Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Servings: 6-8
It's feeling like fall! I love clam chowder and feel like a corn chowder is a nice way to ease into the cold while still celebrating summer. While some like super creamy soups, I love making mine a little lighter so I can eat a whole bowl as a meal while still being health conscious. Hope you enjoy!
Pros: seafood, healthier but hearty
Cons: not your usual thick chowder
Ingredients:
3 cups of cubed Yukon Gold potatoes (peeled or not)
5 stalks of chopped celery
1/2 large yellow onion diced
1 can of golden corn (15.25 oz)
2 cups of chunky crab meat
3 tablespoons of unsalted butter
4 cups of whole milk (replace with more cream if you want it thicker)
2 cups of chicken broth
1/2 cup of half and half
5 tablespoons of flour
1 1/2 teaspoons of salt
1/2 teaspoon of cumin
1/2 teaspoon of smoked paprika
In a large pot or Dutch oven, melt your butter and cook your potatoes and celery for about 5 minutes on medium-high heat. Then add in your onions and cook for another 5 minutes. Your potatoes and celery should start getting soft.
Turn your heat down to low-medium. Add in your flour and mix into your pot until everything is well combined and you can't see the flour anymore.
Pour in your chicken broth, milk, and cream as well as your corn and crab. Keep your heat at low-medium. Simmer your soup for 20 minutes.
When you start seeing a low boil, add in all your seasonings. Doing this last prevents curdling.
Serve with a bit of pepper and enjoy!