Teresa's Recipes
Crab and Corn Chowder
Indulge in this hearty, creamy crab and corn chowder that brings together the sweetness of fresh corn and the delicate flavor of crab meat in a symphony of seafood delight. This comforting chowder, steeped in the traditions of East Coast American cooking, is perfect for a cozy dinner on a chilly evening or when you're in the mood for a seafood feast.
Ingredients
- 1 tablespoon, chopped Fresh parsley
- To taste Salt and pepper
- 1 tablespoon Old bay seasoning
- 2 cups, fresh or canned Crab meat
- 1 cup Heavy cream
- 4 cups Chicken broth
- 2 cups, fresh or frozen Corn kernels
- 2 medium, diced Potatoes
- 2 cloves, minced Garlic
- 2 stalks, diced Celery
- 1 large, diced Onion
- 2 tablespoons Butter
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 27g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, and minced garlic. Sauté until the vegetables are soft and the onions become translucent, about 5 minutes.
- Add the diced potatoes, corn kernels, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender or a regular blender, carefully puree about half of the soup until smooth. This step is essential as it thickens the chowder and enhances its creamy texture.
- Return the pureed soup to the pot and stir in the heavy cream, crab meat, Old Bay seasoning, salt, and pepper. Let the chowder cook for an additional 5 minutes, or until everything is well heated.
- Before serving, taste and adjust the seasoning if necessary. Ladle the hot chowder into bowls and garnish with fresh parsley.
- Enjoy your delicious homemade crab and corn chowder!
Tips
- For a vegetarian version, substitute the chicken broth with vegetable broth and the crab meat with a hearty vegetable like cauliflower. You can also use half-and-half instead of heavy cream for a lighter version. If you prefer a chunkier chowder, skip the blending step.