Farmhouse Crab & Corn Chowder
Cuisine: Savory
Author: Sandra Downie
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
A chowder your family will delight in.
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.
Recipe by at https://sandramorganliving.com/farmhouse-crab-corn-chowder/