Name: Crab & Corn Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 celery stalk, finely chopped; 1 medium russet potato, peeled & diced; 2 cups fresh or frozen corn kernels; ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp smoked paprika; ¼ tsp cayenne pepper (optional, for spice); 1 tsp Old Bay seasoning; 3 cups seafood or chicken broth; 1 cup heavy cream (or half-and-half); 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional); 1 lb lump crab meat (fresh or canned); 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; ¼ cup crispy bacon bits (optional, for garnish)

Description

This Crab & Corn Chowder is a creamy, hearty, and flavorful soup loaded with sweet corn, tender crab meat, and a rich, buttery broth. Perfect for a cozy meal, this chowder is quick to make and tastes like a coastal favorite!

Ingredients

Units Scale

For the Chowder Base:

2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 celery stalk, finely chopped
1 medium russet potato, peeled & diced
2 cups fresh or frozen corn kernels
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for spice)
1 tsp Old Bay seasoning

For the Creamy Broth:

3 cups seafood or chicken broth
1 cup heavy cream (or half-and-half)
1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)

For the Crab Meat:

1 lb lump crab meat (fresh or canned)
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
1/4 cup crispy bacon bits (optional, for garnish)

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Instructions

Step 1: Sauté the Aromatics

In a large pot over medium heat, melt butter and olive oil.
Add onion, garlic, and celery and sauté for 3-4 minutes until softened.

Step 2: Build the Chowder Base

Stir in potatoes, corn, salt, black pepper, smoked paprika, cayenne (if using), and Old Bay seasoning.
Pour in broth and bring to a simmer. Cook for 10-12 minutes, until potatoes are fork-tender.

Step 3: Make It Creamy

Stir in heavy cream and cornstarch slurry (if using). Simmer for 5 minutes to thicken.

Step 4: Add the Crab & Finish

Gently fold in crab meat, lemon juice, and fresh parsley. Cook for 2 more minutes until heated through.

Step 5: Serve & Enjoy

Ladle into bowls and garnish with crispy bacon bits, extra parsley, and a drizzle of cream if desired.
Serve hot with crusty bread or oyster crackers.

Notes

Make It Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
Extra Flavor: Add ½ cup white wine after sautéing the onions for depth.
Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop.
No Crab? Substitute with shrimp or imitation crab.