Savory Crab & Sweet Corn Chowder
This delectable Crab & Sweet Corn Chowder is a comforting bowl of goodness that brings nostalgia for those who’ve enjoyed the classic at local restaurants. Inspired by a beloved dish from Peking Garden in Tulsa, this soup combines the sweetness of creamed corn with tender bites of crabmeat, resulting in a luscious texture and delightful flavor. Perfect for a quick weeknight dinner or an impressive starter for gatherings, this chowder strikes a beautiful balance between rich and refreshing. Serve it hot, and let the warm, familiar flavors embrace you with every spoonful.
4
Servings
80
Calories
6
Ingredients
Ingredients
Creamed corn
1 (10 ounce) can (none)
Chicken broth
1 1/4 cups (none)
Soy sauce
2 teaspoons (none)
Black pepper
1/4 teaspoon (none)
Crabmeat (shredded)
6 ounces (fresh or imitation, shredded)
Egg whites
2 (beaten)
Instructions
1
In a medium pot, combine the creamed corn, chicken broth, soy sauce, and black pepper. Stir well and bring to a boil over medium-high heat.
2
Once boiling, reduce the heat to low and stir in the shredded crabmeat. Allow the mixture to simmer for about 5 minutes, stirring occasionally. If the chowder becomes too thick, gradually add more chicken broth to reach your desired consistency.
3
Remove the pot from heat. Take a moment to ensure the soup is steaming hot, as you will be adding the egg whites next. Slowly drizzle in the beaten egg whites while stirring the soup gently to create delicate ribbons. Ensure the soup is hot enough to cook the egg whites through — they should turn opaque.
4
Taste and adjust seasoning if necessary. Serve hot in bowls, garnished with a sprinkle of black pepper or chopped scallions, if desired. Enjoy this delightful chowder as a comforting meal or appetizer!
Nutrition Information
1.5g
Fat
10g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Crab & Sweet Corn Chowder?
It is a comforting soup that combines creamed corn and crabmeat into a luscious, flavorful chowder inspired by restaurant-style dishes.
What inspired this specific chowder recipe?
This recipe was inspired by a beloved dish from Peking Garden in Tulsa, aiming to recreate its sweet and savory balance.
How many servings does this recipe provide?
This recipe yields approximately 4 servings.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
What kind of crabmeat should I use?
You can use 6 ounces of either fresh crabmeat or imitation crab, provided it is shredded.
How do I create the egg white ribbons in the soup?
While the soup is steaming hot, slowly drizzle in the beaten egg whites while stirring gently to form delicate ribbons.
Can I adjust the thickness of the chowder?
Yes, if the chowder is too thick, you can gradually add more chicken broth until you reach your desired consistency.
What type of corn is required for this recipe?
The recipe calls for one 10-ounce can of creamed corn.
How much protein is in each serving?
There are 6.25 grams of protein per serving.
What is the fat content of this dish?
Each serving contains 1.5 grams of fat.
How many carbohydrates are in a serving?
There are 10 grams of carbohydrates per serving.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe, making it perfect for weeknight dinners.
What seasonings are used in the soup?
The soup is seasoned with soy sauce and black pepper.
How long should the crabmeat simmer in the pot?
The crabmeat should simmer for about 5 minutes once added to the corn and broth mixture.
Is it necessary to boil the mixture first?
Yes, you should bring the creamed corn, broth, and seasonings to a boil before reducing the heat to add the crab.
What are some recommended garnishes?
You can garnish the chowder with extra black pepper or chopped scallions.
How many egg whites are needed?
The recipe requires 2 beaten egg whites.
What is the base liquid for this chowder?
The base liquid consists of 1 1/4 cups of chicken broth combined with creamed corn.
Can this soup be served as an appetizer?
Yes, it makes an excellent starter for gatherings or an impressive appetizer.
How do I know if the egg whites are cooked through?
The egg whites are cooked when they turn opaque after being drizzled into the hot soup.
What is the preparation for the egg whites?
The egg whites should be beaten before being added to the pot.
How much soy sauce is in the recipe?
The recipe uses 2 teaspoons of soy sauce.
What category of food does this fall under?
This recipe is categorized under 'Crab' and tagged as a soup or chowder.
Is there any fiber or sugar data available?
The provided nutritional information does not specify fiber or sugar content.
What kind of pot should I use?
A medium-sized pot is recommended for combining and boiling the ingredients.
Is the texture of the soup rich?
Yes, the combination of creamed corn and egg whites results in a luscious and rich texture.
Can I use fresh corn instead of canned?
The recipe specifically calls for creamed corn to achieve the intended texture and flavor.
What temperature should the soup be when adding egg whites?
The soup must be steaming hot to ensure the egg whites cook immediately upon contact.
Is this a good recipe for comfort food?
Absolutely, it is described as a comforting bowl of goodness with warm, familiar flavors.
How much black pepper is used?
The recipe calls for 1/4 teaspoon of black pepper.