This rainy weather is awesome! Such a great change to the hot summer weather of Southern California. It’s really beginning to feel like Fall around here and the more reason for soups…and more soups! This corn and crab chowder was inspired by many recipes, including my Mama’s. You’ll love the tasty flavors of this soup with a hint of creaminess. It calls for fresh crab meat so be on the lookout for deals at your local stores. I was able to snag almost a pound for less than $6! It takes some time to pull out the meat, but the fresh flavor is worth it!
Health tips: Low fat, heart healthy, low carb
Ingredients (4-6 servings)
- 1 cup or so fresh snow crab leg meat, cooked (About .75-1 lb. legs)
- 3-4 bacon slices, diced
- 1 onion, diced
- 3 cloves garlic, minced or grated
- 2 ribs celery, diced
- 3 medium carrots, diced
- 1 large russet potato, peeled, chopped
- 3 sprigs fresh thyme, plus extra for garnish
- 1 bay leaf
- Pinch of salt
- 1 tablespoon Old Bay seasoning
- 3 cups frozen yellow corn
- 3 1/2 cups or so reduced-sodium chicken broth
- 1 cup low-fat cream (i.e. half-and-half, evaporated milk, creamer)
- Crack crab legs and pull out the fresh meat in small chunks. Set aside.
- Heat a large pot on medium heat. Cook bacon until browned. Set aside.
- Keep bacon fat in pot, and saute onion, garlic, celery, carrots and potato until starts to soften, about 5-10 minutes.
- Add in thyme and bay leaf, and season vegetables with salt, pepper and Old Bay.
- Add in corn and chicken broth. Bring to a boil and simmer until potatoes are cooked through, about 20-30 minutes.
- Add back in bacon, crab meat and half-and-half. If you desire more liquid, add more broth and/or half-and-half. Taste and adjust seasonings if needed.
- Garnish with more pepper and fresh thyme. Enjoy!