Tuesday, August 31, 2010

Southwest Style Corn Chowder with Crab and Prawns

Fall was certainly in the air today.

With overcast skies and rain requiring I carry an umbrella, I was forced to wear something with long sleeves and thus cover the fabulosity of my *now* well honed fake tan.

I know.

The good news, though, is that a little chill in the air tends to bring out deep seated primal urges within and I find myself suddenly faced with the desire to do things like bake bread, can jam, and make soup.



Which is exactly what I did when I arrived home from work.

I made Corn chowder...



And an easy cornbread recipe from Allrecipes.com




Total comfort on a blustery day in early Autumn that I hope you enjoy!

Corn Chowder with Crab and Prawns
For printable recipe, click HERE

Ingredients
  • Half pound smoked bacon cooked and crumbled
  • One large onion diced
  • 2 stalks chopped celery
  • 3 carrots diced
  • 1 jalapeno pepper diced
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp cumin powder
  • 4 cups low sodium chicken stock
  • juice of one lime
  • 1 large bag frozen corn
  • 2 large potatoes peeled and diced
  • 4 cloves minced garlic
  • 2 cups fresh prawns
  • 1 can good quality crab meat or one cup fresh crab meat
  • Hot sauce to taste
  • 1 cup milk
  • 1 Tbsp softened butter mixed with one Tbsp flour
  • 1/2 cup unsalted cracker crumbs
  • 1 cup fresh cilantro
Directions
  1. Heat the butter and olive oil in a large dutch oven at medium high. Add the onions, celery, carrots, jalapeno pepper, and saute for app. ten minutes until the onion becomes translucent.
  2. Sprinkle in the flour, cumin, and curry powder and mix well with the veggies to incorporate
  3. Add the chicken stock, lime juice, corn, potatoes, and garlic and bring to a boil. Let simmer for ten minutes.
  4. Add prawns and crumbled bacon. Simmer for a minute or two until prawns turn pink. Add crab.
  5. Add hot sauce to taste
  6. Turn heat to low and add the butter flour mixture, followed by the milk, cracker crumbs and cilantro.
  7. Stir and serve.




***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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5 comments:

  1. LYNDSAY....

    FIRST, THE MEAL LOOKS AND STANDS FIRM
    IN THE FIRST IMPRESSION OF ULTRA-CRAZY-SEXY-WICKED-COOL FABULOSITY.

    WTG, GF.

    SECOND, SUCH FOND MEMORIES OF GOOD OLD (HEAVY EMPHASIS ON THE "OLD") DIXIE WETSWORTH AND HER CHIC FASHION SENSE IN THE CHRISTMAS GIFT SHE CHOSE FOR THE POOL BOY THAT YEAR.

    AND THIRDLY, FOR HEAVENS SAKE, WILL POOR OLD LOONEY TUNES NORA DESMOND "EVER" GET HER CLOSE UP FROM MR DeMILLE???

    THINGS THAT MAKE ME GO, "HMMMMMMMM?

    AND ON THAT NOTE, IN THE IMMORTAL WORDS OF RUTH JAMESON...

    "YER JUST A BEE CHAMA, IDGY THREDGOODE, THAT'S WHAT U AHH!"

    TOWANDA, BABY!

    ~IDGY~

    ReplyDelete
  2. Ha ha Ms Idgy - loved your comments :-)

    Hi Cin!!!!!!!

    ReplyDelete
  3. Love it love it am making it Saturday!
    :)
    V

    ReplyDelete
    Replies
    1. Hi Valerie! I'm so glad you're making this recipe :-) My whole family just loves corn chowder with seafood. Have a wonderful weekend!

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