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Culinary Escape to Spain
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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
RECIPE INGREDIENTS
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
DIRECTIONS
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
Delicious!!
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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