Crab and No Count Milk Chowder

This creamy crab chowder combines the rich flavors of fresh crab meat with the subtle sweetness of corn and the warmth of traditional seasonings. The use of no count milk gives it a unique twist, providing a lighter texture while still maintaining a comforting creaminess. This dish is perfect as a hearty appetizer or a satisfying main course, and it adheres to dietary restrictions by being gluten-free and shellfish-friendly.

Ingredients:

• 1 pound fresh crab meat, picked over for shells
• 2 cups no count milk (or any lactose-free milk)
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until translucent.
2. Stir in the diced potatoes and cook for about 5 minutes, allowing them to soften slightly.
3. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender.
4. Stir in the corn, dried thyme, paprika, salt, and pepper. Simmer for another 5 minutes.
5. Gently fold in the crab meat and no count milk, heating through without boiling to prevent curdling.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley.