Description
A cozy and indulgent chowder packed with tender crab meat, sweet corn, and a creamy base that’s perfect for warming up on chilly days.
Ingredients
Scale
- 1 lb lump crab meat
- 2 cups corn (fresh, frozen, or canned)
- 2 medium Yukon Gold or Russet potatoes, diced
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 4 cups chicken or seafood stock
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Chives or parsley (optional, for garnish)
Instructions
- Heat the butter in a large pot over medium heat. Add the onions, celery, and garlic, and sauté until softened and fragrant, about 5 minutes.
- Sprinkle the flour over the sautéed veggies and stir for 2 minutes to cook out the raw taste.
- Slowly pour in the stock while stirring to avoid lumps. Add the diced potatoes and bring to a gentle boil. Reduce heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Stir in the corn and crab meat. Let it simmer for another 5 minutes to warm through.
- Lower the heat and stir in the heavy cream, Old Bay seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
- Ladle into bowls, garnish with chives or parsley, and serve warm.
Notes
[‘Puree half the corn for extra creamy texture.’, ‘Avoid boiling the cream to prevent curdling.’, ‘Fresh crab meat and corn enhance the flavor, but frozen or canned works well too.’, ‘Mash a few cooked potatoes for a thicker chowder.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 15
- Carbohydrates: 29
- Protein: 12
Keywords: crab chowder, corn chowder, creamy soup, comfort food, seafood recipe