Description
A rich and flavorful chowder featuring lump crab meat and sweet corn, perfect for cozy gatherings.
Ingredients
- 2 tablespoons of olive oil
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 2 cloves of garlic, minced
- 3 cups of corn kernels (fresh or frozen)
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried rosemary
- 2 cups of seafood stock
- 1 cup of heavy cream
- 1/2 cup of whole milk
- 1 pound of lump crab meat (either fresh or canned)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons of chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and celery; cook for 5-7 minutes until soft and translucent.
- Stir in minced garlic and cook for another minute.
- Add smoked paprika, cayenne pepper, thyme, and rosemary; mix well.
- Stir in corn kernels and allow to blend.
- Pour in seafood stock and bring to a gentle simmer.
- Slowly add heavy cream and whole milk, stirring for a creamy consistency.
- Gently fold in the lump crab meat, seasoning with salt and black pepper.
- Garnish with chopped fresh parsley before serving.
Notes
For added flavor, consider using fresh corn off the cob when in season.
