Crab and Corn Chowder

Pouched crabmeat is perfect for quick and convenient cooking. It can be found in the seafood section of your local grocery store and comes as lump or claw meat. I used Blue Star lump crabmeat for this recipe, but any brand of lump crabmeat will do.

This is a healthy version of crab and corn chowder. I made it without cream or butter, instead pureeing a can of corn to help thicken the base. It turned out creamy and full of flavor, which goes to show that not everything has to be unhealthy to taste good.

Crab and Corn Chowder

12 oz. chicken broth

1 can whole kernel corn, drained

1/4 C. diced green or red pepper

1/4 C. chopped yellow onion

1 6 oz. pouch lump crabmeat

1 1/2 C. milk

3 TB. flour

2 tsp. lemon zest

1 tsp lemon juice

cayenne pepper, to taste

salt and pepper, to taste

cilantro to garnish (optional)

1. In a medium pot, combine chicken broth, bell pepper, onion, lemon juice and lemon zest. Reduce heat when liquid just starts to boil.

2. Whisk the milk and flour together. Pour into the broth, mixing well, and return to a boil. Mix constantly to prevent milk from scorching.

3. Puree the drained corn in a food processor. Stir into the pot. If you desire, you may leave some kernels whole to give the soup a chunkier texture.

4.When base has thickened to your desire, stir in the crabmeat and cook to heat through. Season with the salt, pepper and cayenne. Pour into serving bowls and garnish with cilantro if desired.