Description
This rich and comforting chowder brings together tender crab, naturally sweet corn, and warm spices in a luxuriously creamy broth. It’s the kind of soup that feels indulgent yet balanced—perfect for chilly evenings, special dinners, or anytime you want a bowl of seaside-inspired comfort.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ cup onion, finely diced
- ½ cup celery, finely chopped
- 2 garlic cloves, minced
- 3 cups corn kernels (fresh or frozen)
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 2 cups seafood stock
- 1 cup heavy cream
- ½ cup whole milk
- 1 pound lump crab meat, picked over
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Build the flavor base: Warm the olive oil in a large pot set over medium heat. Add the onion and celery, stirring occasionally until soft and translucent, about 5–7 minutes. Mix in the garlic and cook briefly until fragrant.
- Layer in the spices: Sprinkle in the smoked paprika, cayenne, thyme, and rosemary. Stir constantly for about 30 seconds to awaken the spices and deepen their flavor.
- Add the corn: Stir the corn kernels into the pot, allowing them to heat through and mingle with the aromatic vegetables.
- Simmer the broth: Pour in the seafood stock and bring the mixture to a gentle simmer. Let it cook for a few minutes so the flavors begin to meld.
- Make it creamy: Slowly stir in the heavy cream followed by the milk, keeping the heat low to avoid boiling. The chowder should look silky and smooth.
- Fold in the crab: Carefully add the crab meat, stirring gently so the chunks stay intact. Let the chowder warm through without aggressive stirring.
- Season and serve: Taste and adjust with salt and black pepper as needed. Ladle into bowls and finish with a sprinkle of fresh parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner