Crab and Corn Chowder

I love homemade soups like Clam Chowder, buffalo chicken, turkey chili, chicken noodle, and chicken tortilla. They are easy to make and always so comforting. This crab and corn chowder is my new go to. It is SO god with a rich cream texture, lumps of sweet crab, and a hint of spice. I make this one over and over!

• Saute in Bacon Grease: This infuses bacon flavor into every bite!
• Milk Your Corn: Scraping the kernels releases "milk" which thickens the chowder naturally with less dairy.
• Add Corn Cobs To Your Pot: It infuses even more corn flavor into the soup.

• Crab Meat: I like using lump crab. It has the same flavor and texture as jumbo but is less expensive. Always be sure to pick through it first, to remove shell fragments. Fresh or refrigerated has been flavor than canned.
• Corn: Fresh in season corn will have the sweetest flavor. You can also use frozen corn if its not in season. Avoid canned which is less sweet and not as crisp.
• Heavy Cream: I like heavy cream over half and half as its less likely to split/curdle.
• Broth: Use low sodium if possible. You can always add salt if needed.
• Heavy Cream: I like heavy cream as its less likely to split than lower fat ingredients. You can use half and half in a pinch.
• Jalapeno: Remove the ribs for less heat, or leave it in if you prefer more spice.

1. Cut Corn Like a Pro: Stand it upright in the middle of a Bundt pan. This keeps it secure and the kernels will fall into the pan.
2. Simmer Don't Boil: After adding the crab and cream avoid avoid boiling. It can cause dairy to separate and toughens the seafood.
3. Temper the Cream: Stir in a few ladles of hot soup to help it blend smoothly.

   
   

   Fold in crab at the very end; just 3–5 minutes of gentle heat is enough.

Mexican Street Corn

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Equites

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