Description
A comforting and rich chowder made with fresh corn and lump crab meat, perfect for chilly evenings.
Ingredients
Scale
- 4 ears of fresh corn (or 2 cups frozen corn)
- 1 lb lump crab meat
- 4 tbsp butter
- 1 cup heavy cream
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium potatoes, cubed
- 4 cups seafood or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Prepare the ingredients: Start by shucking the corn and cutting it off the cob, if using fresh corn. Rinse and gently flake the crab meat. Dice your onions, celery, and potatoes.
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add the diced onions, garlic, and celery, sautéing until they are tender, roughly 5-7 minutes.
- Add the potatoes and broth: Stir in the potatoes, kernels of corn, and your choice of broth. Bring to a gentle simmer, stirring occasionally.
- Incorporate the cream: Once the potatoes are tender, pour in the heavy cream. Stir to combine and heat through without boiling.
- Add the crab: Gently fold in the crab meat and season with bay leaves, thyme, salt, and pepper. Heat for about another 5 minutes.
- Finish with fresh herbs: Remove from heat and stir in chopped chives or parsley, reserving some for garnish.
- Serve: Ladle into bowls and top with additional herbs and a sprinkle of cracked black pepper.
Notes
Serve chowder with crusty bread or crackers. Avoid boiling the cream to maintain a silky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chowder, crab, corn, soup, comfort food