Description
This creamy corn and crab chowder is a delightful blend of sweet corn, tender crab meat, and a rich, velvety base that warms the soul. Perfect for a comforting meal on a chilly day, it’s quick to prepare and full of flavor.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup lump crab meat, picked over for shells
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh chives or 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.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the corn kernels and pour in the broth. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches (be careful with hot liquids!).
- Return the soup to the pot and stir in the heavy cream, crab meat, Old Bay seasoning, salt, and pepper. Heat gently until warmed through, about 5 minutes.
- Serve hot, garnished with chopped chives or parsley.
Notes
- For extra flavor, you can add diced potatoes to the chowder for a heartier texture.
- If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water) to the soup while it simmers.
- This chowder can be made ahead of time and refrigerated for up to 3 days. Reheat gently on the stove.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 100
Keywords: creamy corn and crab chowder, corn chowder recipe, crab soup recipe, easy chowder recipe, comfort food, seafood chowder