Description
A rich and creamy crab and corn chowder that combines tender crab meat and sweet corn for a comforting and sophisticated dish.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 celery ribs, diced
- 1 small red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 3 cups fresh or frozen corn kernels
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1½ tablespoons all-purpose flour
- 8 oz lump crab meat (cooked, picked through for shells)
- 2 tablespoons chopped chives or scallions (for garnish)
- Salt and black pepper to taste
- Optional: a splash of lemon juice or hot sauce for serving
Instructions
- Heat the unsalted butter and olive oil in a large pot over medium heat.
- Add the onion, celery, and red bell pepper; sauté for 5-7 minutes until soft.
- Stir in minced garlic, smoked paprika, and cayenne pepper and cook for 1 minute until fragrant.
- Sprinkle flour over the mixture, stirring continuously for 1-2 minutes to cook the flour.
- Pour in the broth while whisking, then add the corn. Simmer for 10-12 minutes.
- Reduce heat to low; stir in the cream and milk, then simmer for another 5 minutes.
- Fold in the crab meat, seasoning with salt and black pepper. Warm through for 2-3 minutes.
- Serve garnished with chopped chives or scallions, and add a splash of lemon juice or hot sauce if desired.
Notes
For an even richer flavor, consider roasting your corn before adding it to the chowder. If using frozen corn, ensure it is high quality.