Savor the Taste of Summer with Corn and Crab Chowder
Hello, foodies! Today, we’re celebrating the flavors of the sea and the bounty of the harvest with a recipe that’s sure to make your taste buds sing – Corn and Crab Chowder.
As the days grow warmer and the cornfields burst with golden kernels, there’s no better time to indulge in the sweet, succulent flavors of fresh crab and sweet corn. And this chowder brings them together in a harmonious symphony of taste and texture.
Picture this: a creamy base, infused with the delicate sweetness of fresh corn and the briny richness of tender crab meat. Each spoonful is a taste of summer – bright, vibrant, and utterly delicious.
But what makes Corn and Crab Chowder truly special is its versatility. Whether you’re enjoying it as a light lunch on a sunny afternoon or as a comforting dinner on a cool evening, it’s sure to satisfy your cravings and leave you longing for more.
So, whether you’re a seafood aficionado or simply looking to elevate your summer dining experience, Corn and Crab Chowder is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the flavors of the season!
Corn and Crab Chowder
Ingredients
- 4 slices bacon chopped
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups diced potatoes about 2 medium-sized potatoes
- 1 cup diced carrots about 2-3 carrots
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup whole milk
- 1 cup heavy cream
- 2 cans 15 ounces each corn kernels, drained (or use fresh or frozen corn)
- 1 cup lump crab meat fresh or canned
- 1/2 cup diced red bell pepper
- Old Bay seasoning to taste (start with 1/2 teaspoon)
- Chopped fresh parsley for garnish (optional)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove some of the bacon bits for garnish, leaving some in the pot for flavor.
- Add the finely chopped onion to the pot with the bacon and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and diced carrots to the pot. Mix well to combine.
- Pour in the chicken broth, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- In a separate small bowl, whisk together the whole milk and heavy cream.
- Stir in the drained corn kernels, lump crab meat, and diced red bell pepper. Simmer for about 5-7 minutes until heated through.
- Season the chowder with Old Bay seasoning to taste. Start with 1/2 teaspoon and adjust according to your preference for spice and flavor.
- Taste the Corn and Crab Chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the chowder into bowls, garnish with the reserved crispy bacon bits and chopped fresh parsley (if desired).
- Serve the Corn and Crab Chowder hot, accompanied by crusty bread or oyster crackers for dipping.
