- Stand Mixer with Paddle Attachment (Ideal for mixing cornbread batter and dough-based components of chowder)
- Dutch Oven (Perfect for slow cooking crab chowder)
- Heavy Duty Pot (Useful for preparing ingredients, boiling liquids)
- Food Processor with Blades (Prepare doughs, purees, finely chop vegetables)
- Cutting Board Set (10x) (Safe prep work for cornbread and chowder components)
- Chef's Knife (Versatile tool for chopping, dicing)
- Stainless Steel Mixing Bowls (2-Piece) (Wet component mixing for cornbread batter)
- Immersion Blender (Handy for pureeing ingredients in chowder)
- Measuring Cups and Spoons (Set) (Accurate measurements of ingredients)
- Silicone Spatula (For scraping bowls, folding batter, stirring chowder)
- Digital Kitchen Scale (Optional for precise ingredient measurements)
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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