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Creamy Crab and Corn Chowder

creamy crab and corn chowder - featured image
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A cozy and indulgent homemade chowder featuring fresh crab meat and sweet corn, perfect for a comforting meal with a coastal flair.

Ingredients

Scale
  • 8 ounces fresh lump crab meat, picked clean of shells
  • 2 cups sweet corn kernels (fresh or frozen)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken or seafood broth
  • 1 cup half-and-half or heavy cream
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 teaspoon fresh thyme leaves or 3 sprigs
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh chives or parsley, for garnish

Instructions

  1. Peel and dice the Yukon Gold potatoes into 1/2-inch cubes. Finely dice the onion and celery, mince the garlic, and pick thyme leaves from the stems. Drain the crab meat, gently flaking it into large chunks.
  2. In a large heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown the garlic.
  3. Sprinkle the flour over the sautéed vegetables and stir constantly to coat evenly. Cook for 2-3 minutes until the flour is slightly golden to remove the raw taste.
  4. Slowly pour in the broth while stirring to avoid lumps. Add the diced potatoes, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer uncovered for about 20 minutes until potatoes are tender.
  5. Remove the bay leaf. Use an immersion blender to puree about half of the soup in the pot for a creamy texture. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
  6. Stir in the corn kernels and cream. Simmer gently for about 5 minutes until the corn is tender and the soup is heated through.
  7. Gently fold in the crab meat, being careful not to break up the lumps. Season with salt and freshly ground black pepper to taste. Heat for another 2-3 minutes just until the crab is warmed through, avoiding boiling.
  8. Ladle the chowder into bowls and garnish with chopped fresh chives or parsley. Serve immediately with crusty bread or oyster crackers.

Notes

Use fresh lump crab meat for best flavor and texture. To make gluten-free, substitute flour with gluten-free blend or cornstarch slurry. For dairy-free, replace butter with olive oil and cream with coconut milk or dairy-free cream. Puree only half the soup to maintain texture. Avoid boiling after adding crab to keep it tender.

Nutrition

Keywords: crab chowder, corn chowder, creamy soup, seafood soup, comfort food, easy chowder recipe, homemade soup

Find it online: https://cooltastes.com/creamy-crab-and-corn-chowder-recipe-easy-homemade-comfort-soup/