Skip to content Skip to sidebar Skip to footer
Home / best / chowder / corn / crab / recipe

Best Crab Corn Chowder Recipe

Post a Comment
Table of Contents [Show]

Crab and Corn Chowder Recipe Taste of Home
Crab and Corn Chowder Recipe Taste of Home from www.tasteofhome.com

Description

Crab corn chowder is a hearty soup that combines the sweetness of corn with the savory flavor of crab meat. This comforting dish is perfect for a chilly evening or as a starter for a dinner party. The creamy texture of this soup is sure to satisfy any cravings for comfort food.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound fresh crab meat
  • 1 cup diced potatoes
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 can corn
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Equipment

  • Large pot
  • Saucepan
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. In a large pot, melt the butter over medium heat. Add the onions, celery, carrots, and potatoes. Cook until the vegetables are tender, stirring occasionally, for about 10 minutes.
  2. Add the flour and stir for about 2 minutes.
  3. Add the chicken broth, corn, salt, pepper, and paprika. Bring to a boil and reduce the heat to low. Cover and cook for about 20 minutes or until the vegetables are tender.
  4. Add the crab meat and heavy cream. Cook for another 10 minutes.
  5. Remove from heat and let it cool for a few minutes.
  6. Puree one-third of the soup mixture in a blender until smooth and return to the pot. This will thicken the soup.
  7. Reheat over medium heat, stirring occasionally, for about 5 minutes or until heated through.
  8. Serve hot and enjoy!

Notes

  • You can use canned crab meat if fresh is not available.
  • If you prefer a thinner soup, add more chicken broth or cream.
  • Make sure to blend only one-third of the soup mixture to avoid it becoming too thick.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Total fat: 22g
  • Saturated fat: 12g
  • Cholesterol: 120mg
  • Sodium: 900mg
  • Total carbohydrates: 23g
  • Dietary fiber: 3g
  • Sugar: 6g
  • Protein: 16g

Recipes FAQ

Can I substitute the crab meat with another type of seafood?

Yes, you can use shrimp, lobster, or clams instead of crab meat.

Can I make this soup ahead of time?

Yes, you can make this soup up to two days ahead of time and store it in the refrigerator. Reheat it over low heat and stir occasionally.

Can I freeze this soup?

Yes, you can freeze this soup for up to three months. Let it cool completely before transferring it to an airtight container. Thaw it overnight in the refrigerator and reheat it over low heat, stirring occasionally.

Recipe Tips

  • Use fresh crab meat for the best flavor.
  • Cut the vegetables into bite-sized pieces for even cooking.
  • Don't overcook the crab meat, or it will become tough and rubbery.
  • Garnish the soup with chopped fresh parsley or chives for added flavor.

Post a Comment for "Best Crab Corn Chowder Recipe"