Crab & Corn Chowder
A creamy soup that combines succulent crab meat and sweet corn for a delightful comfort dish.
Ingredients
Main Ingredients
- 1 lb crab meat, cooked Use quality crab meat for best flavor.
- 2 cups sweet corn, fresh or frozen Fresh or frozen corn can be used.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or seafood broth Homemade stock enhances flavor.
- 2 cups heavy cream Can be substituted with half-and-half for a lighter chowder.
- 2 tablespoons butter
- Salt and pepper to taste Adjust according to preference.
- Chives or parsley for garnish Adds color and flavor.
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add diced onions and minced garlic; sauté until tender and aromatic, about 5 minutes.
- Stir in the diced potatoes and corn.
- Pour in the chicken or seafood broth and bring to a boil; then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Stir in crab meat and heavy cream; heat through for another 5-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives or parsley.
Notes
Serve with crusty bread or buttery crackers. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.