Crab and Corn Chowder is a typical dish that is very popular in the West. This soup has a delicate combination of seafood and vegetables, providing a lot of nutrition as well as the preparation process does not take too much time.
With the rich flavor of crab meat, the richness of cream and the natural sweetness of corn, this soup will be suitable not only for adults but also for children.
To cook crab and corn soup, housewives need to prepare ingredients including 2 fresh crabs (or can be replaced with canned crab meat); 3 sweet corns (can use fresh corn or canned corn); 1 liter of chicken broth; 3 potatoes; 1 carrot; 1 small onion; 50gr of unsalted butter; 50ml of fresh cream and some other basic spices.
Next, prepare the crab meat by carefully peeling the shell, removing any remaining hard parts to ensure the meat is tender when cooked. The corn is shelled and washed; the potatoes are peeled and diced to make them easier to cook and thicken the soup.
In a deep pot, heat the butter over medium heat. Once melted, add the onion and garlic and saute until fragrant. Add the chicken stock to the pot and bring to a gentle boil before adding the potatoes, carrots and corn. Simmer for about 15 to 20 minutes until the mixture is tender.
Using a hand blender, puree the mixture in the pot until smooth. Then add the crab meat to the pot and stir gently to prevent the crab meat from breaking up. Continue pouring the fresh cream into the pot, stir well and season with salt, pepper, and nutmeg to taste. Simmer for a few more minutes to let the ingredients cook through.
Ladle the crab and corn soup into small bowls, sprinkle with chopped green onions or cilantro for extra flavor. You can add a few drops of olive oil or chili powder to add color and flavor to the crab and corn soup.
