Light Corn and Crab Chowder (on a budget)

Light Corn and Crab Chowder on a budget

As far as I’m concerned this one was a FLOP.  So, why on earth would I share a flop?  Because, it didn't appeal to the adult palates in the house, BUT...  If you're trying to expand your horizons or have children you're trying to get to eat new things, this might be a real winner! I love fresh seafood.  When I'm in a coastal area, I swear I try to eat some everyday.  But now that I live in a landlocked, freezing place, seafood is frozen.  I did have fresh crabs flown in for an anniversary, but that's a whole different post.  I saw this idea on a cooking show, but couldn’t get my hands on fresh corn or crab because of where I live (and it’s January)...  This was a flop in my opinion for two reasons.  The first being that when I transferred the soup into the blender to puree it (I put the blender in the sink and was pleased with not burning myself in the transfer)!  However, I did not count on the heat and steam from the very hot soup rapidly expanding and popping the pour spout lid – spewing hot corn soup and burning my hand.  BOO.  Not the fault of the recipe though.  Be aware though and be careful if you try this anyway.  Why it’s really a flop is that it just wasn’t that good.  I expected a chowder to be creamy.  The theory was that pureeing the corn would create the creaminess without the added calories and fat of cream and butter.  Nice in theory, not so much in practice.  Its main flavor is just sweet, really sweet from the corn.  This went over well with my son, but hubby and were left flat.  So, all in all it just wasn’t great and this one will go into my re-work it pile.  In future, I’d use 1 bag less corn, and perhaps use some light or fat free ricotta.  It’s a great stand in for butter and cream in a corn and ham chowder I make and we all love.  That recipe to come…  

And an afterthought serving suggestion – a nice crusty roll or slice of crusty bread to dip in the soup.  We had rolls, it was a good thought.  

Ingredients

3 12 oz bags frozen corn
2.5 to 3 lbs imitation “crab”
1 large yellow onion, chopped
1 tbsp dried thyme
1 1/2 cups white wine and water
4 cups fish stock
1 pound new red potatoes, quartered
1 cup light cream
Kosher salt and freshly ground black pepper
1 tablespoon finely snipped chives 

In a soup pot over medium heat, add the onions, thyme, wine, clam juice, 2 bags of corn and 1 1/2 cups water. Bring to a boil, reduce the heat to low, cover, and simmer 20 minutes.  Bring a large saucepan three-quarters full of salted water to a boil. Add the potatoes and cook until tender, about 10 minutes. Drain and reserve.  Carefully transfer soup to blender and puree until smooth.  Return to soup pot.

 Add the remaining corn, potatoes and crab to soup and simmer until bubbling (heat through), about 15 minutes.

Add the cream.  Season to taste with salt and pepper. Serve immediately, garnished with chives.