Crab Corn Chowder Recipe
Make Crab Corn Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Vegetables
Liquids & Starch
Seafood & Finish
Garnish (optional)
Method
Base & Vegetables
- 1
Sweat vegetables
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 2
Add corn and pepper
Stir in the corn kernels and the diced red bell pepper (if using). Cook for 2–3 minutes to warm the corn and marry flavors.
Liquids & Starch
- 3
Make roux
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, creating a light roux. Do not let it brown.
- 4
Add stock and potatoes
Slowly whisk in the chicken or seafood stock until smooth. Add the diced potatoes and the bay leaf. Raise heat to bring the mixture to a gentle simmer.
- 5
- 6
Temper in dairy
Reduce heat to low. Stir the milk into the pot. Then stir in the heavy cream. Heat gently—do not boil after adding dairy—to avoid curdling. Simmer very gently for 3–5 minutes to meld flavors and thicken slightly.
Seafood & Finish
- 7
Season
Add the old bay seasoning, smoked paprika, kosher salt, and black pepper. Taste the chowder and adjust seasoning as needed. If you want a touch of heat, stir in the optional hot sauce now.
- 8
Add crab
Gently fold in 3/4 of the lump crab meat and half of the chopped chives, being careful not to break up the lumps. Warm the crab through for 2–3 minutes over low heat—do not simmer vigorously, which can make crab rubbery.
- 9
Finish with acid and herbs
Remove the bay leaf. Stir in the fresh lemon juice and chopped parsley. Taste and adjust salt, pepper, or lemon as desired.
Serve & Garnish
- 10
- 11
Storage
Cool refrigerated leftovers within 2 hours. Store in an airtight container for up to 2 days (best eaten next day). Reheat gently over low heat, adding a splash of milk or stock if it has thickened.