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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and Finish: Season the chowder with salt and pepper according to taste, then stir in the fresh lemon juice to brighten the flavors.
- 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
