Even with non dairy cream and milk, this lightened-up corn and crab chowder is still rich and delicious! The spicy kick of crab makes it perfect for cool summer nights!
It’s already happening, but I am not ready for pumpkin-spiced everything! Cooler temps sound refreshing; however, I maintain hope that fall is far away…
Now, a warm soup may seem fall-esque, but a chowder with crab still makes me think of summer!
And, with more vegetables and a few non-dairy substitutes, you can enjoy even more without any guilt!
What is a chowder?
Chowder is a thick stew or soup, typically made with fish, clams, or corn/potatoes/onions. It’s also created with milk or cream and thickened with a roux. So I guess this dairy free version would be a faux-chowder…
40 minutes
Healthy Corn & Crab Chowder
Ingredients
- 1 Tbsp. olive oil
- 2 celery hearts, finely diced
- 1/2 large red pepper, finely diced
- 1/2 small onion, diced
- 2 medium carrots, finely diced
- 2 Tbsp. plant-based butter
- 2 Tbsp. flour (I used oat)
- 1 c. non-dairy cream
- 1 c. milk (I used soy)
- 2 c. low-sodium chicken broth
- 2-3 tsp. Sriracha
- 1 Tbsp. Old Bay seasoning
- 8 oz. flaked crab
- 10 oz. frozen corn (about 3 cups)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Sauté the celery, pepper, onion, and carrots for about 4-5 minutes on medium-high heat. Season with salt and pepper. Then, remove and set aside.
- In the same saucepan, melt the butter. Next, whisk in the flour. Allow to cook for 1 minute. Then, whisk in the cream, milk, and chicken broth. Bring to a low boil. Add back the sautéed vegetables and crab. Season with Sriracha, Old Bay, salt, and pepper. Stir in the corn during the last few minutes. I kept the chowder on low boil for about 20 minutes total.
- Garnish with tortilla chips.