Deluxe Maryland Crab and Sweet Corn Chowder
Indulge in the rich flavors of our Deluxe Maryland Crab and Sweet Corn Chowder, a delightful recipe that pays homage to the coastal cuisine of Maryland. This chowder features a creamy base infused with tender corn, fresh crab meat, and aromatic vegetables, making it a perfect dish for gatherings or cozy dinners. The sweetness of the corn pairs beautifully with the savory broth, while the crab adds a touch of luxury. This chowder has quickly become a cherished family favorite, especially during the Thanksgiving season, bringing warmth and comfort with every spoonful. Create this heartwarming dish and savor the tastes of Maryland right at your dining table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Frozen whole kernel corn
1 1/2 cups (frozen)
Medium onion
1 (finely chopped)
Garlic cloves
2 (minced)
Cooking oil
1 teaspoon (for sautéing)
Chicken broth
1 (14 1/2 ounce) can (canned)
Whipping cream
1 cup (fresh)
Salt
1/8-1/4 teaspoon (to taste)
White pepper
1/8 teaspoon (to taste)
Medium potato
1 (peeled and finely chopped (1 cup))
Yellow sweet peppers or green sweet pepper
1/4 cup (chopped)
Crabmeat
6 ounces (fresh, frozen, or canned)
Instructions
1
In a 2-quart saucepan, heat the cooking oil over medium heat. Add half of the frozen whole kernel corn, finely chopped onion, and minced garlic. Sauté until the onion is soft and translucent, taking care not to let it brown.
2
Carefully pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 10 minutes to allow the flavors to meld.
3
Stir in the whipping cream, salt, and white pepper. Continue to simmer uncovered for an additional 10 minutes, or until the chowder has slightly thickened. Keep an eye on the chowder as it may foam and rise.
4
Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the cooled mixture to a blender, cover, and blend until smooth.
5
Return the blended chowder to the same saucepan and keep warm over low heat.
6
In a separate small saucepan, bring salted water to a boil. Add the remaining corn and finely chopped potato, and cook for 2 minutes. Then, mix in the chopped sweet peppers, cover, and cook for an additional minute or until the vegetables are tender. Drain the mixture.
7
Stir the drained vegetables into the warm chowder. Gently fold in the fresh or frozen crab meat, heating through until just warmed.
8
For a finishing touch, garnish your chowder with fresh parsley and strips of red pepper before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Deluxe Maryland Crab and Sweet Corn Chowder?
It is a rich, coastal-inspired soup featuring crab meat and sweet corn in a creamy base, paying homage to Maryland cuisine.
What are the main ingredients in this chowder?
The main ingredients include crabmeat, frozen corn, chicken broth, whipping cream, onion, garlic, and potato.
Can I use fresh corn instead of frozen?
Yes, you can substitute 1 1/2 cups of fresh corn kernels for the frozen whole kernel corn mentioned in the recipe.
What type of crabmeat is best for this recipe?
Fresh or frozen crabmeat is ideal for the best flavor, though high-quality canned crabmeat can also be used.
How do I prepare the vegetables for the chowder?
You should finely chop the onion and potato, and mince the garlic to ensure they cook evenly and integrate well.
Is this recipe suitable for Thanksgiving?
Yes, this chowder is a cherished family favorite specifically during the Thanksgiving season for its warmth and comfort.
Can I use a different type of broth?
While chicken broth is recommended for depth, you can use vegetable broth if you prefer.
How do I make the chowder base creamy?
The creaminess is achieved by adding whipping cream and blending a portion of the corn and onion mixture until smooth.
Why do I need to blend half of the chowder?
Blending half the mixture creates a thick, velvety base while leaving the rest of the vegetables whole for texture.
Can I use heavy cream instead of whipping cream?
Yes, heavy cream can be used as a substitute, which will result in an even richer and slightly thicker chowder.
What kind of sweet peppers should I use?
The recipe suggests using either yellow or green sweet peppers, which provide a mild sweetness and color.
How long does it take to cook the potatoes?
The finely chopped potatoes only need to be boiled for about 2 minutes to become tender.
Can I use canned crabmeat?
Yes, canned crabmeat is a suitable and convenient option for this recipe.
How do I garnish the chowder?
Garnish each serving with fresh parsley and thin strips of red pepper for a professional finish.
Is this chowder spicy?
No, it is a mild and savory dish. The white pepper provides a very subtle heat that is not overwhelming.
Can I make this recipe dairy-free?
You can attempt a dairy-free version using coconut milk or a plant-based heavy cream, though the flavor will vary.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
Can I freeze this chowder?
Freezing is not recommended as the cream-based broth may separate or change texture upon thawing.
What should I serve with this chowder?
It pairs beautifully with crusty bread, oyster crackers, or a light seasonal side salad.
How do I prevent the cream from foaming too much?
Keep the chowder at a gentle simmer and avoid high heat once the whipping cream has been added.
Can I add other seafood to this recipe?
Yes, you could add shrimp or scallops, but the traditional Maryland style focuses on the crab.
What is the texture of the finished chowder?
The chowder has a smooth, creamy base with tender chunks of corn, potato, and sweet crabmeat.
Can I skip the blending step?
You can skip it if you prefer a chunkier, broth-like soup, but you will lose the signature creamy thickness.
How many servings does this recipe make?
This recipe typically serves approximately 4 to 6 people depending on the portion size.
Is there a substitute for white pepper?
You can use black pepper, though white pepper is used to maintain the clean, light color of the cream base.
Can I use red onion instead of a medium onion?
Yes, though it may slightly tint the chowder and offer a slightly sharper flavor than white or yellow onions.
How do I know when the onion is ready?
Sauté the onion until it is soft and translucent; be careful not to let it brown or caramelize.
Can I add celery to the base?
Adding finely chopped celery during the initial sauté step would be a great way to add extra aromatic flavor.
What type of cooking oil is recommended?
A neutral cooking oil like vegetable, canola, or grapeseed oil is best for sautéing the aromatics.
Is this a traditional Maryland dish?
Yes, the recipe is designed to pay homage to the classic seafood-heavy coastal cuisine of Maryland.