Description
Hearty crab & corn chowder delivers coastal comfort with rich, creamy waves of sweet corn and delicate crab meat dancing through each spoonful. Savory New England flavors blend seamlessly, inviting you to savor summer’s ocean-kissed warmth in a single, soul-warming bowl.
Ingredients
Scale
Seafood:
- 1 lb lump crab meat (fresh or canned)
Vegetables and Corn:
- 2 cups fresh or frozen corn kernels
- 1 small onion, diced
- 1 celery stalk, finely chopped
- 1 medium russet potato, peeled & diced
- 2 cloves garlic, minced
Seasonings and Liquid Base:
- 3 cups seafood or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon Old Bay seasoning
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
Garnish:
- 2 tablespoons fresh parsley, chopped
- ¼ cup crispy bacon bits (optional, for garnish)
Instructions
- Heat a large pot over medium flame, allowing butter and olive oil to meld and create a rich cooking base.
- Introduce diced onions, minced garlic, and chopped celery, gently sautéing the aromatic vegetables until they become translucent and tender, releasing their delicate flavors.
- Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, golden roux that will thicken the chowder’s luxurious texture.
- Gradually pour in chicken broth and milk, whisking constantly to prevent lumps and ensure a silky, uniform consistency.
- Incorporate sweet corn kernels, diced potatoes, and a blend of herbs, allowing the ingredients to simmer gently and infuse the broth with their vibrant essence.
- Season the developing chowder with salt, pepper, and a hint of thyme, adjusting the flavors to create a harmonious balance.
- Let the mixture bubble softly, stirring occasionally, until the potatoes become fork-tender and the broth begins to thicken.
- Gently fold in succulent lump crab meat, taking care not to break the delicate pieces as they warm through.
- Remove from heat and let the chowder rest briefly, allowing the flavors to meld and intensify.
- Ladle the creamy, rich chowder into serving bowls, garnishing with fresh chives or parsley for a pop of color and added freshness.
Notes
- Stir veggies gently to prevent burning and ensure even cooking for a perfect base flavor profile.
- Choose fresh sweet corn kernels for maximum sweetness and texture in the chowder.
- For a lighter version, swap heavy cream with half-and-half or whole milk to reduce calories without compromising richness.
- Use high-quality lump crab meat for the most delicate and authentic seafood taste, preferably fresh or carefully sourced refrigerated options.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg