Creamy Crab & Corn Chowder That Warms Your Heart

This Crab & Corn Chowder blends sweet crab and corn for a comforting dish perfect for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Best Recipes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chowder Base

1 pound Fresh Crab Meat Provides sweetness and richness; canned crab can be used for convenience.
2 cups Sweet Corn Adds natural sweetness and texture; frozen corn can be used for freshness.
1 cup Onion Adds depth and sweetness; diced medium onion serves well.
1 cup Celery Provides crunch and flavor base; diced for even cooking.
2 cloves Garlic Enhances aroma and flavor complexity; use minced for the best results.
2 tablespoons Butter Creates a rich base for sautéing; olive oil is a lighter option.
¼ cup Flour Thickens the chowder, contributing to the creamy texture; gluten-free flour works for dietary needs.

For the Liquid Gold

4 cups Chicken Broth Base for liquid richness, enhancing flavor; vegetable broth works for a vegetarian version.
1 cup Heavy Cream Provides creaminess and richness to the chowder; whole milk or coconut cream can be lighter alternatives.

For Flavor Enhancement

to taste Seasonings (Salt, Pepper, Cayenne, Thyme) Enhances overall flavor; adjust to taste for your perfect Crab & Corn Chowder.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 cup of diced onion, 1 cup of diced celery, and 2 minced garlic cloves. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Sprinkle in ¼ cup of flour over the softened vegetables and stir well to combine. Cook the mixture for 2-3 minutes, stirring constantly until it turns lightly golden.
Slowly whisk in 4 cups of chicken broth, ensuring there are no lumps in the mixture. Increase the heat slightly to bring the chowder to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally.
Gently fold in 1 pound of fresh crab meat and 2 cups of sweet corn to the chowder. Continue cooking for another 5-7 minutes until the crab is heated through and the corn is tender.
Pour in 1 cup of heavy cream, stirring well to combine. Taste the chowder, and season with salt, pepper, cayenne, and fresh thyme according to your preference.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For an ultra-smooth texture, blend a portion of the chowder and stir it back in before serving. Always taste and adjust seasoning before serving to ensure the best flavor.

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