Cajun Crab and Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I skipped the wine and used evaporated milk in place of heavy cream. I also skipped the sour cream, but this was still delicious. I used crab and lobster and threw in a couple potatoes for fun. Recipe courtesy of The Soup Cookbook. Ingredients:
3 tablespoons butter |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
2 celery ribs, finely chopped |
1 small carrot, finely chopped |
3/4 cup white wine (medium-dry) |
2 1/4 cups vegetable stock |
1 1/2 cups corn (fresh or frozen) |
1 pinch cayenne pepper |
1/2 teaspoon dried herbs |
1 1/2 cups heavy cream |
3/4 cup sour cream |
1 tablespoon fresh dill, chopped |
8 ounces crabmeat |
salt |
pepper |
whole wheat bread, to serve |
Directions:
1. Melt the butter in a large pan.
2. Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
3. Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
4. Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
5. Bring back to a boil, reduce the heat, and simmer for 15 minutes.
6. Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
7. Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
8. Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.
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