This week has been so hectic – I’ve had court every single day this week plus received several cases with motions that had to be completed asap. So, naturally, when I come home I am tired and don’t want to spend the night slaving away in the kitchen.
I was craving some soup, so I thought I’d make a chowder! Simple and ready in 30 minutes or less 🙂
In a hot pot, I added 2 tbsp butter and a drizzle of olive oil.
I then added cut up potatoes, diced onion, salt, pepper, and garlic powder and let it cook until potatoes were soft and the onion was starting to brown.
Next, I added about 1/3 cup (again, since I was not following an exact recipe, I was just estimating my measurements) of flour and mixed the potato mixture. The potato mixture should look a lot more dry (below).
Once that was done, I added in 3 cups chicken broth, 1 cup of milk, and a small bag of frozen corn (I’d say it was about 3 cups worth).
Once the soup started coming to a boil (stirring occasionally), I added one can of (drained) crab meat. **Next time I think I will definitely add another can, or use fresh crab meat so the crab can stand out more in this dish.
And just in case anyone is wondering… this is the brand of canned crab meat I used.
I continued to let the soup simmer for 10-15 minutes. **Since I like my chowder thicker, I added a cornstarch slurry (2 parts water, 1 part corn starch) to it.
And that’s it! Dinner is done 🙂 We enjoyed the chowder with some saltine crackers and a cheese quesadilla lol.
Quick Crab and Corn Chowder
- 1 can crab meat (drained)
- 3 cups chicken broth
- 1 cup milk (whole milk is best)
- approximately 3 cups of frozen corn kernels
- 1 large potato (peeled and cubed)
- 1/2 of an onion
- 2 tbsp butter
- 1 tbsp olive oil
- approximately 1/3 cup of all purpose flour
- seasonings: salt, pepper, garlic powder
- In a heated pot on medium-high heat, melt butter and olive oil.
- Add cubed potatoes and onion, and cook until potatoes are soft and onions are caramelized.
- Add salt, pepper, garlic powder to your liking.
- Add flour to potato mixture and mix evenly.
- Add 3 cups of chicken broth, 1 cup of milk, and the 3 cups of frozen corn kernels.
- Cook until boiling.
- Once soup is boiling, add the crab meat. Stir.
- Once the soup is starting to boil again, turn heat down to low, and let soup simmer for about 10 minutes.
- **If you want a thicker consistency, add a cornstarch slurry
- **Always taste the soup, and add more seasonings to your liking 🙂
*DISCLAIMER: Foodie at Law posts in no way provide any warranty (express or implied) in regards to the recipes provided or the outcome of said recipes, and I am not a chef or professional cook. These recipes are intended solely for informational purposes and readers are advised to use their own discretion when it comes to food, health, allergy and cooking safety. While original recipes will occasionally be posted, recipes obtained from other sources are appropriately cited.