My husband and I went out to dinner one night and had a hearts of palm and white corn chowder. It was delicious and we still talk about it. Ever since then, I love to experiment with hearts of palm puree and different creamed soup variations.
3 Tbsp butter½ yellow onion, chopped
1 garlic clove, minced
1 16-oz can hearts of palm, drained and chopped
2 large fresh jalapenos, seeded and chopped
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 cup heavy cream
8 oz of lump crab meat
Salt and pepper, to taste
Freshly minced parsley leaves to garnish
In a large pot, melt butter over medium-high heat. Add the onions and sauté until tender, 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add hearts of palm and jalapenos; stir to combine. Add wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
Remove from the heat. Using a blender, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Season with salt and pepper, to taste.
Serve in a shallow bowl and garnish with parsley. Enjoy with garlic bread or cheese toast serve.
Variations:· Add a can of corn
· Substitute the crab for ½ lb bay shrimp