Corn & Crab Chowder

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Servings: 4 Difficulty: Advanced
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Velvety sweet corn puree meets tender lump crab in a creamy, smoky chowder
Corn & Crab Chowder recipe image

This luxurious Corn & Crab Chowder transforms sweet fresh corn into a velvety base that perfectly cradles tender lump crabmeat. The dish balances the natural sweetness of the corn with a subtle smokiness from chipotle peppers and the savory depth of sautéed onions and garlic. It is rich and comforting without being heavy, making it an ideal choice for a special weeknight dinner or a cozy autumn gathering. While it features premium seafood, the preparation is straightforward, relying on simple techniques like blending and simmering to create a restaurant-quality texture. Serve it hot with crusty bread for soaking up every last drop of the creamy broth.

Corn & Crab Chowder recipe image
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Corn & Crab Chowder

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 402.4

Description

This luxurious Corn & Crab Chowder transforms sweet fresh corn into a velvety base that perfectly cradles tender lump crabmeat. The dish balances the natural sweetness of the corn with a subtle smokiness from chipotle peppers and the savory depth of saut&# 195;©ed onions and garlic. It is rich and comforting without being heavy, making it an ideal choice for a special weeknight dinner or a cozy autumn gathering. While it features premium seafood, the preparation is straightforward, relying on simple techniques like blending and simmering to create a restaurant-quality texture. Serve it hot with crusty bread for soaking up every last drop of the creamy broth.

Ingredients

Directions

  1. Melt 2 tablespoons of butter in a large saucepan over medium heat.
  2. Add the chopped onion and garlic, cooking while stirring often until soft and translucent, about 7 to 8 minutes.
  3. Transfer the onion and garlic mixture to a blender, then add the fresh corn kernels, water, and cornstarch.
  4. Blend the mixture until completely smooth and creamy.
  5. Melt the remaining 2 tablespoons of butter in the same saucepan over medium heat.
  6. Pour in the corn puree and cook, stirring constantly, until the mixture thickens slightly, about 3 to 4 minutes.
  7. Stir in the whole milk and bring the mixture to a gentle simmer.
  8. Cover the pan partially and simmer for 15 minutes, stirring occasionally to prevent sticking.
  9. Strain the soup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
  10. Return the strained liquid to the saucepan and gently fold in the lump crabmeat.
  11. Add diced roasted poblano peppers, diced chipotle chili, and salt to taste.
  12. Heat gently just until the crab is warmed through, being careful not to boil.
  13. Serve hot, garnished with chopped fresh thyme or cilantro.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 402.4kcal
% Daily Value *
Total Fat 18.2g28%
Saturated Fat 9.3g47%
Cholesterol 66.6mg23%
Sodium 207.0mg9%
Total Carbohydrate 51.5g18%
Dietary Fiber 4.8g20%
Sugars 18.2g
Protein 18.8g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chowder, corn, crab, seafood, creamy, soup, smoky, chipotle, comfort food, lump crabmeat, fresh corn, simmered, blended, smoky corn, seafood chowder, autumn recipe, winter warmer, family dinner, easy seafood, velvety texture
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