A deliciously creamy chili loaded with crab, corn and just enough kick to make it interesting. A Christmas Eve tradition and a favorite hearty soup!
It is a tradition in Nana’s family to not have meat on Christmas Eve. I love seafood, so this is a tradition that I bought into very easily.
She normally makes a really yummy salmon with lemon, dill and capers. My favorite part of the meal, however, is the soup course (followed closely by the kolacky of course).
She makes a cajun crab chowder that is TO. DIE. FOR. I mean really, it is good!
It is definitely not a traditional Polish recipe, but it plays into the meat free tradition. There are a lot of other fun traditions that I will try to remember to tell you about as the holidays get closer.
If I had any sort of patience, I would make you wait until Christmas for this recipe too. But lucky for you, I don’t! It seems like lent would be just as good of time as any to share it with you.
I have made it a couple of times myself now. My brother and I had been talking about having a seafood feast for months. We finally decided to do it for New Years Eve.
I begged Nana for the recipe. The crab chowder went really well with the crab stuffed shrimp and fried oysters!
This is a thick and rich soup. It is so good! All you have to do is salute the all the goodies and coat them in flour.
The recipe calls for a tablespoon of Cajun seasoning and two tablespoons of hot sauce, but you can adjust the spice to your taste.
Then slowly add in the milk, making sure to get everything off the bottom of the pan. Simmer to thicken and get ready to enjoy!
It comes out with a bisque like thickness. The perfect mix of creamy and chunky.
- 1 T olive oil
- 1 1/2 cups frozen corn
- 1 medium onion, diced
- 2 T garlic, diced
- 1 lb crab meat
- 1 T cajun seasoning
- 2 T hot sauce
- 1/2 cup flour
- 2 1/2 cups milk
- 2 1/2 cups heavy cream
- 1/4 cup green onions, chopped
- 2 bay leaves
- salt and pepper to taste
- In large soup pot, heat olive oil. Saute corn, onion and garlic until softened
- Add crab meat, cajun seasoning and hot sauce. Saute for a couple of minutes
- Add flour and stir to make a roux. Don’t brown the roux, just cook the flourdown
- Slowly add the milk, stirring to incorporate the roux. Add green onions andbay leaves
- Simmer uncovered for about 30 minutes, stirring regularly. Be sure not to boil
- Remove bay leaves and adjust salt and pepper to taste
Amount Per Serving: Calories: 283Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 97mgSodium: 489mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.