Corn And Crab Chowder

8 ingredients
2 steps

Ingredients

  • 1 16-ounce bag frozen petite white corn (do not thaw), divided
  • 1 cup low-fat (1%) milk
  • 1 8-ounce bottle clam juice
  • 4 tablespoons sliced green onions, divided
  • 2 teaspoons minced peeled fresh ginger, divided
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 2 tablespoons (1/4 stick) butter
  • 4 ounces cooked crabmeat, flaked

Directions

  1. 1
    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.
  2. 2
    Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; saute 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.

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