Winter Comforts: Soup 003: Semi-Homemade Crab Corn Chowda

After a eventful day of errand running, my favorite Trader Joe buddy and I went to our favorite place, Trader Joe's :) I have been dying for some crab of some sort ever since I had the biggest  crab cake of my life a few weekends ago in Baltimore.  So I snagged box of creamy corn and roasted red pepper soup, a can of crab claw, and heavy cream to make this magic I will have for lunch.   I also spent the vast majority of my lazy Sunday Monday on the sofa channel surfing so a scratch made soup was not on the list of things to do.  

necessary ingredients: 

1 box of creamy corn and roasted pepper soup
8 oz can of crab claw
3 medium red skin potatoes
8 oz of heavy cream
3 garlic cloves, chopped
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped carrort
1/2 of  diced jalapeno
1 tbspn of dried thyme
Salt and Pepper


In one pot add about a two table spoons of EVOO, to coat the bottom. Add in garlic, onion, celery, and carrots.

Just the aroma from this combination here alone sends my taste buds dancing. 

Lovely texture here in the claw. I did not have one complaint about just using half the can. A lot of good flavor here also.

 Let saute for about 3-4 minutes over medium heat, add in diced jalapeno cook for another 2 minutes.  Slowly pour  in creamy corn and roasted pepper soup, stirring and mixing up the sauteing vegetables. Stir in heavy cream. Bring to low heat. Season with thyme, salt, and pepper. Add in potatoes and let cook for 30-40 minutes or until potatoes are tender. Add in crab meat let simmer for 5 minutes. Ladle into bowls. Garnish with additional slices of jalapeno pepper.