CRAB & CORN CHOWDER

Ingredients

• 1 can Panamei® Crab Meat

• 2 cups Mambo® frozen Corn

• 2 medium russet potatoes, peeled and diced

• 2 Tbsp butter or olive oil

• 1 onion, diced

• ½ red bell pepper, diced

• 3 garlic cloves, minced

• 3 cups chicken or vegetable stock

Directions

• 1 cup heavy cream

• 1 tsp dried thyme

• ½ tsp paprika

• Salt and pepper, to taste

Heat the butter or olive oil in a large pot over medium-high heat. Add the diced onion and pepper and cook for 3-4 minutes until the onion is translucent. Add minced garlic and cook for another 2 minutes.

Add the diced potatoes and corn kernels to the pot and cook for 5-7 minutes.

Add the stock, dried thyme, paprika, and a pinch of salt and pepper. Stir well to combine.

Reduce the heat to medium-low and simmer the mixture for 10-15 minutes until the potatoes are fully cooked.

Add the drained canned crab meat to the pot and stir well to combine.

Pour in the heavy cream and continue to cook the chowder for another 5-10 minutes until it has thickened slightly.

Season the chowder with additional salt and pepper to taste.

Serve the crab and corn chowder hot, garnished with fresh herbs.