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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or seafood broth
- 2 cups corn kernels (fresh or frozen)
- 1 pound lump crab meat, picked over for shells
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Steps
- 1**Sauté Aromatics:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2**Add Broth and Corn:** Pour in the chicken or seafood broth and bring to a simmer. Stir in the corn kernels.
- 3**Thicken (Optional):** If you prefer a thicker chowder, whisk the flour with a little cold water to form a smooth paste, then stir it into the simmering broth. Cook for a few minutes until slightly thickened.
- 4**Add Crab:** Gently stir in the lump crab meat. Be careful not to break up the lumps too much.
- 5**Add Cream:** Reduce the heat to low and stir in the half-and-half or heavy cream. Heat through, but do not boil.
- 6**Season:** Season the chowder generously with salt and freshly ground black pepper to taste.
- 7**Serve:** Ladle the hot chowder into bowls. Garnish with fresh chopped parsley before serving.
Creamy Crab and Corn Chowder
This delightful chowder is a celebration of simple, fresh ingredients coming together to create a truly satisfying meal. The sweetness of the corn perfectly complements the delicate flavor of the crab, all enveloped in a luscious, creamy broth. It's the kind of soup that warms you from the inside out, making it ideal for cooler weather or whenever you crave a taste of comfort.
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