Crab Chowder

This weekend took a toll on my body – from food to festivities! Yeah… pizza, jalapeño poppers, hash browns, and ice cream – among many others! That said, I truly had a lazy Sunday filled with a lot of lounging around and cooking up a nice blend of flavors in the kitchen. But instead of slaving away all day, I went with one of my favorite Sunday bites: soup.

Crab Chowder

My friend and I had a low key night in on Friday, and by low key I mean sushi bowls and movies – and lots of catching up! Since I had some leftover imitation crabmeat in the fridge, I figured I might as well use it up before it goes bad. Fresh crab meat would be superb in this, too!

This crab chowder is super low maintenance and a nice comfort food – literally, chop, combine and simmer. The recipe below makes about 5-6 servings depending on how big or small your servings are!

HERE IS WHAT YOU’LL NEED:

3 Tbsp olive oil
1 red bell pepper, diced
1 medium onion, diced
1 large sweet potato, cubed
1 can of corn
4 cups chicken broth
1 Tbsp hot chili powder
1 Tbsp smoked paprika
¾ Tbsp cayenne pepper
½ tsp ground cumin
Salt and pepper, to taste
2 cups shredded imitation crabmeat
Green onions, chopped

In a large stock pot, heat olive oil on medium high heat. Sauté pepper, onion, sweet potato and corn for about 5 minutes. Add in broth, seasonings and crabmeat – feel free to adjust the amount of seasoning to your likings (I prefer a little kick to mine). Bring to a boil and simmer on low for 2 hours.

Using a hand-held immersion blender (or regular blender), roughly blend all contents in the pot. Simmer for another 10 minutes.

Crab Chowder

Allow it to cool for about 5 minutes before serving. Hey, might as well add a little more crab to the dish as well as some green onions.

Mmm mmm, and that’s that!

Crab Chowder

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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