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Crab Corn Chowder: A Creamy Delight for Seafood Lovers

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Enjoy a rich and creamy Crab Corn Chowder, packed with tender potatoes, sweet corn, and crispy bacon. This comforting dish is perfect for chilly days and will delight your family and friends with its delicious flavors!

Ingredients

Scale
  • 1 lb fresh crab meat (or canned, drained)
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
  2. Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate to drain excess fat. Leave about 2 tablespoons of bacon fat in the pot for flavor.
  3. Add the diced onion to the pot and sauté in the bacon fat over medium heat until translucent, about 4-5 minutes. Stir occasionally to prevent burning.
  4. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently.
  5. Stir in the diced potatoes and corn kernels, mixing well to combine with the onion and garlic.
  6. Pour in the chicken or vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil over high heat.
  7. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  8. After the potatoes are tender, gently fold in the fresh crab meat, being careful not to break it apart too much.
  9. Pour in the heavy cream and stir to combine. This will give the chowder a rich and creamy texture.
  10. Add the Old Bay seasoning, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed throughout the chowder.
  11. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. If desired, add lemon juice at this stage for a hint of brightness.
  12. Once the chowder is heated through and the flavors have developed, taste and adjust the seasoning if necessary. You may want to add more salt, pepper, or Old Bay seasoning according to your preference.
  13. To serve, ladle the chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley.
  14. For an extra touch, consider serving the chowder with crusty bread or crackers on the side for dipping.
  15. Enjoy your delicious homemade crab corn chowder while it’s hot!

Notes

  • If you have leftovers, allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
  • To reheat, pour the chowder into a pot and warm it over low heat, stirring occasionally until heated through. You may need to add a splash of broth or cream to loosen it up, as it may thicken when stored.
  • Do not freeze the chowder, as the cream and crab meat may not hold up well after thawing.

Find it online: https://anasrecipes.com/crab-corn-chowder/