Appetizers / Soups / Salads

Maharrey Crab and Corn Chowder is for Lunch.

Maharrey Crab and Corn Chowder takes 10 minutes to prepare.

Maharrey Crab and Corn Chowder takes 25 minutes to cook.

Maharrey Crab and Corn Chowder makes 5 servings.

The ingredients for Maharrey Crab and Corn Chowder are:

25 ouncs frozen corn
1.5 cups 2% milk
1 tsp lemon juice
1 8-oz bottle Snow's clam juice
8 ounces Jumbo Lump Crabmeat
6 Tbsp scallions
3 Tbsp butter
3 Tsp ginger root

Here is how you make Maharrey Crab and Corn Chowder:

Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper. Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saut? 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center. Makes 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user HMAHARREY.

The nutritional information for Maharrey Crab and Corn Chowder is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 541.4

• Total Fat: 13.5 g
• Cholesterol: 59.9 mg
• Sodium: 484.4 mg
• Total Carbs: 99.7 g
• Dietary Fiber: 5.2 g
• Protein: 25.6 g