• 3 Ratings



  • Heat a large pot over medium heat. Add oil, and once it¿s hot, add onion, garlic, serrano pepper and corn. Stir to combine and cook for 2 to 3 minutes, until onions become soft and translucent.

  • Add chili powder, cumin and paprika and stir to combine. Turn up heat to medium-high and add chicken broth and 1 cup water, stirring to combine. Add reserved corncobs, bring to a simmer and simmer for 12 to 15 minutes.

  • Remove corncobs. Carefully ladle 2 cups of the chowder, with vegetables, into a blender and blend until smooth. (Be sure to hold down the blender¿s lid tightly with a towel; hot liquid will create steam pressure in blender.)

  • Add pureed chowder back to pot and stir to combine. Reduce heat to low and add cilantro, crabmeat, lime juice and salt. Stir gently and cook for 5 minutes.

  • Taste and adjust seasoning; adjust thickness by adding more water if needed.

Nutrition Facts

205 calories; 7 g total fat; 54 mg cholesterol; 1023 mg sodium. 22 g carbohydrates; 18 g protein;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0