Corn and Crab Chowder
Dive into a bowl of warmth and indulgence with this creamy Corn and Crab Chowder that perfectly balances sweet and savory flavors. This hearty dish combines tender chunks of russet potatoes, sweet corn kernels, and rich lump crab meat in a velvety base of chicken or seafood stock and heavy cream. Infused with aromatic sautéed onions, garlic, and celery, and seasoned with paprika, thyme, and a touch of black pepper, this chowder is bursting with coastal-inspired comfort. A quick blend of the soup creates a luscious texture while still leaving satisfying bits of chunky vegetables and crab. Ready in just 45 minutes, it’s an easy yet elegant meal ideal for cozy evenings. Garnished with fresh parsley and served with crusty bread, this chowder is the ultimate indulgence for seafood lovers. Perfect for fall dinners or as a show-stopping appetizer, it’s a must-try recipe for anyone craving comforting, flavorful fare.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 2 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 3 cups Corn kernels (fresh, frozen, or canned, drained)
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 12 ounces Cooked lump crab meat
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the diced onion, minced garlic, and celery. Sauté for about 5 minutes, until the vegetables are softened and fragrant.
Stir in the diced potatoes and corn kernels. Cook for another 3 minutes, stirring occasionally.
Pour in the chicken or seafood stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
Use a ladle to transfer about half of the soup to a blender. Blend until smooth, then return the blended mixture to the pot. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some texture.
Stir in the heavy cream, lump crab meat, salt, black pepper, paprika, and thyme. Cook for an additional 5 minutes over low heat to warm the crab and allow the flavors to meld together. Be careful not to boil the soup after adding the crab and cream.
Taste the chowder and adjust the seasoning as needed.
Ladle the chowder into bowls and garnish with chopped parsley. Serve hot with crusty bread or oyster crackers, if desired.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 745 mg | 16% | |
*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.
