Crab & Corn Chowder

This is one of the most popular crab soups out there and for good reason. The marriage of the sweet corn and crab in a creamy soup base highlight with crispy, smoky bacon is a sure fire hit. When fresh corn is in season, but don’t let the lack of fresh corn stop you, the recipe works just as  well with frozen corn.

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m

Ingredients

  • 1 pound Crab
  • Thinly sliced Scallion (green part) for garnish
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Seafood Seasoning (like Old Bay Brand)
  • 1 cup Heavy Cream
  • 4 cups Chicken Stock
  • 2 Large Russet Potato, peeled and ½” dice
  • 2 cups Frozen Corn (or fresh corn if in season)
  • 2 Can (14.5oz) Creamed Corn
  • 4 tablespoons Flour
  • 2 tablespoons Cooking Oil
  • 4 tablespoons Butter
  • 2 Clove Garlic, minced
  • 4 Stalks Celery, diced
  • 1 Onion, diced
  • 4 Slices Bacon, chopped
  • Salt to taste

Instructions

  1. In a heavy bottom pot over medium heat cook the bacon until crisp. Remove with a slotted spoon and reserve for later. Add the butter and the oil and allow the butter to melt. Add the onion, celery, potatoes and garlic and sauté until the onions are translucent, about 3 minutes. Add the flour, seafood seasoning and pepper. Cook, stirring constantly, until flour is a light golden color, about 2 minutes. Add the chicken stock and creamed corn, stir well to incorporate. Reduce the heat to a simmer, cover and allow to cook for 8 minutes. Add the crab, frozen corn and the cream and increase the heat to medium. Cover and allow cooking, stirring occasionally, for about 6 minutes or until the potatoes are tender but not falling apart. Portion into bowls and garnish with the cooked bacon and the scallions.

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