Cajun Corn Chowder with Crab

What's this?  Oh, another soup.  

Predictable?  Yes.  

Worth it?  Oh yeah.

This light chowder is super rich and creamy with chunks of pepper, corn, potato and crab.  Perfect for those lingering winter days.

Cajun Corn Chowder with Crab

serves 4-6

1 tbsp olive oil

2 cloves garlic (I used the pre-made, refrigerated kind)

1/2 yellow onion, diced

1 green bell pepper, diced

2-3 carrots, diced (or 1/2 a bag of baby carrots, diced)

2-2 1/2 cups of corn (You can use frozen if you want.  I used fresh.)

1/2 tbsp (or more to taste) of Cajun seasoning (I used Creole seasoning)

4 cups of broth (I used chicken broth)

12 fingerling potatoes, chopped

1/4-1/2 cup of fat free sour cream

small bag of crab meat (I used imitation crab)

In a large stockpot, heat olive oil over medium-high heat.  Add garlic, onion and green pepper and saute until softened, about 4 minutes.  Add corn and seasonings and reduce heat to medium.  Cook until corn is soft, about 2 minutes.  Pour broth into pot and increase heat to high to bring to a boil.

Add chopped potatoes to boiling soup, cover and cook for 10 minutes.  Reduce heat to low and put about 3-4 cups of the soup in the blender & puree.  Add the puree back into the soup and stir.  Stir in the sour cream.  Ladle into serving bowls and top with a bit of crab.  Enjoy!

Recipe adapted from Eighty Twenty