Corn and Crab Chowder

Name: Corn and Crab Chowder
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 16 ounces frozen white corn (don't thaw), (divided); 1 cup 2% low fat milk; 8 ounces clam juice; 4 tablespoons sliced green onions, (divided); 2 teaspoons minced fresh ginger, (divided); 2 tablespoons butter; 4 ounces cooked crabmeat, (flaked); salt and pepper, (to taste); oyster crackers, for garnish ((optional))

All kinds of delicious goodies are in this soup!

⏱ 35 menit 🔨 Persiapan 20mnt 🔥 Masak 15mnt 📊 Sedang 🍽 4 porsi 👁 34

Bahan-bahan

4 porsi

16 ounces frozen white corn (don't thaw), (divided)
1 cup 2% low fat milk
8 ounces clam juice
4 tablespoons sliced green onions, (divided)
2 teaspoons minced fresh ginger, (divided)
2 tablespoons butter
4 ounces cooked crabmeat, (flaked)
salt and pepper, (to taste)
oyster crackers, for garnish ((optional))

Langkah-langkah

Set ¼ cup corn aside. In a medium saucepan, bring the rest of the corn and the milk to boil. Cover and remove from heat. Let stand for 10 minutes. Purée the corn mixture in the blender. Add the clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; purée again until almost smooth. Return purée to saucepan; bring to simmer. Mix in 1½ teaspoons lemon juice. Season with salt and pepper.
Melt the butter in a small skillet over medium heat. Add reserved ¼ cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper.
Divide the soup among 4 bowls; mound the crab mixture in the center of each bowl.

Ikan & Seafood Sayur & Sup corncrabsoupamerican