Crab & Corn Chowder

Well this little chowder just comes together in no time flat.

You put everything in a big pot on your stove and then about 20ish minutes later, dinner is done.

I love chowder weather.  I’m so glad it’s here!

This recipe serves four.

Shopping List
1 onion, chopped
3 cloves of garlic, chopped
2 Russet potatoes, chopped (you can peel them first or leave the skin on)
2 cups of milk (I used 2%)
1 cup of chicken stock
about 16 oz of lump crab meat
1 (14 oz) can of cream corn
2 cups of fresh or frozen corn kernels
chopped thyme to garnish
Extra Virgin Olive Oil (EVOO)
salt and pepper

In a large pot over medium-high heat, add in a generous drizzle of EVOO along with your chopped onion.  Saute until tender (about 5 to 7 minutes) and then stir in your garlic and potatoes.  Add in a big pinch of both salt and pepper.  Next, stir in your milk and your stock.  Add in your crab meat, the cream corn and the frozen corn kernels.  Bring everything up to a boil and then quickly reduce heat to a simmer and allow everything to simmer together until your potatoes are tender (about 15 minutes).

Ladle your chowder into a bowl and garnish with a little chopped thyme.

Tuesdays don’t get more simple than that!

Enjoy!