Creamy and simple Corn and Crab Chowder is a hearty soup that can be on the table in 30 minutes! This simple dish is filled with the meat from crab claws, potatoes and sweet corn!
Technically it’s still winter guys! Instead of shopping for cute sandals and fun spring shoes like these Chucks we should be wearing sweaters, boots and filling our bellies with warm soups! No?
Seriously not sure what to think of this unseasonably warm weather. I think California got a week of solid rain and then Mother Nature decided to go straight to spring! The thin blanket of golden yellow pollen that covers the cars is no joke!
We need more rain. Lots more. Where the heck did El Nino go?! I’ll un/patiently wait for more rain because I’m still in cozy, cuddly warm soup and stew mode.
With warm weather Pacific Grove will get a thick layer of fog that rolls into town, which tricks us into thinking it is chilly outside. I’m good with that since is sets the mood for a big bowl of chowder!
Chowder is on restaurant menus in Monterey year round. In fact, there is a yearly contest and poll for which restaurant makes the best chowder! I’m certain you’ve eaten the classic chowder made with clams and chunky potatoes, but for this dish I added crab instead of clams and threw in some corn!
Those sweet flavors brings the flavor of spring to this Corn and Crab Chowder dish adding a bright splash of color just like a burst of sunshine! Mother Nature approved!