Description
A comforting and creamy chowder featuring fresh lump crab meat and sweet corn, reminiscent of family traditions and warm kitchens.
Ingredients
Scale
- 1 lb Fresh Lump Crab Meat
- 2 cups Sweet Corn (fresh or frozen)
- 2 cups Potatoes (Yukon Gold or Russet, diced)
- 1 Onion (chopped)
- 2 Celery Stalks (chopped)
- 2 Garlic Cloves (minced)
- 4 cups Chicken Broth (low-sodium)
- 1 cup Heavy Cream (or half-and-half)
- 1 tsp Fresh Thyme (chopped)
- 1 tbsp Fresh Parsley (chopped)
- Salt and Pepper to taste
- 1 tbsp Olive Oil
Instructions
- Prepare your ingredients: Chop the onion, celery, and garlic. Dice the potatoes into bite-sized pieces.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onions, celery, and garlic, sautéing until fragrant and soft, about 5-7 minutes.
- Add the potatoes and corn: Stir in the diced potatoes and corn, allowing them to mingle with the aromatics.
- Pour in the broth: Add enough chicken broth to cover the vegetables. Bring to a gentle boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Incorporate crab and cream: Gently fold in crab meat and heavy cream, stirring carefully. Simmer for an additional 5-10 minutes to meld the flavors.
- Season and garnish: Adjust seasoning with salt and pepper, and serve hot garnished with chopped parsley.
Notes
Taste before serving to adjust seasoning and consider adding a splash of lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: crab chowder, corn chowder, seafood soup, family recipe, comforting soup