Description
A rich and creamy chowder combining sweet corn and lump crab meat, perfect for family gatherings.
Ingredients
- 1 lb fresh lump crab meat (or canned, drained)
- 2 cups sweet corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- ½ cup crème fraîche
- 1 tsp smoked paprika
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: 2 strips bacon (cooked & crumbled)
- 1 cup diced potatoes
- Chopped chives for garnish
Instructions
- Start by sautéing the onion and celery in a large pot over medium heat with oil or butter until soft, about 5 minutes.
- Stir in minced garlic and cook for one more minute.
- Add sweet corn, smoked paprika, thyme, salt, and pepper; cook for 2 to 3 minutes.
- Pour in the broth and bring to a simmer, cooking for 10 to 15 minutes.
- After simmering, add heavy cream and crème fraîche, reducing heat and simmering for another 5 minutes.
- Gently fold in crab meat and warm through without overmixing.
- Finish with lemon juice and adjust the seasoning.
- Serve hot, garnished with chives and optional bacon, accompanied by crusty bread or oyster crackers.
Notes
For a smoother chowder, blend a portion of the mixture before adding the crab.