Corn Crab and Chipotle Chowder
Warm up with a bowl of rich and smoky Corn Crab and Chipotle Chowder, a luxurious twist on classic comfort food that's perfect for cool evenings. This creamy chowder combines the sweetness of fresh corn and lump crab meat with the subtle heat of chipotle peppers in adobo, creating a bold and satisfying flavor. Velvety potatoes and a touch of smoked paprika and cumin add depth, while a hint of fresh lime and cilantro brightens every bite. Simple to make in under an hour, this one-pot wonder is ideal for family dinners or as a show-stopping starter for special occasions. Serve it piping hot with a squeeze of lime for a vibrant, zesty finish. Perfectly hearty and flavorful, this chowder is guaranteed to become a favorite in your recipe rotation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 peppers chipotle peppers in adobo sauce, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium golden potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 16 ounces lump crab meat, picked over for shells
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and celery to the pot and sauté for 5-7 minutes until softened.
Stir in the minced garlic and chipotle peppers, cooking for 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring constantly for 2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.
Stir in the milk and heavy cream, followed by the diced potatoes. Bring the mixture to a gentle simmer.
Cook the potatoes for 15-20 minutes or until they are fork-tender, stirring occasionally.
Add the corn kernels, smoked paprika, cumin, salt, and black pepper to the pot, stirring well.
Simmer the chowder for an additional 10 minutes to allow the flavors to meld together.
Gently fold in the lump crab meat, being careful not to break it up too much, and cook for 2-3 minutes until heated through.
Taste the chowder and adjust the seasoning with more salt or pepper if needed.
Ladle the chowder into bowls and garnish with chopped cilantro.
Serve hot with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 6484 mg | 282% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 73.4 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1124 mg | 86% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5702 mg | 121% | |
*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.
