Creamy Crab and Corn Chowder
Indulge in this creamy, flavorful chowder that combines the sweetness of corn with the rich taste of fresh crabmeat. This delightful soup showcases the best of coastal flavors, bringing a warm, comforting bowl perfect for any occasion. With a blend of creamy milk and half-and-half, seasoned meticulously with fresh green onions and parsley, this dish not only satisfies your craving for seafood but also fills your kitchen with an inviting aroma. Enjoy this chowder as a hearty meal or a fantastic starter to impress your guests, showcasing the essence of comfort food at its finest.
8
Servings
244
Calories
11
Ingredients
Ingredients
butter
1/4 cup (melted)
all-purpose flour
1/4 cup (for thickening)
whole milk
2 cups (homogenized)
half-and-half cream
2 cups
corn
2 cups (fresh, frozen, or canned kernels)
green onions or scallions
1 cup (finely chopped)
fresh crabmeat
1 lb (picked over for shells)
white pepper
1/2 teaspoon
seasoning salt
1/2 teaspoon
soy sauce
1 tablespoon (regular)
fresh parsley
1/4 cup (chopped for garnish)
Instructions
1
In a large heavy-bottom pot, melt the butter over medium heat, ensuring it doesn't burn.
2
Sprinkle in the flour and whisk continuously to create a smooth roux; be careful not to let the mixture darken.
3
Gradually pour in the whole milk while stirring constantly, allowing it to thicken slightly as it begins to simmer.
4
Carefully add the half-and-half, continuing to stir until the mixture is well combined and creamy.
5
Incorporate the corn and finely chopped green onions, cooking for about 3-4 minutes until the corn is tender, stirring occasionally.
6
Gently fold in the fresh crabmeat, white pepper, seasoning salt, and soy sauce. Allow the chowder to simmer, stirring frequently until it's hot and small bubbles form around the edges; do not let it boil.
7
Taste and adjust seasonings as necessary, adding more salt or pepper if desired.
8
Serve the chowder hot, garnished with a sprinkle of fresh chopped parsley to enhance its vibrant colors and flavors.
Nutrition Information
15g
Fat
16g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Crab and Corn Chowder?
It is a rich and comforting soup that blends the sweetness of corn with fresh crabmeat in a creamy base of milk and half-and-half.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
Can I use frozen or canned corn?
Yes, you can use fresh, frozen, or canned corn kernels for this chowder.
What type of milk is used in the recipe?
The recipe calls for 2 cups of homogenized whole milk and 2 cups of half-and-half cream.
How is the chowder thickened?
The chowder is thickened by creating a roux with equal parts butter and all-purpose flour.
How many calories are in one serving?
Each serving of this chowder contains approximately 244 calories.
What is the protein content per serving?
There are 12 grams of protein in each serving.
Why is it important not to let the chowder boil?
Boiling can cause the dairy components to separate or curdle; it should only be simmered until hot.
Can I use white pepper instead of black pepper?
The recipe specifically recommends white pepper to maintain the light, creamy color of the soup.
What should I do with the crabmeat before adding it?
You should pick through the crabmeat carefully to ensure all bits of shell have been removed.
How long should I cook the corn and onions?
Cook the corn and finely chopped green onions for about 3 to 4 minutes until the corn is tender.
What kind of pot is best for this recipe?
A large heavy-bottom pot is ideal to prevent the butter and flour from burning.
Is soy sauce a standard ingredient in crab chowder?
In this specific recipe, a tablespoon of soy sauce is used to add a unique savory depth and enhance the seafood flavor.
What is the fat content of this dish?
There are 15 grams of fat in one serving of this chowder.
How many grams of carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
Can I use scallions instead of green onions?
Yes, green onions and scallions are the same thing and work perfectly in this recipe.
How much butter is required?
The recipe requires 1/4 cup of butter, which is melted to start the roux.
What is the recommended garnish?
Serve the chowder hot with a sprinkle of fresh chopped parsley for color and flavor.
Is this recipe gluten-free?
No, this recipe uses all-purpose flour as a thickener, so it contains gluten.
How much crabmeat is needed for the recipe?
You will need 1 lb of fresh crabmeat.
What type of salt is used?
The recipe calls for 1/2 teaspoon of seasoning salt for added flavor depth.
Can I use heavy cream instead of half-and-half?
Yes, you can use heavy cream for a richer, thicker chowder, though it will increase the calorie and fat content.
Should I add the milk all at once?
It is best to pour the milk in gradually while stirring constantly to ensure a smooth, lump-free base.
How do I know when the chowder is ready?
The chowder is ready when it is hot and small bubbles form around the edges of the pot.
What does 'folded in' mean regarding the crabmeat?
It means to stir gently so you don't break up the delicate lumps of crabmeat too much.
Can I add other seasonings?
The recipe suggests tasting and adjusting at the end with more salt or pepper as desired.
Is fresh parsley necessary?
While fresh parsley is recommended for garnish, it is primarily for aesthetics and a touch of freshness.
How much flour is used?
The recipe uses 1/4 cup of all-purpose flour.
How much corn is included?
The recipe includes 2 cups of corn kernels.
What is the preparation for the green onions?
The green onions should be finely chopped before being added to the pot.