Crab & Corn Chowder
Crab & Corn Chowder
If you are a fan of chowders, then I promise you will love this dish. Growing up, the only chowder I ever tried was clam chowder from a can and lets say, I wasn’t too fond of it. I never knew there were different flavors of chowder until I got older. I always knew that I didn’t like clam chowder but wasn’t sure if I liked ALL chowders LOL. I tried a crab and corn bisque recently but felt it would be better as a chowder, so that’s what I did. I threw some ingredients in a pot and made the most delicious chowder ever! Trust me! You have to try this! This chowder is heartly, creamy and extremely flavorful. Dice 3-4 stalks of celery, 1/2 medium onion, 2 medium/large potatoes (or 3-4 small potatoes) and 1 fresh jalapeno (less the seeds).
In a pot, add 4 tbsp of butter. Once it has fully melted, add diced onion, diced celery, diced jalapeno and 1 tbsp of minced garlic and stir well. Cook about 3 minutes or until the veggies are soft.
Once the vegetables have softened, add 1/3 cup of flour and stir well.
Stir in 1 cup of seafood stock and make sure the flour and vegetables are mixed in well with the stock.
Once it has fully mixed in, add 4 cups of chicken broth, 1 cup of frozen corn, diced potatoes, 1 small 8.25oz can of creamed corn and 8 oz can of lump crab meat and stir well. Season with 1 tbsp of garlic salt and 1 tsp of paprika and stir. Cover the pot with a lid and cook on medium heat for 3 minutes or until the potatoes are tender.
Remove the lid and pour 1 cup of heavy cream and stir. Season with 1 tbsp of cajun seasoning and salt & pepper (to taste). Cook for another 5 minutes and serve.
Serve with toasted bread and a salad for a complete meal. Serve and ENJOY!
Crab & Corn Chowder
Ingredients
- 8 oz can of lump crabmeat
- 4 tbsp butter
- 1 cup heavy cream
- 1/3 cup flour
- 2 medium/large potatoes
- 4 celery stalks
- 1/2 medium onion
- 1 fresh jalapeno
- 1 tbsp minced garlic
- 1 cup seafood stock
- 4 cup chicken stock
- 1 cup frozen corn
- 1 small 8.25 oz can of creamed corn
- 1 tbsp garlic salt
- 1 tsp paprika
- 1 tbsp cajun seasoning
- salt & pepper (to taste)
Instructions
- Dice the onion, potatoes, celery and jalapeno and set aside.
- Melt the butter in a pot and add minced garlic and the diced vegetables. Cook for about 3 minutes or until the veggies are soft.
- Add flour to the vegetables and stir well. Pour half of the seafood stock in the pot and mix well. Make sure the vegetables and flour are mixed in with the stock and then pour the rest of the seafood stock and stir.
- Once it is fully mixed in, add 4 cups of chicken stock, frozen corn, diced potatoes, creamed corn and lump crabmeat and stir well.
- Season with garlic salt and paprika and stir. Cover the pot with a lid and cook on medium heat for 30 minutes or until the potatoes are tender.
- Remove the lid and add heavy cream, cajun seasoning and salt & pepper and stir. Taste to make sure it is seasoned to your liking.
- Cook for another 5 minutes and serve. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
