Crab and Corn Chowder

Ingredients

Fresh parsley

1 tablespoon, chopped

Salt and pepper

to taste

Old bay seasoning

1 tablespoon

Crab meat

2 cups, fresh or canned

Heavy cream

1 cup

Chicken broth

4 cups

Corn kernels

2 cups, fresh or frozen

Potatoes

2 medium, diced

Garlic

2 cloves, minced

Celery

2 stalks, diced

Onion

1 large, diced

Butter

2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, celery, and minced garlic. Sauté until the vegetables are soft and the onions become translucent, about 5 minutes.
3. 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.
4. 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.
5. 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.
6. Before serving, taste and adjust the seasoning if necessary. Ladle the hot chowder into bowls and garnish with fresh parsley.
7. Enjoy your delicious homemade crab and corn chowder!