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Crab Corn Chowder

Contributed By: Pam | See all of Pam's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  45 Minutes
  6 servings
Serves 6 for appetizer or 4 for maincourse
4-5 oz fresh crab meat
1 quart chicken stock
4 ears fresh corn taken off cob
1 large potato cubed
2 stalks celery minced
1 medium onion minced
3/4 cup heavy cream or half&half
salt/pepper to taste
fresh parsley
tbsp olive oil
saute onion & celery in olive oil until soft & translucent

add potato corn and stock, simmer until potato is cooked

blend mixture in food processor or blender till smooth

return to pan add cream and salt and pepper to taste, reheat

warm crab meat in steamer divide into equal portions

divide soup into bowls, place warm crab on top

sprinkle one tps fresh parsley on crab

Date Added: 09/01/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Donna Reviewed: 10/17/2011
I made this soup for my daughter's 22nd birthday party. I doubled it for the amount of peiple coming. I had so many compliments on it that I will definitely make it again. It is very similar to one I made up myself years ago. I did not use chicken broth just water so the chicken broth gives it more flavor. The only extra I added was old bay which was a great addition!
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