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Crab & Corn Chowder Recipe

Creamy Crab & Corn Chowder Recipe for Cozy Nights

This Crab & Corn Chowder Recipe is a soothing, creamy dish perfect for chilly nights, bringing together rich flavors and textures for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 1-2 cups Lump Crab Meat ensure it’s thawed and drained for best texture
  • 3 tablespoons Butter can be replaced with olive oil
  • 1 Onion finely chopped, shallots can be used for a milder taste
  • 2 cloves Garlic minced
  • 2 stalks Celery diced, green bell pepper may be used
  • 2 medium Potatoes peeled and cubed, Yukon gold or red potatoes work well
  • 4 cups Chicken Broth vegetable broth can be used for a vegetarian version
  • 1 cup Milk can substitute with half-and-half or non-dairy alternative like oat milk
  • 1 cup Heavy Cream for a lighter option use less cream
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • 1 teaspoon Dried Thyme fresh thyme can be substituted
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh Parsley can also use chives or green onions

Equipment

  • Large pot
  • Cutting Board
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Finely chop one onion, mince two cloves of garlic, dice two stalks of celery, and peel and cube two medium potatoes.
  2. In a large pot, melt three tablespoons of butter over medium heat. Add the chopped onion, minced garlic, and diced celery. Sauté for about 4-5 minutes until softened.
  3. Stir in the cubed potatoes and four cups of chicken broth. Bring to a gentle boil and simmer for 10-12 minutes, or until the potatoes are fork-tender.
  4. Once tender, add one teaspoon of smoked paprika, one teaspoon of dried thyme, and salt and pepper to taste. Stir well.
  5. Gradually stir in one cup of milk and one cup of heavy cream, allowing the chowder to simmer gently for 5-7 minutes without boiling.
  6. Gently fold in 1-2 cups of lump crab meat and simmer for an additional 3-4 minutes.
  7. Taste your chowder and adjust seasoning as needed.
  8. Ladle chowder into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Ensure to gently fold in the crab meat to keep the chunks intact and prevent curdling by avoiding boiling after adding cream.

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