How to Make Crab & Corn Chowder
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When I was in college my roommate made the most incredible corn chowder, I still dream about it! It’s been chilly outside as winter approaches and I wanted to make some good old-fashioned comfort food. This chowder might be the best recipe I ever came up with. My fiance said “you really should open a restaurant” after his first bite, such a lovely compliment! I hope you love this recipe – it’s got a kick to it so if you’re not a fan of spice you can leave out the cayenne! I’ll be making this again as soon as possible, it was gone so fast!
Crab & Corn Chowder Ingredients (serves 4-6)
2 cans whole kernel corn
1 can white crab meat
8oz frozen lump crab meat thawed
12 little potatoes
2 cups chicken stock (you could make it from a chicken base if you don’t have chicken stock)
1 large white onion
2 bay leaves
1/4 tsp sea salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
2/3 cup almond milk
2 1/2 tbsp corn starch + 1/4 tsp
1 can light coconut milk
10 Thai basil leaves
2 red baby bell peppers
garnish: 1-2 green onions chopped
Instructions
- cut little potatoes into fourths and place in the slow cooker
- cut the white onion into 3/4 inch chunks and place in the slow cooker
- chop baby bell peppers and place them in the slow cooker
- mix almond milk and cornstarch together and set aside
- set 8oz crab meat aside
- put all ingredients (except for the almond milk/corn starch mixture and the 8oz lump crab meat) into the slow cooker and cook on low until potatoes are tender and onions are transparent-looking
- pour almond milk/cornstarch and crab meat into the slow cooker, stir, and cook on low until the sauce is thickened and the crab is hot
- garnish with chopped green onion & fresh ground pepper
Tips: you can make this dish vegan if you leave out the crab meat
If you like this recipe you will love this one too: How to Make Crab Cakes
