Fresh Corn and Crab Chowder
Dive into the ultimate comfort food with this Fresh Corn and Crab Chowder, a creamy, flavor-packed dish that perfectly balances the sweetness of fresh, seasonal corn and tender lump crab meat. Infused with aromatic garlic, celery, and thyme, and finished with a touch of smoked paprika for a subtle smoky depth, this hearty chowder is a feast for the senses. Russet potatoes add substance, while a rich base of heavy cream elevates its luxurious texture. Whether you're chasing cozy fall vibes or craving a fresh summer twist, this versatile recipe is sure to impress. Ready in under an hour, it serves six generously and is perfect for weeknight dinners or entertaining friends. Garnished with vibrant parsley, it's as beautiful on the table as it is delicious in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 2 medium Russet potatoes, peeled and diced
- 3.5 cups Fresh corn kernels (from about 4 ears of corn)
- 1.5 cups Heavy cream
- 1 pound Lump crab meat (picked through for shells)
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Melt the butter with the olive oil in a large pot over medium heat.
Add the diced onion and celery to the pot, cooking for about 4 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps.
Add the diced potatoes to the pot and bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10 minutes, or until the potatoes begin to soften.
Stir in the fresh corn kernels and cook for another 5 minutes.
Pour in the heavy cream and stir well to combine.
Add the crab meat, fresh thyme, smoked paprika, salt, and black pepper. Gently stir to incorporate without breaking up the crab meat.
Simmer for an additional 5 minutes to heat through and meld the flavors.
Taste the chowder and adjust the seasoning as needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 6028 mg | 262% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.5 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2267 mg | 48% | |
*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.
