Corn and Crab Chowder
Corn and Crab Chowder is a delightful fusion of coastal flavors that marries the sweetness of corn with the decadence of crab meat, creating a harmonious medley of taste. This creamy chowder features succulent crab meat, sweet corn kernels, creamy potatoes, and aromatic herbs and spices, all simmered in a rich and velvety broth. The result is a symphony of flavors that captures the essence of coastal cuisine. Whether served as a special occasion centerpiece or a comforting indulgence, Corn and Crab Chowder offers a taste of the sea in every spoonful. The combination of crab and corn creates a luxurious and satisfying blend of flavors and textures, making it a cherished favorite for those seeking a rich and delicious bowl of chowder. Savor the creaminess and coastal charm of this delightful soup, perfect for embracing the flavors of the sea in perfect harmony.
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.
Notes
This Corn and Crab Chowder is a delightful blend of sweet corn and tender crab meat, with a hint of smokiness from the bacon and the perfect touch of Old Bay seasoning. It's a flavorful and comforting chowder that's perfect for seafood lovers. Enjoy!