Description

This creamy chowder blends sweet corn kernels with tender crab meat, enhanced by aromatic vegetables and a touch of spice. It’s a hearty soup that’s perfect for any season.

Ingredients

Units Scale

4 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled and finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or seafood stock
2 cups heavy cream
3 cups fresh or frozen corn kernels
2 medium potatoes, peeled and diced
1 teaspoon Old Bay seasoning
Salt and freshly ground black pepper, to taste
1 pound lump crab meat, picked over for shells
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

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Instructions

Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the onion, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for an additional minute.
Create the Roux:
- Sprinkle the flour over the sautéed vegetables. Stir continuously for about 2 minutes to eliminate the raw flour taste.
Add Liquids and Simmer:
- Gradually whisk in the stock, ensuring no lumps form.
- Add the diced potatoes and bring the mixture to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, approximately 15 minutes.
Incorporate Corn and Seasonings:
- Add the corn kernels and Old Bay seasoning to the pot.
- Pour in the heavy cream.
- Season with salt and freshly ground black pepper to taste.
- Allow the chowder to simmer gently for another 10 minutes.
Add Crab Meat:
- Gently fold in the lump crab meat, being careful not to break it apart.
- Let the chowder heat through for about 5 minutes.
Finish and Serve:
- Stir in the chopped parsley and fresh lemon juice.
- Taste and adjust the seasoning if necessary.
- Serve the chowder hot, garnished with additional parsley if desired.

Notes

Corn: Fresh corn kernels provide the best flavor, but frozen corn can be used when fresh is not available.
Crab Meat: For a more economical option, consider using a mix of lump and claw meat.
Spice Level: Adjust the Old Bay seasoning to your preference for spice and flavor intensity.

Nutrition

Calories: ~450
Sugar: 5g
Sodium: 900mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 22g
Cholesterol: 100mg