Creamy Crab and Corn Chowder Delight
Whip up this luscious Creamy Crab and Corn Chowder in under 30 minutes for a flavorful and satisfying meal. Packed with tender potatoes, sweet corn, and succulent crabmeat, this chowder is a robust seafood delight. The addition of roasted red peppers adds a subtle smokiness, while the half-and-half brings a rich creaminess that elevates every spoonful. Perfect for cozy nights or impressing guests at your next gathering, this chowder is not only quick to prepare but also a feast for the senses. Serve warm, garnished with fresh parsley, and savor the taste of the ocean in every bite!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pasteurized special crabmeat
1 lb (fresh or thawed)
seafood stock
32 ounces (homemade or store-bought)
half-and-half
1 pint (none)
baking potatoes
2 large (peeled and cubed)
frozen corn
2 cups (none)
roasted red peppers
2 (chopped after roasting)
onion
1 medium (chopped)
olive oil
3 tablespoons (none)
garlic cloves
3 (minced)
crushed red pepper flakes
1/4 teaspoon (none)
ground black pepper
to taste (none)
chopped parsley
for garnish (fresh)
Instructions
1
Begin by roasting the red peppers: preheat your broiler, place the pepper sections skin-side up on a baking sheet, and broil for about 10 minutes until the skins are blackened. Transfer the peppers to a zip-top bag, seal it, and let them steam for a few minutes before peeling off the skins. Set aside.
2
In a large pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute. Then add the chopped onion, sautéing until softened, approximately 3-4 minutes.
3
Pour in the seafood stock and bring to a gentle boil. Add the cubed potatoes, cover, and simmer for about 10 minutes, or until the potatoes are tender.
4
Once the potatoes are cooked, remove half of the chowder from the pot and blend until smooth using an immersion blender or a countertop blender. Return the blended mixture to the pot.
5
Stir in the frozen corn, crabmeat, and the chopped roasted red peppers. Allow the chowder to come back to a gentle boil and cook for an additional 2-3 minutes.
6
Reduce the heat to low and gradually stir in the half-and-half. Warm the chowder through, ensuring it does not boil, and season to taste with ground black pepper.
7
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Crab and Corn Chowder Delight?
It is a luscious, robust seafood chowder featuring tender potatoes, sweet corn, succulent crabmeat, and roasted red peppers in a creamy base.
How long does it take to prepare this chowder?
This recipe is designed to be quick, taking under 30 minutes to prepare from start to finish.
What kind of crabmeat is recommended?
The recipe calls for 1 lb of pasteurized special crabmeat, which can be fresh or thawed.
What type of stock should I use for the base?
You can use 32 ounces of either homemade or store-bought seafood stock.
How do I achieve a creamy consistency?
The creaminess comes from adding one pint of half-and-half and blending half of the chowder mixture until smooth.
What variety of potatoes works best?
Two large baking potatoes, peeled and cubed, are recommended for this recipe.
Can I use frozen corn for this soup?
Yes, the recipe specifically uses 2 cups of frozen corn.
How do I roast the red peppers?
Broil pepper sections skin-side up for 10 minutes until blackened, then steam them in a zip-top bag before peeling and chopping.
What aromatics are used in the base?
The base uses one medium chopped onion and three minced garlic cloves sautéed in olive oil.
Is this chowder spicy?
It has a subtle kick from 1/4 teaspoon of crushed red pepper flakes, but you can adjust this to your preference.
What is the purpose of blending only half of the chowder?
Blending half the mixture creates a thick, creamy base while still allowing for chunks of potato and seafood for texture.
When do I add the half-and-half?
The half-and-half is added at the end, after the crab and corn have cooked, over low heat.
Can I boil the soup after adding the cream?
No, you should only warm the chowder through and ensure it does not boil once the half-and-half has been added.
What garnish is recommended for serving?
Freshly chopped parsley is the suggested garnish for a pop of color and flavor.
How much olive oil is needed?
The recipe requires 3 tablespoons of olive oil for sautéing the vegetables.
How long should the potatoes simmer?
The cubed potatoes should simmer in the seafood stock for about 10 minutes until they are tender.
What tool should I use to blend the soup?
You can use either an immersion blender directly in the pot or a standard countertop blender.
Can I use fresh red peppers?
Yes, the recipe involves roasting fresh red peppers to add a smoky flavor to the dish.
How many servings does this recipe make?
While the exact serving count is not specified, it uses 32oz of stock and 1lb of crab, making it suitable for a family meal or gathering.
When is the crabmeat added to the pot?
The crabmeat is stirred in along with the corn and roasted peppers after the potato mixture has been partially blended.
Is this recipe suitable for guests?
Yes, it is described as a flavorful and satisfying meal that is perfect for impressing guests.
What gives the chowder its smoky flavor?
The addition of roasted red peppers provides a subtle smokiness that elevates the dish.
What are the main flavor profiles of this dish?
The chowder is characterized by sweet corn, succulent seafood, smoky peppers, and a rich, creamy finish.
How many ingredients are required in total?
The recipe calls for a total of 12 ingredients.
Can I substitute the seafood stock?
While seafood stock is best for flavor, you could use vegetable or chicken stock in a pinch, though the taste will change.
What should the onion preparation be?
One medium onion should be chopped before sautéing.
How long do the crab and corn cook in the soup?
They should be cooked for an additional 2-3 minutes once the chowder returns to a gentle boil.
Do I need to peel the potatoes?
Yes, the instructions specify that the baking potatoes should be peeled and cubed.
What is the first step of the recipe?
The process begins by roasting the red peppers under the broiler.
Can this recipe be considered comfort food?
Yes, it is specifically tagged as comfort food due to its rich, creamy, and satisfying nature.