Corn and Crab Chowder

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4.0 by 2 people

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  • Makes: 8 servings
  • Makes: 8 first course servings
  • Prep: 30 mins
  • Cook: 20 mins

Corn and Crab Chowder

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. Cut kernels from ears of corn; scrape ears to remove milky portion (you should have about 1-1/2 cups corn).
  2. In a large saucepan, combine the fresh or frozen corn, broth, green onions, green pepper, fines herbes, and white pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. Stir together the milk and cornstarch. Stir into the hot mixture. Cook and stir until thickened and bubbly. Stir in crabmeat and cheese; heat and stir until cheese is melted. Makes 8 first course servings.

From the Test Kitchen

Corn and Ham Chowder:

Prepare Corn and Crab Chowder as directed, except substitute 1 cup diced cooked ham for the crab meat.

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