Crab and Sweet Corn Soup
Hearty crab and sweet corn chowder is a
healthy and delicious way to warm up on a cold rainy evening!! Coupled with crunchy garlicky crouton sprinkled with a pinch of paprika will instantly warm me from inside out. It is always been my favorite and further more, this chowder is so easy to put together, and without a doubt, it is amazingly tasty, soul comforting and very filling...
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| Hearty corn and crab chowder, hot milo and sure it make my day |
For the ingredients, I used these following
- 500g of sweet corn (equivalent to amount of kernel removed from two cobs of medium size corn)
- 3 cups of chicken stock
- 200g of crab sticks
- 1 medium sized potato (diced)
- 2tbs of cream cheese
- Pepper and pinch of salt for seasoning
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| Crouton add an extra crunchy to the chowder |
Method
- Combine the kernel, crab sticks, chicken stock and potato in a large saucepan. Heat over medium-high heat and bring to the boil. Cook, uncovered, for 5 minutes.
- Reduce heat to low and stir in the cream cheese . Taste and season with salt and pepper. Leave for 2-3 minutes under low heat
- Once done, scoop about 3/4 of the soup and pureed until smooth consistency. Add back into remaining 1/4 of the soup and leave on low heat for another 2 minutes. (I purposely did not pureed all the soup because I want to have a chunky bit on the remaining corn kernel.)
- Removed from heat and your corn chowder is ready to be served.
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| For additional kick, sprinkled with paprika |
For garnishing, I simply add on garlic toasted crouton that I had prepared earlier on and sprinkled with paprika. For more creamier taste, may add splash of cream on to the chowder.
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