Crab and Corn Chowder
Crab and Corn Chowder is a quick and easy weeknight dinner, made with frozen corn, crab meat, and potatoes, ready in under 45 minutes!
Servings: 6 servings
Calories: 598kcal
Equipment
- 1 Dutch oven or soup pot
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 1 1/2 pounds Yukon gold potatoes washed and cubed
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 tablespoon gluten free all-purpose flour 1:1
- 36 ounces corn kernels (1 large frozen bag)
- 16 ounces lump crab meat canned or fresh
- 4 cups vegetable broth gluten free, low sodium
- 1 1/2 cups heavy cream
- 2 tablespoons fresh parsley
Instructions
- Add butter and olive oil to the dutch oven over medium-high heat. When the butter is mostly melted, add the onion and cook until softened, about 3-4 minutes.
- Add the potatoes and seasoning and stir everything together. Sprinkle the flour over the potatoes and cook an additional 3-4 minutes, stirring occasionally.
- Add the corn, crab meat, and broth. Stir everything together, then bring to a boil and reduce to a simmer. Simmer for 25-30 minutes, or until the potatoes are fork-tender. Once done, remove from the heat and stir the heavy cream and fresh parsley into the chowder.
- Use an immersion blender to puree about half of the soup. If it helps, you can ladle some of the soup into a bowl, then return the bigger pieces back into the pot after pureeing the rest. Top with additional fresh parsley and serve.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze in an airtight container for 2-3 months. Defrost in the refrigerator the night before.
Cooking Tips
- I'm using canned crab, which is already pre-cooked. If you're starting with raw crab, just make sure it's cooked through before serving.
- If you don't have an immersion blender, work in batches using a blender. Just be careful, because it's really hot.
- Always check the crab meat for shells before cooking with it.
- If you forgot to add the flour before the broth, you can take a ladle of the broth and whisk it with the flour until there's no lumps. Then gently stir it into the chowder to cook.
- Don't add the cream with the broth, we're saving it for later in the recipe to prevent it from curdling from the heat.
Nutrition
Calories: 598kcal | Carbohydrates: 58g | Protein: 25g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 683mg | Potassium: 1191mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1443IU | Vitamin C: 43mg | Calcium: 100mg | Iron: 3mg
