Ingredients
Method
- 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.
Nutrition
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.