corn muffins. Purchase a boxed corn muffin mix for maximum efficiency.