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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!

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