Sweet Corn Crab Chowder Gazpacho
Sweet, sweet summertime is just around the corner. With the heat comes some chill – from this refreshing twist on a chilled chowder.
Ingredients
- 3 cups lump crab meat (fully cooked), chilled
- 3 cups sweet corn + more for topping
- ¼ cup shallot finely diced
- 2 jalapeno one diced + one sliced, for topping
- 1 teaspoon garlic chili paste + more for topping
- 10 yellow cherry tomatoes halved
- ¼ cup sweet yellow bell pepper chopped
- 1 ½ cup chicken broth
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 3 tablespoons white vinegar
- ½ tablespoon garlic minced
- 1 teaspoon white pepper
- 1 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 cup plain Greek yogurt for topping
- 1 avocado sliced for topping
- 3 green onions chopped for topping
- 1 tablespoon fresh thyme for topping
- 1 teaspoon fresh cracked pepper for topping
Instructions
- In a large bowl combine the chicken broth, sweet corn, shallot, diced jalapeno, chili paste, tomatoes, peppers, lime juice, white pepper, vinegar and olive oil. Stir well and marinate together for 30 minutes or overnight.
- Transfer the contents of the bowl to a blender or food processor and blend until all of the pieces are a consistent size and the mixture is starting to look smoothie-like.
- Add the cream and pulse until smooth. Transfer the contents of the blender to a large pot over medium high heat. Simmer for 15-30 minutes, until the mixture has thickened. Stir in the honey and lemon juice along with half of the crab meat. Stir well to combine then remove from heat. Leave uncovered and cool to room temperature.
- Chill the soup for at least two hours or until sufficiently chilled all the way through. Serve garnished with fresh sweet corn, crab meat, jalapeno slices, avocado, yogurt and green onions. Enjoy!
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