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Creamy Crab and Corn Chowder

creamy crab and corn chowder - featured image
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A rich and comforting chowder featuring tender crab meat and sweet corn in a creamy, velvety broth, perfect for cozy nights and family gatherings.

Ingredients

Scale
  • 1 cup fresh crab meat, picked clean (lump or claw meat)
  • 1 ½ cups fresh or frozen corn kernels
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Peel and dice 2 medium Yukon Gold potatoes into ½-inch cubes. Finely chop 1 medium yellow onion and 2 celery stalks. Mince 2 garlic cloves. Rinse and drain 1 cup fresh crab meat gently if needed.
  2. In a large pot, melt 3 tablespoons of unsalted butter over medium heat (about 2 minutes). Add the onion and celery and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle 3 tablespoons of all-purpose flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste and start building the chowder’s base.
  4. Slowly whisk in 4 cups of chicken or vegetable broth, making sure no lumps form. Add the diced potatoes and bring the mixture to a gentle boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. Using an immersion blender, partially puree the soup right in the pot until it reaches your desired thickness. If you don’t have one, carefully transfer half the soup to a regular blender, puree, and return to the pot.
  6. Stir in 1 ½ cups corn kernels, 1 cup crab meat, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, salt, and black pepper to taste. Let it simmer gently for 5 minutes to meld flavors and warm the crab through.
  7. Lower the heat and stir in 1 cup heavy cream. Heat just until warmed through—do not boil to prevent curdling. Taste and adjust seasoning if needed.
  8. Ladle the chowder into bowls and sprinkle with fresh chopped parsley. Serve immediately with crusty bread or oyster crackers.

Notes

To keep it dairy-free, substitute butter with olive oil and heavy cream with canned coconut milk. For gluten-free, replace flour with cornstarch or a gluten-free blend. Add crab near the end to keep it tender. Avoid boiling after adding cream to prevent curdling. Adjust thickness by adding broth or simmering longer. Partial blending of potatoes creates a creamy texture with some bite.

Nutrition

Keywords: crab chowder, corn chowder, creamy soup, comfort food, seafood soup, easy chowder recipe

Find it online: https://fizzlefork.com/creamy-crab-and-corn-chowder-recipe-easy-homemade-comfort-soup/