Pescatarian

Crabby corn chowder

Name: Crabby corn chowder
Total time: 45 min
Yield: 6 servings
Ingredients: 1 Tbsp butter; 1 stalk celery; 59.15 g chipotle peppers in adobo; 2 bay leaves; 60 ml dry sherry; 488 ml fish stock; 580 g fresh corn; 976 ml full fat milk; 453.59 g lump crab; 3 Tbsps olive oil; 56.7 g flour; 6 servings black pepper; 1 large sweet onion; 3 yukon gold potato

A delicious pescatarian main course, Crabby Corn Chowder is a flavorful dish made with sherry, fish stock, and chili peppers in adobo sauce. This recipe covers 30% of your daily requirements of vitamins and minerals, making it a nutritious choice. Perfect for a cozy dinner or a special occasion, this chowder is a hit among foodies and cooks alike.

Ingredients

butter

1 Tbsp

celery

1 stalk

chipotle peppers in adobo

59.15 g

bay leaves

dry sherry

60 ml

fish stock

488 ml

fresh corn

580 g

full fat milk

976 ml

lump crab

453.59 g

olive oil

3 Tbsps

flour

56.7 g

black pepper

6 servings

sweet onion

1 large

yukon gold potato

Method

Heat a deep pot over medium heat.
Add oil and butter. When butter is melted, add potatoes, celery, onion, bay leaves and chipotle peppers to the pot. Season vegetables with salt and pepper, mix well and saute until tender, about 10 minutes.
Sprinkle in flour and cook about 2 minutes, stirring constantly. Stir in clam juice and half and half and mix well.Bring soup up to a simmer and continue to simmer for about 20 minutes, or until potatoes are soft.Stir in corn, crab and sherry and simmer for another 5 minutes, until heated through.Adjust the soup seasonings and remove the bay leaf. Ladle soup into bowls and top with a few dashes of hot sauce, if desired.
Serve with some crackers, crusty bread or cornbread.

Nutrition:

469 kcal

Carbs

54 g

Fat

16 g

Protein

27 g

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