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Healthy low carb recipes that are easy to make

30 Minute Crab Chowder

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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!

30 Minute Corn and Crab Chowder

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!

Corn and Crab Chowder is a creamy and simple dish that is on the table in 30 minutes! The Foodie Affair

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!

Corn and Crab Chowder is a creamy and simple dish that is on the table in 30 minutes! The Foodie Affair

Yield: 4

30 Minute Crab Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1/4 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
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half
  • Garnish with more Old Bay Seasoning and chopped chives

Instructions

  • 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.
    • © Sandra @ The Foodie Affair
    Category: Soup

    Corn and Crab Chowder is a creamy and simple dish that is on the table in 30 minutes! The Foodie Affair

    Corn and Crab Chowder is a creamy and simple dish that is on the table in 30 minutes! The Foodie Affair
    Hugs Sandra Signature
     

    Reader Interactions

    Comments

    3. This looks fantastic and be rest assured, there is plenty more winter to be had here in the midwest before we see any sign of spring! I wish crab was less expensive here, because this recipe looks delicious! Maybe I’ll splurge the next time it’s on sale and make this before winter ends this year!

      Reply

    5. Delicious creamy crab chowder, I could certainly go for a bowl right now. It has been cool and damp in Hong Kong and without heat it feels really cold and soups are really hitting the spot.

      Reply

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