Crab and corn chowder recipe
Hearty crab and corn chowder is a filling one pot meal that gets its sweetness from fresh corn and crab meat.
Servings: 12 cups
Calories: 589kcal
Ingredients
- 6 tbsp. unsalted butter
- 1 large yellow onion diced, about 1 1/2 cups
- 3 ribs celery diced, about 1 cup
- 4 tbsp. flour 6 tbsp. if you prefer thicker chowder
- 3 ears fresh corn shucked and kernels cut off, cobs reserved
- 4 cups vegetable chicken or seafood stock
- 2 cups baby Yukon potatoes scrubbed and quartered
- 1 tsp. kosher salt I use Diamond Crystal
- 1/2 tsp. ground black pepper
- 2 tsp. Old Bay seasoning
- 1 cup heavy cream
- 1 lb. fresh crab meat picked over
- 2 tbsp. fresh chives chopped, optional
Instructions
- In a large, heavy-bottomed pot, melt butter over medium heat.
- Add diced onions and cook for 5 - 6 minutes until they begin to soften.
- Add diced celery and cook for an additional 2 - 3 minutes.
- Sprinkle flour over sautéed vegetables and stir to coat. Add salt, pepper and Old Bay, then add stock and stir to combine.
- Add reserved corn cobs, lower the heat and cover. Simmer for 25 - 30 minutes on medium-low heat.
- After 30 minutes, remove corn cobs carefully with kitchen tongs and discard.
- Increase heat back to medium. Add potatoes to the chowder and simmer for 8 - 10 minutes, or until potatoes begin to soften.
- Add fresh corn and cook an additional 3 minutes.
- Remove from heat, stir in heavy cream and crabmeat.
- Garnish with chopped chives, if desired.
Notes
This recipe makes 3 quarts. Use a large, heavy-bottomed 6 quart (or larger), pot to make your chowder.
It will serve 6 as a meal or 12 as an appetizer.
Also, a bit of crispy bacon would not be bad in this either.
Nutrition
Serving: 2cups | Calories: 589kcal | Carbohydrates: 50g | Protein: 31g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 943mg | Fiber: 9g | Sugar: 11g