Ingredients with Measurements:
- 1 pound crab meat
- 2 cups frozen corn kernels
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Add the flour to the pot and stir until it is fully incorporated with the onion and garlic mixture.
3. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.
4. Add the frozen corn kernels and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until it is smooth. (If you don't have an immersion blender, you can transfer the soup to a blender and puree it in batches.)
6. Add the crab meat to the pot and let it cook for 5-10 minutes, until the crab is heated through.
7. Stir in the heavy cream and let the soup simmer for another 5-10 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- You can use fresh corn instead of frozen corn.
- You can use half-and-half instead of heavy cream for a lighter version of the soup.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Use shrimp instead of crab meat.
- Add diced bacon to the soup for extra flavor.
Tips and tricks:
- Be sure to stir the soup constantly when adding the chicken broth to prevent lumps from forming.
- If you don't have an immersion blender, be careful when transferring the soup to a blender to avoid burns from hot liquid.
- You can make the soup ahead of time and reheat it on the stove or in the microwave.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, salad
Suggested side dishes:
Salad, garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the crab meat thoroughly before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Chowder is a type of soup that originated in the Northeastern United States in the 18th century. It typically contains seafood, potatoes, and cream.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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