Ingredients with Measurements:
- 1 can of corn kernels (15 oz)
- 1 can of creamed corn (15 oz)
- 1 can of crab meat (6 oz)
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced onion
- 1/4 cup of diced celery
- 1/4 cup of diced red bell pepper
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 1 tablespoon of all-purpose flour
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, melt the butter over medium heat. Add the diced onion, celery, red bell pepper, and garlic. Cook until the vegetables are soft and the onion is translucent.
2. Add the flour to the pot and stir until it is fully incorporated. Cook for an additional 2-3 minutes.
3. Add the chicken broth, corn kernels, creamed corn, and crab meat to the pot. Stir to combine.
4. Bring the soup to a simmer and let it cook for 10-15 minutes.
5. Using an immersion blender or regular blender, blend the soup until it is smooth.
6. Return the soup to the pot and add the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and fully incorporated.
7. Season the soup with salt and pepper to taste.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Instead of canned corn, you can use fresh or frozen corn.
- Instead of crab meat, you can use shrimp or lobster.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with crumbled bacon or chopped scallions for added flavor.
Tips and Tricks:
- Be sure to blend the soup until it is smooth for a creamy texture.
- Use a high-quality cheddar cheese for the best flavor.
- Serve the soup with crusty bread or crackers for dipping.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with chopped scallions or crumbled bacon.
Garnishes:
Chopped scallions or crumbled bacon
Pairings:
Crusty bread or crackers
Suggested Side Dishes:
Green salad or garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Corn chowder is a traditional American soup that dates back to the 1800s. It was originally made with fresh corn, potatoes, and bacon.
Flavor Profiles:
Creamy, cheesy, and slightly sweet with a hint of seafood flavor.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner.
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