Clifton Country Inn Crab and Corn Chowder
Indulge in the comforting warmth of Clifton Country Inn Crab and Corn Chowder, a hearty seafood soup that brings together the sweetness of tender lump crabmeat and fresh corn with the creamy richness of heavy cream. This recipe is a comforting blend of diced potatoes, aromatic vegetables, and a hint of Old Bay seasoning, delivering a flavor-packed dish perfect for chilly evenings or special gatherings. A roux made with butter and flour creates the chowder’s velvety base, while a touch of fresh parsley adds a vibrant finish. Ready in just an hour and perfect for serving with crusty bread, this crab and corn chowder is a restaurant-quality dish you can easily prepare at home. Whether made with seafood or chicken stock, it’s a true crowd-pleaser that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 pieces celery stalks, diced
- 3 medium russet potatoes, peeled and cubed
- 2 cups fresh or frozen corn kernels
- 3 pieces garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups seafood or chicken stock
- 2 cups heavy cream
- 1 pound fresh lump crabmeat, picked over for shells
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- crusty bread, for serving (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the seafood or chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the cubed potatoes to the pot and cook for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and heavy cream, and bring the chowder back to a gentle simmer.
Gently fold in the lump crabmeat, being careful not to break it apart. Season with Old Bay seasoning, salt, and black pepper to taste.
Cook for an additional 5 minutes to warm the crabmeat through.
Remove the pot from heat and garnish the chowder with freshly chopped parsley.
Serve hot with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
