Wednesday, July 15 2020

Cantaloupe crab chowder with ginger and smoked paprika

I don’t know about you, but I tire of the same old chowders and bisques. Here’s one I came up with that doesn’t require cooking (it’s served cold) and you can make it in minutes. The smoked paprika gives it a unique flavor. Be sure to use good quality sea salt for this. It makes a difference.


6 cups of cantaloupe chunks (about 2 inch pieces)
1/4 tsp smoked paprika, plus more for garnish
pinch of ground exotic peppercorn blend
1/4 tsp cayenne pepper
1/4 tsp powdered ginger
1/4 tsp sea salt, plus more for garnish (I used pink sea salt)
1/2 cup fat-free half and half
12 oz lump crabmeat, pasteurized (check for shell pieces)

In a food processor, add all ingredients except for the crab and garnishes.
Buzz until smooth. Serve with 2-3 ounces of crab in the middle of the bowl. Garnish with more smoked paprika and a little sea salt. It couldn’t be easier!

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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