I better know how to make a good soup, especially if there is crab in it! This is a very quick and easy version of the classic crab & corn chowder.
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
Ingredients
- 8 ounces Crab Meat
- 1/2 cup Heavy Cream
- 1 Can Creamed Corn
- 1 Can Whole Kernel Corn
- 1 tablespoon Oil (Vegetable, Canola or Olive)
- 1 tablespoon Butter
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Seafood Seasoning (like Old Bay brand)
- 1 teaspoon Cajun Seasoning
- 1 Clove Garlic, minced
- 2 Yukon Gold Potatoes, ½” dice
- 1 Red Bell Pepper, ¼” dice
- 2 Stalks Celery, ¼” dice
- 1 Onion, ¼” dice
- 2 cups Chicken Stock
Instructions
- In a large stock pot over medium heat add the oil and butter and allow to melt. Add the onion, celery potatoes and garlic and allow to sauté until the onions are translucent and soft, about 5 minutes. Add the red peppers and the seasonings. Allow to cook an additional 2 minutes. Add both of the cans of corn and the chicken stock. Allow to cook for 2 minutes. Add the crab and cream and cover, stirring after a few minutes to break up the crab. Cook until the potatoes are tender but not falling apart, about 8 minutes.
