Corn and crab chowder with sweet corn from the cob, lump crab meat, no flour, and half and half. It’s creamy, full of flavor, and perfect end of summer meal.
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 medium onion - chopped (1 cup)
- 2 ribs celery - chopped
- 2 medium carrots - peeled + chopped
- 2 leeks - white and light green part sliced into half moons (2 cups)
- 2 large russet potatoes - about 2 lbs., peeled and diced into small cubes
- 1 bay leaf
- 1 Tbsp. Old Bay seasoning - plus extra for serving
- 1 1/2 tsp. kosher salt
- 1 quart chicken stock
- 3 large ears fresh sweet corn - husk + silk removed and kernels cut from cob (4 cups corn)
- 1 pound fresh lump crab meat
- 1 cup half and half
- 1/4 cup fresh parsley - finely chopped
- black pepper - fresh ground
Instructions
- In a large dutch oven, heat oil and butter over medium heat.
- Add onion, celery, carrots, and leeks. Sauté 5-7 minutes or until soft.
- Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper to taste, and chicken stock.
- Bring the mixture to a simmer and cook partially covered over medium heat for about 8-10 minutes or until the potatoes are halfway done.
- Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth.
- Stir the mixture back into the pot. Add corn and half and half, and simmer uncovered just until corn is tender, about 7-10 minutes.
- Fold in crab meat and chopped parsley until heated through.
- Serve with a sprinkle of Old Bay seasoning.
Nutrition
Calories: 342kcalCarbohydrates: 47gProtein: 20gFat: 10gSaturated Fat: 4gCholesterol: 43mgSodium: 1045mgPotassium: 999mgFiber: 5gSugar: 9gVitamin A: 3539IUVitamin C: 22mgCalcium: 123mgIron: 3mg