Description
Creamy crab & corn chowder delivers coastal comfort in a bowl. Sweet kernels and tender crab meat mingle with rich broth, promising coastal warmth when you need a hearty embrace.
Ingredients
Scale
- 1 lb lump crab meat (fresh or canned)
- 2 cups fresh or frozen corn kernels
- 3 cups seafood or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 small onion, diced
- 1 celery stalk, finely chopped
- 1 medium russet potato, peeled & diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for spice)
- 2 tablespoons fresh parsley, chopped
- ¼ cup crispy bacon bits (optional, for garnish)
Instructions
- Foundation: Melt butter and olive oil in a large pot over medium heat, creating a flavor-rich cooking base.
- Aromatics: Sauté onions, garlic, and celery until translucent, releasing their intricate flavor profile and building depth.
- Thickening Agent: Dust vegetables with flour, stirring to craft a golden roux that will provide the chowder’s luxurious body.
- Liquid Integration: Stream in chicken broth and milk, whisking vigorously to achieve a smooth, velvety consistency without lumps.
- Vegetable Harmony: Add corn kernels, potatoes, and herbs, allowing ingredients to simmer and meld their essence into the developing broth.
- Seasoning Layer: Introduce salt, pepper, and thyme, balancing flavors with precision and care.
- Simmering Stage: Let the chowder bubble gently, stirring intermittently until potatoes become tender and broth reaches a creamy thickness.
- Protein Finale: Delicately fold in lump crab meat, warming the seafood without disrupting its tender texture.
- Serving Preparation: Rest the chowder briefly to allow flavors to intensify, then ladle into bowls and garnish with fresh chives or parsley for a vibrant finish.
Notes
- Select Fresh Crab: Choose high-quality, fresh lump crab meat to ensure the best flavor and texture in your chowder.
- Control Roux Consistency: Stir flour carefully to prevent burning, creating a smooth base that thickens without becoming lumpy or grainy.
- Manage Heat Levels: Maintain a gentle simmer to prevent milk from scorching and potatoes from breaking down completely.
- Customize for Dietary Needs: Substitute dairy milk with coconut or almond milk for a lactose-free version, and use gluten-free flour to make the recipe more inclusive.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 90 mg