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Crab and Corn Chowder
Crab and Corn Chowder
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Maryland-inspired chowder with sweet corn, smoky bacon, potatoes, cream, and crabmeat for a delicious twist!
Ingredients:
  • 4 slices thick-cut bacon (4 ounces), cut into thin strips
  • 1 large leek, trimmed and halved lengthwise, cut into thin, half-moon slices
  • 2 stalks celery, finely diced
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup dry white wine
  • 2 russet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch pieces
  • 4 cups low-sodium chicken stock
  • 3 cups corn kernels (about 3 ears of fresh corn)
  • 1 pound fresh or frozen crab meat
  • 3/4 cup heavy cream, or more to taste
  • Juice of 1/2 lemon (2 tablespoons, or more to taste)
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large soup pot over medium heat, crisp up the bacon until it releases its flavorful fat and starts to turn crispy, which should take about 3 minutes. Then, add in the leek, celery, salt, and pepper, and continue to cook until everything has softened, stirring frequently for another 3 minutes.
  • Pour in the wine, stir and bring to a gentle simmer. Toss in the diced potatoes and chicken stock. Simmer uncovered until the potatoes are tender, about 10-12 minutes.
  • Complete the chowder by adding the corn to the pot and simmering for 3 minutes. Then, incorporate the crabmeat and cream and continue simmering for another 3 minutes until the chowder is heated through. Finish by stirring in the lemon juice and parsley. Adjust seasoning with more salt, pepper, and lemon juice to taste. Serve hot. Store any remaining soup in the refrigerator for up to 3 days. Enjoy this dish? Share your feedback by rating it below!

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