Crab and Corn Chowder
Delight in this creamy Crab and Corn Chowder, perfect for gatherings and packed with flavor.
Equipment
- large soup pot
Ingredients
Bacon and Vegetables
- 4 slices thick-cut bacon (4 ounces), cut into thin strips
- 1 large leek trimmed and halved lengthwise, cut into thin, half-moon slices
- 2 stalks celery finely diced
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
Liquids and Potatoes
- ½ cup dry white wine
- 4 cups low-sodium chicken stock
Main Ingredients
- 3 cups corn kernels (about 3 ears of fresh corn)
- 1 pound fresh or frozen crab meat
- ¾ cup heavy cream or more to taste
- ½ lemon juice (2 tablespoons, or more to taste)
- 2 tablespoons chopped fresh parsley
Instructions
Cooking Method
- In a large soup pot over medium heat, cook and stir the bacon until it renders its fat and begins to crisp, about 3 minutes. Add the leek, celery, salt, and pepper. Cook, stirring often, until softened, another 3 minutes.
- Add the wine and stir, bringing it to a simmer. Add the diced potatoes and chicken stock to the pot and bring to a simmer. Cook, uncovered, until the potatoes are tender, 10 to 12 minutes.
- Add the corn to the pot and simmer for 3 minutes. Add the crabmeat and cream and simmer for about 3 minutes more, or until the chowder is hot all the way through.
- Stir in the lemon juice and parsley. Taste and add more salt, pepper, and lemon juice if needed. Serve.
Notes
Store cooled, leftover soup in the fridge for up to 3 days.
Nutrition
Serving: 1bowlCalories: 365kcalCarbohydrates: 37gProtein: 22gFat: 14g
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