Warm up this winter with this satisfying Crab and Corn Chowder, filled with savory crab, potatoes, and sweet corn.
It is currently 26 degrees in New York, and I am SO looking forward to indulging in a warm bowl of this chowder today. While some say crab and corn chowder originated in Louisiana, this recipe is made without spice and peppers. Being from the Northeast, I have had my share of seafood chowder and this recipe is one of my favorites!
The sweetness of the lump crabmeat and fresh corn on your palate makes this crab and corn chowder stand out. While you can use imitation crab in a pinch, real crabmeat is recommended. While the crab and corn are the stars of this dish, the potato, onions, carrots, and celery give it that chunky, desirable chowder consistency. Finally, the richness of the broth comes from heavy cream, but for added thickness, the secret ingredient is sour cream!
This crab and corn chowder is wonderful because of the ease of preparation and use of natural ingredients. The best part is that it can be frozen for up to four months! Coincidentally, winter is about four months long here in New York, so a big batch is perfect! Do yourself a favor and click on the options below to double or triple the recipe.
Is Crab And Corn Chowder Healthy?
Crab and corn chowder has a decent amount of calories and fat, so I wouldn’t call this recipe healthy. But it is packed with fresh ingredients, vegetables, and protein. Lump crabmeat is a great source of protein, omega-3 fatty acids, and plenty of other nutrients. To make it a bit lighter, use milk instead of heavy cream and swap out the sour cream for Greek yogurt. Keep in mind, though, that swapping the cream for milk will likely result in a thinner chowder.
Fresh Lump Crabmeat Vs. Imitation Crab
I believe in keeping everything fresh and local whenever possible. However, I know that is not always possible. Fresh lump crabmeat has an unmatched sweetness and firm texture, which is wonderful in this recipe. The second choice is imitation crab, which is not crab at all. Imitation crab is made from processed white fish, salt, sugar, and other additives. If you have ever had a California Roll, then you likely have had imitation crab. It tastes fine, however it is very processed and doesn’t contain the same nutrients as real crab. That said, it will do in a pinch.
How to make ahead and store
Crab and corn chowder is even better the next day after the flavors meld. It can be stored covered in the fridge for up to 4 days. This chowder can also be frozen, but leave out the heavy cream and add it once you are ready to thaw and serve.
Serving Suggestions
Crab and corn chowder is perfect for a dinner party or a weeknight family meal. Grilled cheese is my go-to with any hearty soup, but not the plain old kind. Spice up your meal with this crave-worthy Jalapeño Popper Grilled Cheese or go fancy with Brie Grilled Cheese with Apples. While this crab and corn chowder is substantial enough to be a whole meal, it also pairs well with a green salad like a simple Kale Caesar. Finally, if you are serving this dish as part of a larger meal, it is the perfect starter for a fall or winter dinner. Follow it with Garlic Butter Shrimp and Quinoa or Spinach Pasta for a healthier main.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 large russet potato peeled and diced
- 2 tablespoons all-purpose flour
- 3 1/4 cups chicken broth
- 1 1/4 cups fresh or frozen corn kernels
- 3/4 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 cup lump crabmeat picked over
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and potato.
- Cook, stirring occasionally, until vegetables are mostly softened, about 5 minutes. Add flour and cook 1-2 more minutes.
- Add chicken broth, corn, thyme, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream, sour cream, and crabmeat. Cook until heated through, about 5 minutes.
- Season with salt and pepper. Remove bay leaf before serving. Garnish with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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