Description
A creamy and decadent crab and corn chowder that brings the flavors of the sea to your table.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 celery ribs, diced
- 1 small red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1½ tablespoons all-purpose flour
- 8 oz lump crab meat (cooked, picked through for shells)
- 2 tablespoons chopped chives or scallions (for garnish)
- Salt and black pepper to taste
- Optional: a splash of lemon juice or hot sauce for serving
Instructions
- In a large soup pot, heat the unsalted butter and olive oil over medium heat. Add the finely diced onion, diced celery, and finely chopped red bell pepper. Sauté for about 5–7 minutes until softened.
- Stir in the minced garlic, smoked paprika, and cayenne pepper, if desired. Cook for another minute to bloom the spices.
- Sprinkle the all-purpose flour over the vegetables, stirring continuously for 1–2 minutes to create a light roux.
- Slowly pour in the seafood or chicken broth while whisking to prevent lumps. Incorporate the corn kernels and bring to a gentle simmer. Cook for 10–12 minutes.
- Reduce the heat to low and add the heavy cream and whole milk. Stir gently and let simmer for an additional 5 minutes without boiling.
- Fold in the lump crab meat, seasoning with salt and black pepper. Warm through for 2–3 minutes, then add a splash of lemon juice if desired.
- Ladle the chowder into bowls and garnish with chives or scallions. Add hot sauce if desired.
Notes
For added depth, use homemade broth and feel free to substitute other seafood like shrimp or scallops.
