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Creamy Corn and Crab Chowder

A rich, corn-cob-infused chowder base finished with gently warmed lump crab meat for a tender, briny-sweet bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Calories: 325
Ingredients Method

Ingredients
  

  • For the Base
  • 4 tbsp unsalted butter
  • 1 small onion diced
  • 1 celery stalk diced
  • 1 red bell pepper diced
  • 3 tbsp all-purpose flour
  • 4 cups seafood or vegetable stock
  • 4 ears corn kernels cut off, cobs reserved (or 3 cups frozen corn)
  • 2 medium potatoes diced
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • To Finish
  • 1 lb lump crab meat picked over for shells
  • 2 tbsp chopped fresh chives or parsley
  • Hot sauce for serving (optional)

Method
 

  1. Melt butter in a large pot and cook onion, celery, and bell pepper for 5 to 6 minutes until softened.
  2. Sprinkle in flour and stir constantly for 1 to 2 minutes to form a roux.
  3. Gradually whisk in the stock until smooth.
  4. Add the corn cobs and potatoes. Simmer 15 to 20 minutes until potatoes are tender.
  5. Remove and discard the corn cobs. Stir in corn kernels and simmer 5 more minutes.
  6. Reduce heat to low and stir in the cream, warming gently without boiling.
  7. Fold in the crab meat and warm through for 2 to 3 minutes. Season with salt and pepper.
  8. Ladle into bowls, top with chives, and serve with hot sauce if desired.