Quick and Easy Crab and Corn Chowder
Indulge in the heartwarming comfort of this *Quick and Easy Crab and Corn Chowder*, a creamy, flavor-packed dish that comes together in just 30 minutes! Bursting with sweet corn kernels, tender chunks of russet potato, and succulent crab meat, this chowder balances richness from heavy cream with a savory depth from chicken or seafood stock. A touch of paprika and freshly chopped parsley elevate the flavor profile, while a simple roux ensures a luxuriously smooth texture. Perfect for busy weeknights or cozy weekends, this one-pot recipe is a breeze to prepare yet impressively satisfying. Serve it alongside crusty bread or crackers for a complete meal that's guaranteed to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 2 diced Celery stalks
- 2 minced Garlic cloves
- 2 tablespoons All-purpose flour
- 4 cups Chicken or seafood stock
- 1 large, peeled and diced Russet potato
- 2 cups Frozen or canned corn kernels
- 1 cup Heavy cream
- 1 pound Cooked crab meat
- 0.5 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (plus more for garnish) Fresh parsley
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the diced onion and celery. Cook, stirring occasionally, for about 5 minutes or until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually pour in the chicken or seafood stock, stirring continuously to prevent lumps.
Add the diced potato and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 10 minutes or until the potato is tender.
Stir in the corn kernels, heavy cream, and cooked crab meat. Let the chowder simmer for an additional 5 minutes to heat through.
Season with paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Stir in the chopped parsley just before serving.
Ladle the chowder into bowls and garnish with additional parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 12262 mg | 533% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 40.8 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 828 mg | 64% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5858 mg | 125% | |
*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.
