• Farmhouse Crab & Corn Chowder

    Is it me or are we sooo ready to be in the thick of fall. It’s officially just started but I’m ready to be loving and embracing all things fall every day and in every way. When it comes to favorite fall foods, chowder has got to be pretty close to the top of my list. There is nothing like a belly filling, roll me on the sofa, bowl of some good ol’ chowder at the end of a long work day. What’s good about a chowder, is you can make a big pot of it on the weekend and freeze portions of it to eat later in the week. I hope you enjoy this recipe all fall and winter long. You are gonna love it. After I made this, it quickly became a favorite in our home. This is also a good recipe for vegetarians because I use vegetable stock instead of chicken stock.

    Farmhouse Crab & Corn Chowder
     
    Prep time
    Cook time
    Total time
     
    A chowder your family will delight in.
    Author:
    Recipe type: Chowder
    Cuisine: Savory
    Serves: 4 servings
    Ingredients
    • 3 tbsp of butter
    • 1 cup of coarsely chopped red pepper
    • 1 medium onion coarsely chopped 1 package (10 oz.) frozen whole kernel corn OR fresh kernel from 4 large ears of corn
    • 4 cups (32 oz.) ready to serve vegetable stock
    • 12 oz ready to serve lump crab meat
    • 2 medium yukon cold potatoes chopped into small pieces
    • ½ cup sour cream
    • Small 8.25 oz can of cream corn
    • Salt, Pepper and garlic powder to taste
    Instructions
    1. Melt butter in a 3-quart saucepan over medium heat.
    2. Add the bell peppers and onions. Season with a sprinkle of salt, pepper and garlic powder. Cook for 5 minutes.
    3. Add vegetable stock, potatoes and corn and bring to a boil, reduce heat and simmer for 20 minutes.
    4. Pull pot off of the fire and whisk in sour cream and cream corn. It will look funny but that will go away. Return the pot to the fire and cook on high for 5-8 minutes.
    5. Stir in the lump crab meat, add salt and pepper to taste and cook for another 5 minutes.
    6. Serve up in individual bowls. If you choose, garnish with diced red pepper and serve with corn or garlic bread.
     

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    2 Comments

    1. October 11, 2015 / 7:34 am

      Oh yummmmm! Perfect for Fall…my family would LOVE this:)

      • therusticlife
        Author
        October 13, 2015 / 10:44 am

        It’s really yummy