Description
A rich and creamy Sweet Corn and Crab Chowder featuring tender crab meat, sweet corn kernels, and hearty potatoes, simmered in a flavorful broth and finished with a touch of cream and Old Bay seasoning for a comforting seafood dish perfect for any season.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 onion, diced
Vegetables
- 2 cups corn kernels
- 2 potatoes, cubed
Liquids
- 3 cups seafood or chicken broth
- 1 cup cream
Seafood & Seasoning
- 1 cup lump crab meat
- 1 tsp Old Bay seasoning
Instructions
- Sauté Onion: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes, to build the base flavor of the chowder.
- Add Vegetables and Broth: Stir in the corn kernels and cubed potatoes, then pour in the seafood or chicken broth. Bring the mixture to a simmer and cook gently for 15 minutes or until the potatoes are tender, allowing the flavors to meld.
- Incorporate Cream and Crab: Lower the heat and stir in the cream, lump crab meat, and Old Bay seasoning. Heat the chowder through gently, ensuring the crab is warmed without overcooking, about 5 minutes. Do not boil after adding the cream to prevent curdling.
Notes
- Use fresh or frozen corn for the best flavor.
- Adjust the Old Bay seasoning to your taste preference for spiciness.
- For a thicker chowder, mash some of the cooked potatoes before adding the cream.
- Serve with crusty bread or oyster crackers for a hearty meal.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
