Mimi Avocado’s Crab and Corn Chowder with Lentils…and a Leprechaun!


Crab and Corn Chowder with Lentils

Serve this hearty soup with avocado on crackers and extra sharp cheddar cheese!

It’s Saturday night.  It’s been cold and rainy here at the ranch.  Nobody wants to drive to town for groceries, so I decide to make soup with things I have on hand.  I know I have a can of crabmeat in the fridge,  and a bag of frozen sweet corn.   Crab and Corn Chowder!  I’m fairly certain that there is celery too.  Oops…we’re out of celery.

So here’s what I did:

Chop 4 slices of double-smoked bacon into small pieces and fry until crisp in a deep saucepn

Add one chopped onion,  2 chopped carrots,  and 3 stalks celery if you have it.  (I don’t.)

Chop 4 medium potatoes and add them to the pot.

Add 2 Tbsp. minced garlic,  2 tsp. dried thyme leaves and 1 bay leaf.

Stir about 3 minutes.   Then add  32 oz.  vegetable broth (no msg) … there’s celery in that broth!

Add 1/2 container Trader Joe’s  Creamy Corn and Roasted Pepper Soup (16 oz)

And 32 oz. low sodium Chicken Broth (no msg)

Add one package Trader Joe’s  17.6 oz.  Steamed Lentils.

Simmer for 15 minutes.

Add one 16 oz. can Chicken of the Sea Fancy Crabmeat

Add 1 Tbsp.  Old Bay Seasoning

Add 1/2 small bag of frozen sweet corn.

Stir in 2 cups milk or light cream.  (I used milk…wish I had light cream!)

Stir gently for 5 minutes and serve with crackers,  California avocado and Cabot Extra Sharp Cheddar cheese.

Leprechauns Love Avocados

Happy St. Patrick’s Day!

Did you know that a leprechaun will show you his Pot of Gold if you give him avocados?

True story!

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