Chilled Corn And Crab Chowder Recipe

Name: Chilled Corn And Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 2 ounces Canadian bacon, finely chopped (about 1/3 c.); 1 cup finely chopped onion; 1 cup finely diced red bell pepper; 3/4 cup finely chopped celery; 1 tablespoon seeded minced jalapeno; 2 teaspoons minced garlic; 1 teaspoon ground cumin; 6 cups chicken broth; 1 bay leaf; 2 cups corn kernels (cut from about 4 medium ears); 1/4 teaspoon fresh ground white pepper; 1 cup plain yogurt (nonfat or low fat); 1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces; 2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste); additional chopped cilantro or parsley (to garnish)

Servings: persons

2 teaspoons canola oil
2 ounces Canadian bacon, finely chopped (about 1/3 c.)
1 cup finely chopped onion
1 cup finely diced red bell pepper
3/4 cup finely chopped celery
1 tablespoon seeded minced jalapeno
2 teaspoons minced garlic
1 teaspoon ground cumin
6 cups chicken broth
1 bay leaf
2 cups corn kernels (cut from about 4 medium ears)
1/4 teaspoon fresh ground white pepper
1 cup plain yogurt (nonfat or low fat)
1 lb lump crabmeat or 1 lb surimi, cut into bite-sized pieces
2 tablespoons chopped cilantro (or to taste) or 2 tablespoons fresh parsley (or to taste)
additional chopped cilantro or parsley (to garnish)

1
Heat the oil briefly in a nonstick soup pot or Dutch oven. Add the Canadian bacon and saute, stirring often, for about 2 minutes. Add the onion, saute 3 minutes longer; add the bell pepper, celery, jalapeno, garlic, and cumin, saute another 2 minutes.
2
Add the broth, bay leaf, corn, and ground pepper. Bring to a boil and reduce the heat to simmer for 20minutes. Remove the pot from the heat and discard the bay leaf. Set the mixture aside to cool until it is lukewarm.
3
Place the yogurt in a small bowl. Add some of the liquid from the pot to the yogurt, stirring the ingredients well. The pour the thinned yogurt back into the pot, stir until the yogurt is well integrated with the other ingredients. Add the crab meat or surimi, stirring the chowder gently, then add the 2 tablespoons of cilantro or parsley. Chill the soup until serving time. Serve garnished with additional cilantro or parsley.

891

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons canola oil, 2 ounces Canadian bacon, finely chopped (about 1/3 c.), 1 cup finely chopped onion, 1 cup finely diced red bell pepper, and more.

Yes, Chilled Corn And Crab Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Corn And Crab Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions