Savor the taste of the sea with our Crab and Corn Chowder recipe! Dive into a creamy and comforting bowl filled with tender crab, sweet corn, and flavorful seasonings. Indulge in the delightful medley of flavors that will warm your soul with each spoonful. Experience the ultimate comfort food that brings together the richness of crab, the sweetness of corn, and the perfect blend of seasonings.
Crab and Corn Chowder
Nutritional Information
Calories
228
Fats
10.4 g
Protein
10.6 g
Carbs
24.4 g
This is a rich, creamy chowder with sweet crab and corn. It is sure to warm your soul any day.
Ingredients
- 2 cups chicken broth
- 1/2 tablespoon olive oil
- 1 pouch (2.8 ounce) real bacon pieces
- 1/2 onion, peeled and diced
- 1 celery stalk, chopped
- 1 medium potato, peeled and diced small
- 1 tablespoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 tablespoon seafood seasoning
- 1 cup frozen corn, thawed
- 1 pound snow crab meat or imitation crab, diced
- 1 cup heavy cream
- 2 cups milk
- 1/2 tablespoon butter
- salt and pepper to taste
Directions
1
Prepare the onions, potatoes and celery.
2
Heat the broth in small pot over medium heat.
3
In a larger stock pot over medium-high heat, add the oil.
4
Add to the pot, the bacon pieces and diced onion.
5
Cook for 3-4 minutes or until onion becomes fragrant.
6
To the stock pot, add the celery, potatoes, garlic, basil, thyme, seafood seasoning and corn.
7
Add the hot broth and bring to a slow boil.
8
Continue to boil, stirring occasionally for 8-10 minutes or until potatoes become fork tender.
9
Toss in the crab meat, cover and reduce the heat to a simmer.
10
Continue to simmer for 5-6 minutes to allow the flavors to blend with the crab.
11
Add the cream, milk, butter, salt and pepper; stir to combine.
12
Simmer and reduce for 10 minutes more or until chowder starts to thicken; stirring occasionally.
13
Garnish chowder with chives and serve with crackers, if desired.
Recipe adapted fromĀ Rachael Ray
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