Creamy and simple Corn and Crab Chowder is a hearty soup that can be on the table in 30 minutes! This simple dish is filled with the meat from crab claws, potatoes and sweet corn!
Technically it’s still winter guys! Instead of shopping for cute sandals and fun spring shoes like these Chucks we should be wearing sweaters, boots and filling our bellies with warm soups! No?
Seriously not sure what to think of this unseasonably warm weather. I think California got a week of solid rain and then Mother Nature decided to go straight to spring! The thin blanket of golden yellow pollen that covers the cars is no joke!
We need more rain. Lots more. Where the heck did El Nino go?! I’ll un/patiently wait for more rain because I’m still in cozy, cuddly warm soup and stew mode.
With warm weather Pacific Grove will get a thick layer of fog that rolls into town, which tricks us into thinking it is chilly outside. I’m good with that since is sets the mood for a big bowl of chowder!
Chowder is on restaurant menus in Monterey year round. In fact, there is a yearly contest and poll for which restaurant makes the best chowder! I’m certain you’ve eaten the classic chowder made with clams and chunky potatoes, but for this dish I added crab instead of clams and threw in some corn!
Those sweet flavors brings the flavor of spring to this Corn and Crab Chowder dish adding a bright splash of color just like a burst of sunshine! Mother Nature approved!
- 2 tablespoons olive oil
- 3 tablespoons butter, unsalted
- 2 medium potatoes, peeled and diced into chunks
- 3 celery stalks, diced
- 1 medium onion, chopped
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon Old Bay Seasoning
- ¼ teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- ¼ cup dry sherry
- 3 cups seafood stock (you can use chicken too)
- 16 ounces crab claws meat
- 1 10 ounce package sweet corn kernels, frozen
- 1½ cups whole milk
- 1½ cups half and half
- Garnish with more Old Bay Seasoning and chopped chives
- Heat stock pot over medium high heat with olive oil and 2 tablespoons of butter. Add the potatoes, celery, onion. Season with salt and pepper. Stir in the Old Bay Seasoning and cayenne pepper. Cook for 5 minutes (continue to stir).
- Sprinkle flour over potato mixture. Cook for another minute. Add the Sherry coating all the ingredients. Add the bay leaf and stir in the stock warming all the ingredients, and then add the milk and half and half. Cook for about 5-7 minutes while the broth begins to thicken. Add the corn and crab meat to warm. Serve.