Description
A rich and creamy sweet corn and crab chowder featuring tender crab meat, sweet corn kernels, and hearty potatoes simmered in a flavorful broth, finished with cream and Old Bay seasoning for a comforting seafood classic.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 onion, diced
- 2 cups corn kernels
- 2 potatoes, cubed
- 3 cups seafood or chicken broth
- 1 cup cream
- 1 cup lump crab meat
- 1 tsp Old Bay seasoning
Instructions
- Sauté onion: Melt the butter in a large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes.
- Add vegetables and broth: Stir in the corn kernels and cubed potatoes, then pour in the seafood or chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Finish chowder: Stir in the cream, lump crab meat, and Old Bay seasoning. Heat gently until everything is warmed through, being careful not to boil after adding the cream to prevent curdling.
Notes
- Use fresh or frozen corn kernels depending on availability.
- For a thicker chowder, mash some potatoes against the side of the pot before adding cream.
- Old Bay seasoning adds a classic seafood flavor; adjust quantity to taste.
- Use lump crab meat for large, tender pieces or substitute with canned crab if fresh is not available.
- Serve with crusty bread or oyster crackers for a perfect meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
