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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Can easily be the main course. As a matter of fact it has been more often than not. This chowder is simply wonderful. I used quotes, because I've been told that real chowders don't have cheese in them...whatever. Read more ...you decide and let me know. Ingredients:
1 bunch of green onions (around 8-10) |
1 tbsp ginger, peeled and grated |
3 tbsp unsalted butter |
1 16-ounce bag of frozen corn (i like c&w, white and yellow corn) |
1 cup 2% milk |
1 cup half & half |
1/2 cup sharp cheddar |
1/2 cup monterrey jack |
16 ounces cooked crabmeat, flaked |
fresh parsley for garnish |
Directions:
1. In your favorite soup pot, saute butter, green onions, and ginger for about 3 minutes.
2. Add frozen corn, milk, and half & half. Stirring frequently over medium heat, bring to a boil.
3. Cover, remove from heat and let stand about 10 minutes.
4. *At this point you may want to puree the mixture, as much or as little as you like. I don't puree it at all, I like it chunky.
5. Over medium heat, bring mixture to a simmer.
6. Season with salt and pepper to taste.
7. Slowly add the cheese, stirring constantly until completely melted and smooth.
8. Add crabmeat, simmer about 10 minutes, stirring frequently.
9. Serve garnished with a few sprigs of parsley.
10. Enjoy!!!
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