Quick and Easy Corn Crab Chowder
Warm up your evenings with this sumptuous Quick and Easy Corn Crab Chowder, a creamy and flavorful dish that brings the taste of the coast to your kitchen in just 35 minutes. Packed with sweet corn kernels, tender russet potatoes, and chunks of succulent crab meat, this chowder is elevated with the richness of heavy cream and a hint of garlic-infused butter. The simple roux-based technique ensures a velvety texture, while the combination of chicken stock and fresh herbs adds depth of flavor. Perfect for a comforting weeknight meal or an impressive starter, this recipe is as versatile as it is delicious. With minimal prep time and options to use fresh, canned, or frozen ingredients, it’s an ideal choice for busy cooks looking to elevate their seafood game. Serve it piping hot with a sprinkle of parsley for a gourmet touch!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 large Russet potato, peeled and diced into 1/2-inch cubes
- 2 cups Corn kernels (fresh, canned, or frozen)
- 1 cup Heavy cream
- 8 ounces Crab meat (lump or claw)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture and stir well to make a roux. Cook for about 1 minute, stirring constantly.
Gradually pour in the chicken or vegetable stock, whisking to prevent lumps from forming. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the diced potato to the pot and reduce the heat to a simmer. Cook for 10 minutes, or until the potato cubes are just tender.
Stir in the corn kernels and heavy cream. Continue to cook for 5 minutes to heat through.
Gently fold in the crab meat and season the chowder with salt and black pepper. Cook for an additional 2-3 minutes, being careful not to break up the crab meat too much.
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 6960 mg | 303% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 34.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3452 mg | 73% | |
*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.
