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Summer Corn and Crab Chowder with Dulse

6 servings

Nutritional Facts Per Serving

9.95 g
22.62 g
2.07 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 202
  • Fat 7.38 g
    • Saturated   4.05 g
    • + Trans 
  • Cholesterol 37 mg
  • Sodium   449 mg
  • Carbohydrate 22.62 g
    • Fibre   2.07 g
    • Sugars  
  • Protein 9.95 g
    • Vitamin A 26 %
    • Vitamin C 27 %
    • Calcium 9 %
    • Iron 8 %


Melt the butter in a pot set over medium heat.Add the onion, celery, and garlic and cook until softened, about 5 minutes. Mix in the flour and cook 2 minutes more. Slowly, stirring constantly, pour in 1 cup of the stock. When the mixture has thickened, mix in the remaining stock.

Stir in tarragon, corn, potatoes, and dulse and bring to a simmer. Simmer until the potatoes are tender and the dulse has softened, about 12 to 15 minutes. Mix in the crab, reserving a bit to garnish the top of the chowder, if desired. Simmer the chowder 2 minutes more.

Taste the chowder and season with white pepper, to taste. (The dulse and crab will add a salty taste to the chowder.) Ladle chowder into bowls and garnish, if desired, with a little crab meat.

Note: When you cut the kernels off 1 large cob of corn, you should get the 1 cup required for this recipe. Dulse, which is sold in small bags, can be snipped into small pieces for this recipe with kitchen scissors; dulse and fresh crab meat
are sold in our Seafood Department.

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