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Tallgrass Restaurant Ginger Corn And Crab Chowder
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- #98407
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 tablespoons butter
1 large onion peeled and diced
1 tablespoon chopped fresh ginger
2 cups corn
1 quart vegetable or chicken stock
1 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup chopped scallions
1 cup corn
1 cup lump crab
directions
In 4 quart stock pot melt butter and saute onions until soft. Add ginger, corn, stock, salt and pepper. Simmer for 30 minutes.
Remove chowder from heat, let rest 15 minutes. Puree chowder in blender and strain through medium sieve.
Return chowder to pot and add remaining ingredients. Warm gently and serve immediately.
From Chef Robert Burcenski, Tallgrass Restaurant, Lockport
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barbb
nutrition data
Nutritional data has not been calculated yet.
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