Crisp pops of sweet corn, tender flakes of crab, and a velvety smooth broth – this Cozy Crab and Corn Chowder is a symphony of textures and flavors. The sweetness of the corn perfectly complements the savory richness of the crab, creating a balanced and utterly satisfying experience. A touch of smoked paprika adds depth and warmth, making this chowder an instant classic.
This recipe works because it layers flavor. First, the aromatic vegetables create a fragrant base. Then, the potatoes contribute a creamy texture and heartiness. Finally, the crab and cream add richness and a touch of luxury. Serve this delightful chowder for a comforting lunch on a chilly day or as an elegant starter for a dinner party.
Why you’ll love this Cozy Crab and Corn Chowder
- It’s a surprisingly easy recipe, perfect for both beginner and experienced cooks.
- Ready in under an hour, this crab and corn chowder is ideal for a quick yet satisfying meal.
- The creamy texture and balanced flavors are guaranteed to impress your family and friends.
- Made with simple ingredients, yet delivers a gourmet experience.
- The addition of Old Bay seasoning provides a unique and delicious twist on a classic chowder.
- This recipe is incredibly versatile; adjust the spices to suit your preferred level of heat.
Ingredients & Substitutions
- 4 tablespoons butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound lump crabmeat, picked over for shells
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives, for garnish
- Salt and freshly ground black pepper, to taste
Crab and corn chowder makes every moment feel indulgent. Substitutions: For a lighter version, use milk or half-and-half instead of heavy cream. If you don’t have Old Bay seasoning, you can use a combination of celery salt, paprika, and a pinch of dry mustard. Frozen corn works perfectly well if fresh corn isn’t available.
How to make Cozy Crab and Corn Chowder
Step 1: Sauté the Aromatics
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
Step 2: Simmer the Soup Base
Pour in the chicken broth and add the potatoes, corn, Old Bay seasoning, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Chef’s Tip: For a richer broth, consider using homemade chicken stock. It makes a difference!
Step 3: Add the Crab and Cream
Gently stir in the crabmeat and heavy cream. Heat through, but do not boil. Season with salt and pepper to taste.
Chef’s Tip: Be gentle when stirring in the crab to avoid breaking it up too much. We want those beautiful lumps to stay intact.
Step 4: Serve and Garnish
Ladle the crab and corn chowder into bowls and garnish with fresh chives. Serve immediately.
Tips for Success
- Don’t overcook the crabmeat, as it can become rubbery. Just heat it through.
- For a thicker chowder, mash some of the potatoes with a fork before adding the crabmeat and cream.
- Taste and adjust the seasoning as needed. The amount of salt and pepper required will depend on the saltiness of your chicken broth.
- Use high-quality lump crabmeat for the best flavor and texture.
Serving Suggestions
This Cozy Crab and Corn Chowder is delicious on its own, but it’s even better with a few complementary sides. Consider serving it with crusty bread for dipping, a side salad, or a grilled cheese sandwich. For an extra touch, add a dollop of sour cream or a sprinkle of chopped parsley.
If you’re looking for another comforting recipe, give this smothered chicken and rice a try.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. Avoid boiling, as this can cause the cream to separate. You can also reheat it in the microwave, but be sure to stir it frequently to ensure even heating.
Frequently Asked Questions
Can I freeze this chowder?
Freezing is not recommended, as the cream can separate and the texture may change. It’s best enjoyed fresh or within a few days of making it.
Is this chowder spicy?
The cayenne pepper adds a touch of heat, but it’s optional. If you prefer a milder flavor, simply omit the cayenne pepper. The Old Bay seasoning also provides a subtle warmth.
Can I use imitation crab meat?
While you can use imitation crab meat in a pinch, the flavor and texture won’t be as good as using real lump crabmeat. Real crab provides a delicate sweetness that enhances the overall dish. For a budget-friendly option you might instead enjoy these cottage cheese wraps, which are also a great source of protein.
This creamy, comforting crab and corn chowder is a guaranteed crowd-pleaser. The combination of sweet corn, savory crab, and a touch of spice creates a truly unforgettable culinary experience. Its velvety texture and vibrant flavors make it a perfect dish for any occasion. Give this recipe a try and let us know what you think in the comments below!
Cozy Crab and Corn Chowder
Indulge in this creamy and comforting Crab and Corn Chowder, inspired by Bobby Flay’s classic recipe! This chowder boasts a rich, velvety texture with sweet kernels of corn and delicate flakes of crab, all simmered in a flavorful broth. The addition of potatoes provides a hearty base, while a touch of cream adds a luxurious finish. Perfect for a chilly evening or a sophisticated lunch, this chowder is surprisingly easy to make and guaranteed to impress. The recipe balances sweetness from the corn with savory crab, creating a harmonious flavor profile that will leave you wanting more. The vibrant colors and inviting aroma make it a feast for the senses, offering a truly unforgettable culinary experience.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 4 tablespoons butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh or frozen)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound lump crabmeat, picked over for shells
- 1 cup heavy cream
- 2 tablespoons chopped fresh chives, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the chicken broth and add the potatoes, corn, Old Bay seasoning, smoked paprika, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Gently stir in the crabmeat and heavy cream. Heat through, but do not boil. Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh chives. Serve immediately.
Notes
For a thicker chowder, mash some of the potatoes with a fork before adding the crabmeat and cream. You can also use milk or half-and-half instead of heavy cream for a lighter version. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg