Roasted Corn and Crab Chowder and Creamed Corn Cornbread

Hi! So, I didn't really plan on making 2 soups in a day, but also didn't want to eat just leftover veggies for lunch, and had already planned soups and chilis for the next two weeks (It's only 3 soups and a chili. It will take a couple of days to go through each one with just me and the little one eating them! Way to save money! Soup is cheap!!)! I told you while he's gone I'm gonna be on a soup kick!




To make this awesome chowder;
This recipe takes about 35 minutes to prep and cook.

3 cups frozen corn
butter flavored cooking spray
1 medium onion, chopped
1 clove garlic, minced
1 medium green bell pepper, chopped
olive oil cooking spray
1 1/2 cups fat free, low sodium chicken stock
1 medium potato, cubed
2 tablespoons whole wheat flour
salt
pepper
1 cup evaporated skim milk
1/2 cup low fat milk (I use 2%)
8 oz crab meat, drained, and picked through to remove any cartilage, divided
2 tablespoons chopped fresh parsley

Preheat oven to 450 degrees.

Place corn in a collander and defrost by running cold water over it. Lay out on paper towels and pat dry. Spray a baking sheet with butter flavored cooking spray and spread out corn in a single layer. Roast for 10 minutes, stir, and roast another 10 minutes, stirring once or twice, spreading corn back into a single layer after stirring.

In a large saucepot coated with olive oil cooking spray, cook onion, garlic and bell pepper until the onion is tender. Stir in corn, broth, and potato. Bring to a boil and reduce heat. Simmer, covered, for 10 minutes, or until the vegetables are tender.

In a small bowl, combine flour, salt, pepper and the two milks. Whisk well to combine. Add to saucepan. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in 6 oz of the crab meat and through. Ladle into bowls and top with parsley and a small mound of the reserved crab meat.

This recipe serves 4.

For the yummy cornbread (I like mine pretty moist. If you want yours drier, omit some or all of the cream style corn and add in some thawed and roasted corn kernels.);
This recipe takes about 30 minutes to prep and cook.

1 cup whole wheat flour
1 cup yellow cornmeal
1/4 cup Splenda (Or any other sugar substitute. Or, if you want, use sugar.)
1 tablespoon baking powder
1/2 teaspoon salt
2 egg whites, lightly beaten
1 cup buttermilk
1/3 cup unsweetened applesauce
1/2 can cream style corn
1 jalapeno, seeded and minced, divided
1 chipotle pepper in adobo sauce, minced
1/4 cup sharp cheddar, grated

Preheat oven to 400 degrees. Lightly spray an 8x8 baking pan with cooking spray.

In a large bowl, stir together flour, cornmeal, Splenda, baking powder and salt. Make a well in the middle of the mixture.

In a small bowl, whisk together egg whites, buttermilk, and applesauce. Add to the flour and stir just until moistened. Add in cream corn, all but 1 tablespoon of the jalapeno, and the chipotle pepper. Stir until just combined.

Pour the batter into the baking pan and sprinkle with the reserved jalapeno and cheese. Bake for about 25 minutes until a knife inserted in the middle comes out clean.

This recipe serves 9 (or 6 if you like big pieces like I do!).

This was very delivious! I hope you like it as much as we did!