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
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