Description
A creamy and delicious chowder made with crab and corn, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces lump crab meat, drained
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and corn to the pot, stirring to combine. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the heavy cream, lump crab meat, and Old Bay seasoning. Season with salt and pepper to taste. Allow the chowder to heat through for another 5 minutes, but do not let it boil.
- Remove from heat and let the chowder sit for a few minutes before serving. Garnish with chopped fresh parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper or diced jalapeños when sautéing the onions.
- Substitute the crab meat with shrimp or lobster for a different seafood flavor, or make it vegetarian by omitting the seafood and adding more vegetables like bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg