Description
Corn and crab chowder with sweet corn from the cob, lump crab meat, no flour, and half and half. It’s creamy, full of flavor, and perfect end of summer meal.
Ingredients
Units
Scale
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 small/medium onion, chopped (1 cup)
- 2 celery ribs, chopped
- 2 medium carrots, peeled + chopped
- 2 leeks, white and light green part sliced into half-moons (2 cups)
- 2 large russet potatoes (about 2 lbs.), peeled and diced into small cubes
- 1 bay leaf
- 1 Tbsp. Old Bay seasoning, plus extra for serving
- 1 1/2 tsp. kosher salt
- 1 (32 oz.) carton chicken stock
- 3 large ears fresh sweet corn, husk + silk removed and kernels cut from cob (4 cups corn)
- 1 pound fresh lump crab meat (do not use canned or imitation)
- 1 cup half and half
- 1/4 cup finely chopped fresh parsley
- Fresh ground black pepper
Instructions
- In a large dutch oven, heat oil and butter over medium heat. Add onions, celery, carrots, leeks, and sauté 5-7 minutes or until soft.
- Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for about 8-10 minutes or until the potatoes are halfway done.
- Discard bay leaf. Transfer 2 cups of chowder to a food-processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered until corn is tender about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate.
- Stir in chopped parsley. Serve with additional Old Bay seasoning.
Notes
- Old Bay Seasoning: Old Bay is a blend of 18 herbs and spices, including celery seed, paprika, mustard, salt, red pepper, and black pepper. It’s a versatile spice for use on fish, chicken, vegetables, and soup. You can get Old Bay seasoning on Amazon or at most supermarkets near the seafood department.
- Leftovers: Leftover crab chowder will last in the fridge for up to 3-4 days when stored in an airtight container. Reheat on the stovetop over medium-low heat. Avoid using the microwave or high heat as the cream can separate. Crab chowder does not freeze well.
Nutrition
- Serving Size:
- Calories: 257
- Sugar: 9.7 g
- Sodium: 1084.9 mg
- Fat: 6.8 g
- Carbohydrates: 30 g
- Protein: 20.7 g
- Cholesterol: 49.1 mg