Sweet Corn Chowder with Crabmeat

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Soup in the summer? Sweet corn shines in this easy, light-but-satisfying summer corn chowder recipe, topped with succulent crabmeat.

Summer is one of my favorite times of year for several reasons. One of the biggest reasons is the abundant selection of fruits and vegetables, and the infinite number of ways in which to use them in cooking. Today’s #SundaySupper is all about recipes using farmstand produce.

Being in Philadelphia, we get lots of fresh veggies from New Jersey, including my favorite — sweet corn on the cob! No side dish is better at a cookout than pure, simple corn on the cob, slathered in melted butter and good sprinkle of salt. However, it doesn’t make the best food blog recipe entry.

Then I remembered a soup that my late grandfather made for Easter one year. It was a chowder soup, loaded with fresh sweet corn kernels. I never got the recipe from him — it’s extremely likely that he never even USED a recipe. However, this soup is a decent re-creation, with some additions of my own, such as the kick from a jalapeno pepper. Remove as much or as little of the seeds and membranes as you like to accommodate your spiciness preferences.

Unlike winter soups, this corn chowder is satisfying while still being light. The half-and-half adds creaminess without making the soup heavy. Crabmeat and fresh chives add more summer flavors to the soup. Serve with crusty Italian bread for sopping up the last savory drops of soup.

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Sweet Corn Chowder with Crabmeat

Yield: 6 servings

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Ingredients

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• 2 tbsp butter
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, grated
• 1 jalapeno pepper, seeded and diced
• 6 leaves sprigs fresh thyme, only
• 1/4 cup all-purpose flour
• 6 cups vegetable broth
• 2 cups half-and-half
• 2 Idaho potatoes, peeled and diced
• 6 ears sweet corn
• Salt and freshly ground black pepper
• 6 oz crab meat, picked over for shells
• 2 tbsp chopped chives, for garnish

Instructions

1. Heat the butter and olive oil in a stock pot over medium heat. Add the onion, garlic, jalapeno pepper and thyme and cook until the vegetables are very soft, 8 to 10 minutes.
2. Sprinkle the flour over the vegetables and stir to coat everything well. Pour in the vegetable broth and bring to a boil.
3. Add the half-and-half and the potatoes, bring to a boil and cook at a rolling boil for about 7 minutes, until the potatoes are very soft and starting to break down.
4. Remove the pot from the heat and puree with an immersion blender. Return the pot to the stovetop over medium heat.
5. Cut the corn kernels off the cob and add to the soup. Season generously with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
6. Ladle the soup into 6 bowls and garnish with about an ounce of crabmeat and a teaspoon of chopped chives.

Nutrition Information:

Amount Per Serving: Calories: 330Cholesterol: 60mgCarbohydrates: 32gProtein: 11g

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Recipe adapted from Food Network

Nutrition information estimated by Yummly

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