Fresh summer corn pairs with crab for this make at home chowder. It’s a restaurant quality meal for impressive summer entertaining.
CORN AND CRAB CHOWDER
side: avocado & tomato quesadillas
PREP: 10 minutes
COOK: 30 minutes
YIELD: 4 servings
MAKE AHEAD
- Remove kernels from corn
- Cut vegetables: onion, serrano pepper
INGREDIENTS
For corn and crab chowder
1 Tablespoon olive oil
½ medium red onion, diced
2 garlic cloves, minced
¼ Serrano pepper, minced, about 1 teaspoon
4 ears of raw corn, kernels removed, cobs reserved
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
3 cups low sodium chicken broth
1 cup water
½ bunch fresh cilantro, roughly chopped
1 pound lump crabmeat, picked over to remove any cartilage pieces
1 lime, juiced to yield 1 Tablespoon
¾ teaspoon salt
For avocado and tomato quesadillas
Grapeseed oil for pan
4 (6”) organic corn tortillas
1 medium avocado, lightly mashed with salt and pepper
1 medium tomato, sliced
DIRECTIONS
For corn and crab chowder
- Heat a large soup pot over medium heat; add in oil. Once oil is hot, add in onion, garlic, Serrano pepper, and corn. Stir to combine and cook for 2-3 minutes or until onions become soft and translucent.
- Add in chili powder, cumin, and paprika – stir to combine. Turn up the heat to medium-high and add in chicken broth and water, stir to combine.
- Add in the reserved corn cobs and simmer for 12-15 minutes.
- Remove the corn cobs and discard. Carefully ladle 2 cups of the chowder with vegetables into a blender and blend until smooth. Be careful to hold the lid of the blender down tightly with a towel, hot liquids will create pressure in the blender. Add the pureed chowder back into the pot, and stir to combine.
- Reduce the heat to low and add in cilantro, crab meat, lime juice, and salt, stir gently and cook for an additional 5 minutes.
- Taste and adjust seasoning and thickness by adding more water if needed.
For avocado and tomato quesadillas
- Heat a small sauté pan over medium high heat. Lightly brush the pan with 1 teaspoon grapeseed oil.
- Add a tortilla to pan and warm on both sides. Spread avocado and tomato over half of the tortilla, fold over and warm through. Repeat with remaining tortillas.
- Cut in half and serve warm.
