Creamy Crab and Sweet Corn Chowder Recipe

Introduction

This Creamy Crab & Sweet Corn Chowder offers a comforting blend of tender crab meat and sweet corn in a rich, velvety broth. Perfect for a cozy night in, this chowder is easy to make and full of fresh, vibrant flavors.

Ingredients

• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream
• 1 tablespoon butter
• 1 pound crab meat (preferably lump or jumbo)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and red bell pepper. Cook and stir for 4 to 5 minutes until the vegetables are softened and fragrant.
2. Step 2: Stir in the minced garlic and cook for an additional 30 seconds, allowing the aroma to develop but being careful not to burn it.
3. Step 3: Add the corn kernels, chicken broth, and paprika to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to blend flavors and soften the corn.
4. Step 4: Pour in the heavy cream, stir well, and continue to simmer the chowder for another 5 minutes, which thickens the broth and enhances creaminess.
5. Step 5: Gently fold in the lump crab meat and tablespoon of butter. Allow the chowder to simmer gently for 3 to 4 minutes so the crab heats through and the butter melts, enriching the flavor.
6. Step 6: Season the chowder with salt and pepper according to taste, then stir in the fresh lemon juice to brighten the flavors.
7. Step 7: Ladle the chowder into individual bowls and garnish with chopped fresh parsley for a lovely color contrast and fresh herbal note.

Tips & Variations

• For a dairy-free version, substitute heavy cream with coconut milk and use olive oil instead of butter.
• If fresh corn is not available, frozen corn works just as well and can be used directly from the freezer.
• Adding a pinch of cayenne pepper or hot sauce can give the chowder a pleasant spicy kick.
• Use lump crab meat for a more luxurious texture, but flaked crab meat is an affordable alternative that still works well.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling to keep the cream smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this chowder?

Yes, canned crab meat can be used in a pinch, but fresh or lump crab meat will provide better texture and flavor.

Is it possible to make this recipe vegetarian?

You can make a vegetarian version by omitting the crab and using vegetable broth instead of chicken broth. Adding diced potatoes or mushrooms can add heartiness to the chowder.

Creamy Crab and Sweet Corn Chowder Recipe

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★★★★★

4.6 from 106 reviews

• Author: Harper
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Creamy Crab & Sweet Corn Chowder is a comforting, flavorful soup that combines tender lump crab meat with sweet corn and a rich, creamy broth. Perfect for a cozy meal, this chowder features sautéed vegetables, aromatic garlic, and a touch of paprika, all simmered together to create a warming and satisfying dish finished with fresh parsley and a hint of lemon juice for brightness.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1/2 cup onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh or frozen)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

Liquids and Fats

• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon butter

Proteins and Seasonings

• 1 pound crab meat (preferably lump or jumbo)
• 1/2 teaspoon paprika
• Salt and pepper to taste

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Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and red bell pepper. Cook and stir for 4 to 5 minutes until the vegetables are softened and fragrant.
2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the aroma to develop but being careful not to burn it.
3. Simmer Corn and Broth: Add the corn kernels, chicken broth, and paprika to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes to blend flavors and soften the corn.
4. Add Cream: Pour in the heavy cream, stir well, and continue to simmer the chowder for another 5 minutes, which thickens the broth and enhances creaminess.
5. Incorporate Crab and Butter: Gently fold in the lump crab meat and tablespoon of butter. Allow the chowder to simmer gently for 3 to 4 minutes so the crab heats through and the butter melts, enriching the flavor.
6. Season and Finish: Season the chowder with salt and pepper according to taste, then stir in the fresh lemon juice to brighten the flavors.
7. Serve: Ladle the chowder into individual bowls and garnish with chopped fresh parsley for a lovely color contrast and fresh herbal note.

Notes

• Use fresh or frozen corn kernels depending on availability.
• Lump or jumbo crab meat is preferred for the best texture and flavor.
• Adjust seasoning carefully, especially salt, depending on the saltiness of your broth and crab meat.
• If a lighter version is desired, substitute heavy cream with half-and-half or whole milk, but the chowder will be less rich.
• For a gluten-free meal, ensure the chicken broth is gluten-free.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

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