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Crab and Corn Chowder

Course Main Course, Soup
Cuisine American, Southern
Keyword crab-and-corn-chowder, crab-corn-chowder
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 596kcal

Ingredients

  • 6 slices center cut bacon sliced into 1/2-inch pieces
  • 2 Tbsp butter
  • 1 large celery rib thinly sliced
  • 1 medium yellow onion diced
  • 1 medium red bell pepper seeded and diced
  • 3 medium garlic cloves minced
  • 1/4 cup all purpose flour
  • 1 tsp seasoned salt
  • 1 tsp old bay seasoning
  • 1 tsp black pepper
  • 1/2 tsp ground cayenne or smoked paprika
  • 4 cups low sodium seafood stock or chicken stock
  • 1 cup whole milk OR additional cup heavy cream
  • 1 cup heavy cream
  • 3 medium yellow potatoes 1/2-inch cubes
  • 3 cups fresh corn kernels
  • 1 large bay leaf
  • 1 lb jumbo lump crab meat picked over
  • 1/4 cup chopped flat leaf parsley (Italian parsley) plus additional for serving
  • oyster crackers

Instructions

  • In a large pot or dutch oven, fry bacon slices over medium-high heat, stirring occasionally, until crisp, around 8-10. Use a slotted spoon to remove to drain on paper towels, reserving 2 tablespoons bacon grease in Dutch oven.
  • Add butter to the drippings along with celery, onion, and red bell pepper. Cook over medium-high heat stirring occasionally, until slightly softened, about 4 minutes. Add minced garlic, cook for 1 minute longer.
  • To the pot add the flour, seasoned salt, old bay seasoning and black pepper, stir until the vegetables are coated. Cook for 1 minute over medium just until absorbed.
  • Whisk in seafood stock. Add potatoes, corn and bay leaf. Bring to a boil over high. Immediately reduce heat to low; simmer with the lid offset stirring occasionally, until flavors meld and the potatoes are fork tender, about 15-20 minutes.
  • Gently stir in crabmeat, milk and heavy cream. Cook over medium stirring often, until crab is heated through, about 5-10 minutes. Remove bay leaf and stir in parsley, reserving some for garnishing.
  • Divide chowder evenly among bowls. Garnish with crispy bacon and additional parsley. Seve with oyster crackers.

Notes

  • Corn - You can use frozen corn or canned corn when fresh corn on the cob isn't in season. Canned corn should be drained and frozen corn should be thawed.
  • Crab - I used jumbo lump crab meat for this recipe. You could use claw meat, swap out crab for lobster or add shrimp for a seafood chowder.
  • Heavy Cream - You can use whipping cream in place of heavy cream or half and half for a lighter option.
  • Broth - You can use seafood stock, chicken stock or chicken broth.
  • Peppers - You could add green bell pepper or jalapeno pepper for spice.
  • Potatoes - You can use russet potatoes, red potatoes or your favorite kind of potato. Each one has different starch content and will cook slightly differently, so adjust as needed.
  • Vegetables - You could add leeks, diced carrots or jalapeño for spice.
  • Fresh Herbs - You can use green onions or fresh chives in place of parsley.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 42g | Protein: 29g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1381mg | Potassium: 1121mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1863IU | Vitamin C: 58mg | Calcium: 150mg | Iron: 3mg