Luscious corn and crab chowder combines lump and claw crab meat, bacon, vegetables, seasonings, and cream for a velvety smooth dish.
Course Soup
Cuisine American
Cook Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 478kcal
Author Lisa B.
Ingredients
½cupunsalted butter
½cupall purpose flour
3cupsseafood stock
2cupschicken broth
½lb.about 3-5 red skinned potatoes, cubed
2carrotspeeled and sliced
1celery ribdiced
4slicesof baconcooked and chopped
2cupsfrozen whole kernel corn
½poundlump crabmeat
½poundclaw crabmeat
4slicesof baconcooked and chopped
1teaspoonliquid crab boil
1tablespoonCreole or Old Bay seasoning
Zest of one lemon
2cupsheavy cream
Chopped fresh parsley and additional bacon for garnishoptional
Instructions
In a large stock pot, melt butter over medium heat. Gradually add flour and whisk together until mixture begins to thicken, forming a roux.
Add seafood stock, chicken stock, potatoes, carrots, and celery. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring frequently.
Add corn and continue cooking for an additional 15 minutes. Add the crabmeat, bacon, crab boil, Creole or Old Bay seasoning, and lemon zest.
Remove the pan from the heat. Add the cream and stir until cream is well-incorporated and chowder is heated through. Ladle into bowls and garnish with parsley if desired.