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There’s something about a steaming bowl of chowder that feels like a warm embrace after a long day. The sweetness of fresh corn, the rich creaminess of the broth, and the delicate flavor of juicy crab come together in this Crab and Corn Chowder to create a dish that’s both indulgent and soul-soothing. Imagine yourself wrapped in a blanket, spoon in hand, and the aroma of bacon and leeks drifting through the kitchen this is comfort you can taste. It’s a recipe you’ll want to make not just for special occasions, but as a way to bring everyone together at the table.
Why You’ll Love This Crab Corn Chowder
You don’t just eat chowder you savor it. This recipe combines ingredients that beautifully balance sweet, savory, and creamy notes. The hearty potatoes make it filling, the corn adds bursts of freshness, and the crab elevates it into something truly luxurious. Whether you’re making it for a cozy weeknight or impressing guests at a weekend gathering, it’s a guaranteed crowd-pleaser.
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How to Make Rich and Creamy Crab Corn Chowder
- Total Time: 30 minutes
- Yield: 6 servings
Description
A rich, creamy Crab and Corn Chowder blending sweet corn, hearty potatoes, savory bacon, and tender crab meat.
Ingredients
4 slices thick-cut bacon (4 ounces), cut into thin strips
1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices
2 stalks celery, finely diced
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1/2 cup dry white wine
2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
4 cups low-sodium chicken stock
3 cups corn kernels (about 3 ears of fresh corn)
1 pound fresh or frozen crab meat
3/4 cup heavy cream, or more to taste
Juice of 1/2 lemon (2 tablespoons, or more to taste)
2 tablespoons chopped fresh parsley
Instructions
1. In a large soup pot over medium heat, cook and stir the bacon until crisp, about 3 minutes. Add leek, celery, salt, and pepper. Cook until softened, about 3 minutes.
2. Add wine and bring to a simmer. Add potatoes and chicken stock. Simmer uncovered for 10–12 minutes until potatoes are tender.
3. Add corn, simmer for 3 minutes. Add crab meat and cream, simmer until hot through.
4. Stir in lemon juice and parsley. Season to taste.
Notes
Use fresh crab for the best flavor.
For a creamier chowder, mash some cooked potatoes before adding cream.
Reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients for Crab Corn Chowder
Here’s a quick reference table for your convenience:
| Ingredient | Amount |
|---|---|
| Thick-cut bacon | 4 slices (4 ounces), thin strips |
| Large leek | 1, halved and thinly sliced |
| Celery | 2 stalks, finely diced |
| Salt | 1 teaspoon (plus more to taste) |
| Black pepper | 1/4 teaspoon (plus more to taste) |
| Dry white wine | 1/2 cup |
| Russet potatoes | 2 (about 1 1/2 pounds), diced |
| Low-sodium chicken stock | 4 cups |
| Corn kernels | 3 cups (3 ears of fresh corn) |
| Crab meat | 1 pound, fresh or frozen |
| Heavy cream | 3/4 cup (or more to taste) |
| Lemon juice | 2 tablespoons |
| Fresh parsley (chopped) | 2 tablespoons |
Step-by-Step Cooking Instructions
1. Cook the Bacon, Leek, and Celery
- Place a large soup pot over medium heat.
- Add the bacon strips and cook for about 3 minutes until the fat is rendered and the bacon starts to crisp.
- Toss in the leek, celery, salt, and pepper. Stir often for 3 more minutes until softened.
2. Add Wine, Potatoes, and Stock
- Pour in the white wine and stir to bring it to a gentle simmer.
- Add diced potatoes and chicken stock.
- Simmer uncovered for 10–12 minutes until the potatoes are tender.
3. Finish the Chowder
- Stir in the corn kernels and let simmer for 3 minutes.
- Add crab meat and heavy cream, simmering just until hot through (about 3 minutes).
- Remove from heat and stir in lemon juice and parsley.
- Taste and adjust seasoning with extra salt or pepper if needed.
Helpful Tips for Perfect Crab Corn Chowder
- Crab Meat Selection: Fresh lump crab tastes best, but frozen or canned options work too. Avoid imitation crab for this recipe.
- Corn Options: Fresh corn gives the best sweetness, but you can substitute with high-quality frozen corn if it’s out of season.
- Wine Substitute: If you prefer to skip alcohol, replace white wine with extra chicken stock and a splash of apple cider vinegar for brightness.
- Texture Control: For a creamier chowder, mash some cooked potatoes before adding the cream.
- Make-Ahead: Prepare the chowder without adding cream, cool, and store in the refrigerator for up to 2 days. Reheat and add cream before serving.
FAQ – Crab Corn Chowder
Can I use canned crab meat?
Yes, but drain it well and check for shell fragments.
Is this chowder gluten-free?
Yes, as long as your stock and wine are gluten-free.
Can I freeze this chowder?
You can freeze it without the cream. Add cream when reheating to avoid separation.
What’s the best way to reheat?
Gently warm over low heat to preserve the creamy texture.
Conclusion
This Crab and Corn Chowder isn’t just a recipe it’s a moment you create for yourself and your loved ones. The rich broth, the sweetness of corn, and the luxurious crab make every spoonful feel like a celebration. So grab a pot, gather your ingredients, and let your kitchen fill with aromas that tell everyone: it’s time for comfort.