Gluten-Free

Corn Chowder with Crab & Old Bay

A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.

Servings
2
Prep Time
10 min
Cook Time
15 min
Duration
25 min

Ingredients

  • 3½ cups frozen corn kernels, thawed, divided (about 16 oz)

    1¼ cups low-sodium vegetable broth

    ½ cup chopped yellow bell pepper

    ⅓ cup roughly chopped yellow onion

    ½ cup light cream

    2 bay leaves

    ½ tsp Old Bay seasoning

    ¼ tsp each sea salt and ground black pepper

    1 8-oz lump crab meat

    1 tbsp minced fresh chives

Preparation

1. In a blender, purée 2 cups corn, broth, bell pepper and onion.

2. Transfer mixture to a medium saucepan on medium. Add cream, bay leaves, Old Bay, salt and pepper and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until slightly thickened, about 15 minutes.

3. Discard bay leaves. Divide remaining 1½ cups corn among bowls and pour soup over to warm through; top with crab and chives.

Nutrition Information

  • Serving Size ½ of recipe
  • Calories 450
  • Carbohydrate Content 58 g
  • Cholesterol Content 145 mg
  • Fat Content 14 g
  • Fiber Content 7 g
  • Protein Content 30 g
  • Saturated Fat Content 7 g
  • Sodium Content 981 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 2 g