Jeri’s Corn and Crab Chowder

This recipe has satisfied all the longings I’ve had for a creamy soup that I’ve had  since I had to give up gluten. I have tried to lighten it up with regular milk and it was disappointing. I think a light coconut milk would be a better light or non-dairy alternative.

5 oz white onion finely diced (about half of one large white onion)

1-2 tbsp butter

2 ½ cups half and half

¼ cup water

1/2 tsp salt

5 cups fresh corn cut off the cob (about 5 ears. Scrape the milk from the cobs too)

1 tsp sugar if the corn is not very sweet

½ tsp ground cumin

1 tsp fresh ginger root finely grated

Optional: ½ – 1 tsp Thai green curry paste

Sprigs of cilantro to garnish

8 oz pasteurized refrigerated lump crab meat

2 mild New Mexico chilies roasted, peeled, seeded and diced


Sweat the onions in the butter till soft but not brown

Add remaining ingredients except for the crab and chilies and bring to a simmer. Cook for 8 minutes. Puree with an emersion blender till about half the corn is smooth and the rest is still kernels and return to the pot to simmer for 2 more minutes to allow the natural corn starch to thicken soup. Add the crab and chilies and heat till warm. Garnish with fresh cilantro leaves.

Serves four.  Serve fresh.




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