Whiskey Hill Crab Chowder

This Whiskey Hill Crab Chowder is a comforting, rustic dish that highlights the delicate sweetness of fresh lump crabmeat. The broth is built on a base of sauted onions and ripe tomatoes, enriched with butter and brightened with fresh thyme and a hint of Tabasco. Kernels of sweet corn add a pleasant texture and natural sweetness, balancing the savory depth of the chicken broth. It is a perfect weeknight dinner or a casual meal for entertaining, offering a light yet satisfying experience without the heaviness of cream-based chowders. Serve it hot with crusty bread to soak up the flavorful broth. The combination of fresh herbs like parsley or chervil at the end adds a vibrant, aromatic finish that makes this dish feel special yet simple to prepare.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 144.6

Dietary: Gluten-free

Description

This Whiskey Hill Crab Chowder is a comforting, rustic dish that highlights the delicate sweetness of fresh lump crabmeat. The broth is built on a base of sauted onions and ripe tomatoes, enriched with butter and brightened with fresh thyme and a hint of Tabasco. Kernels of sweet corn add a pleasant texture and natural sweetness, balancing the savory depth of the chicken broth. It is a perfect weeknight dinner or a casual meal for entertaining, offering a light yet satisfying experience without the heaviness of cream-based chowders. Serve it hot with crusty bread to soak up the flavorful broth. The combination of fresh herbs like parsley or chervil at the end adds a vibrant, aromatic finish that makes this dish feel special yet simple to prepare.

Ingredients

1 md Onion chopped
4 tablespoon Butter
6 Ripe Medium sized tomatoes,
5 c Chicken broth
3 sprigs Fresh thyme (or 1 teaspoon dried)
3 ears White corn, kernels removed
1 lb Lump crabmeat, picked through for cartilage
1 tsp Tabasco sauce (to taste)
1 pinch Salt and pepper to taste
2 tbsp Fresh chopped parsley or chervil

Directions

1
In a large saucepan, melt the butter over medium heat.
2
Add the chopped onion and saut until soft and transparent, about 5 minutes.
3
Add the chopped tomatoes, cover the pan, and simmer for approximately 5 minutes until they begin to break down.
4
Pour in the chicken broth and add the thyme sprigs. Bring the mixture to a boil.
5
Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
6
Stir in the corn kernels, lump crabmeat, and Tabasco sauce.
7
Cover and simmer gently for 5 minutes to heat the crab without overcooking it.
8
Season with salt and pepper to taste.
9
Remove the thyme sprigs if used. Sprinkle with fresh chopped parsley or chervil.
10
Serve immediately in warm bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 144.6kcal

% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 105.0mg5%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.2g9%
Sugars 5.0g
Protein 1.8g4%

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

Note

Use fresh lump crabmeat for the best texture and flavor. Pick through the meat carefully to remove any bits of shell or cartilage.

If fresh corn is not available, you can use frozen corn kernels, thawed.

For a richer broth, you can add a splash of heavy cream or a splash of whiskey (non-alcoholic or actual whiskey) along with the broth.

This chowder is best served immediately. Leftovers can be stored in the refrigerator for up to 2 days, but the crab meat may become rubbery upon reheating.

Adjust the Tabasco to your preferred level of heat. Start with a small amount and add more if desired.

Chervil adds a delicate anise-like flavor, but parsley is a common and accessible substitute.

Keywords: crab chowder, lump crabmeat, fresh corn, tomato broth, thyme, tabasco, seafood soup, maryland style, light chowder, weeknight dinner, summer seafood, onion butter, herb garnish, comfort food, simple seafood, rustic soup, chicken broth, parsley, chervil, easy recipe

Read it online: https://www.chefs-mate.com/recipe/whiskey-hill-crab-chowder/