Check out the Corn crab chowder calories and how many carbs in Corn crab chowder. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Friday, September 9, 2016 at 9:55pm
filed under
Soups
Serving size: 1 bowl
Recipe category: Soups
Prep time: 1 hr
Cook time: 20 min
Difficulty: Normal
Calories: 236 (12% DV)
Fat: 13g (21% DV)
Carbohydrates: 23g (8% DV)
Protein: 9g (18% DV)
Ingredients: Makes 6 servings (6 bowls)
8
4
tablespoons
1/3
cup
2
cups
8
ounces
2
tablespoons
1
tablespoon
2
tablespoons
Tip: Click on the ingredient links to learn the nutritional information for all the Corn crab chowder ingredients. The serving size for any ingredient in Corn crab chowder may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Husk the corn and cut the kernels from the cobs to yield 5 cups. Set aside 3 cobs and discard the rest. In a 4-quart saucepan, melt 4 Tbs. of the butter over medium heat. Add the thinly sliced shallot and cook, stirring occasionally, until tender but not browned, about 5 minutes. Set aside 1/2 cup of the corn kernels (cover and refrigerate), and add the rest to the pan. Add the milk, 1-1/2 cups water, 2 tsp. salt, and 1/4 tsp. pepper. Bring to a gentle simmer. Holding a cob over the pot, scrape it with the dull side of a knife to release some of the corn milk. Add the cob to the pot, breaking it in half to fit, if necessary. Repeat with the remaining cobs. Simmer, stirring occasionally, until the corn kernels are just tender, 8 to 12 minutes. Discard the corn cobs, and purée the soup in batches using a blender or food processor. Pass through a fine-mesh strainer, pressing hard on the solids with a ladle to extract as much liquid as possible. Refrigerate the soup until cold. When ready to serve, remove the soup from the refrigerator to take off some of the chill. (You want it cool, but the flavors will be muted if it’s too cold.) Heat the remaining 1 tsp. butter in a small skillet over medium-low heat. Add the chopped shallot, and cook, stirring, until tender, about 3 minutes. Add the reserved 1/2 cup corn, and cook, stirring occasionally, until tender, 1 to 2 minutes. Let cool completely. In a medium bowl, combine the corn, crab, chives, 1 Tbs. of the lemon juice, the olive oil, 1/2 tsp. salt, and a few grinds of pepper. Toss gently to combine. Season to taste with more salt, pepper, and lemon juice.