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Crab Corn Chowder - Image 2

Crab Corn Chowder

A rich and creamy chowder featuring sweet corn and succulent crab meat. Perfect for a comforting meal, this recipe is easy to make and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 1 medium potato peeled and diced
  • 4 cups chicken broth or vegetable broth for a lighter flavor
  • 2 cups corn kernels fresh or frozen
  • 1 tsp thyme dried or fresh
  • 1 cup heavy cream
  • 1 lb crab meat lump or claw
  • Salt and pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
  2. Add the diced potato to the pot and stir to combine with the vegetables. Pour in the chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, about 10-12 minutes.
  3. Once the potatoes are cooked, add the corn kernels and thyme to the pot. Continue to simmer for another 5 minutes to allow the flavors to meld.
  4. Reduce the heat to low and stir in the heavy cream. Let the chowder heat through, but do not let it boil, as this can cause the cream to separate.
  5. Gently fold in the crab meat, being careful not to break up the lumps. Season with salt and pepper to taste. Allow the chowder to heat through for an additional 2-3 minutes.
  6. Serve the Crab Corn Chowder hot, garnished with fresh parsley.

Notes

Chef's Tips:
• For a thicker chowder, you can blend a portion of the soup before adding the crab.
• Avoid boiling the soup once the cream is added to prevent separation.
• Serve with crusty bread or oyster crackers for a complete meal.
Food Safety:
• Ensure crab meat is cooked to an internal temperature of 165°F (74°C) if using raw crab.
• Refrigerate leftovers promptly and consume within 3 days.