Crab & Sweet Corn Chowder
Crab & Sweet Corn Chowder. Summer is all about a corn chowder or a seafood chowder. So why not combine them both into one?! It’s creamy, it’s summery, and it’s loaded with all that delicious crab meat and sweet jersey corn. One of those soups you can’t go wrong with whether it’s for an easy weeknight dinner or a fancy weekend gathering at the beach. So so fun and good you guys !!
Well guys…May is officially over. I am super sad but also super excited for the summer that is ahead. Memorial Day Weekend definitely felt like the kickoff, despite the horrible weather we had. Honestly, the month of May itself felt like the kickoff to me. I had an AMAZING month. Every weekend was even more relaxing, fun, and better than the last.
So into June we go. The start of a new summer month. There’s lots going on in June for me too. I already have quite a few plans and I can’t wait to see what the month brings. Rest ashore there will be A LOT of great summer recipes coming your way.
Tonight, we’re kicking off June with a summer crab and corn chowder. It’s like a crab chowder and corn chowder combined, so it’s even better. And who doesn’t love a creamy chowder loaded with corn and seafood in the summer?! I think it’s the perfect way to get June off to a good start !! Happy Tuesday guys…even though it definitely feels like Monday with the holiday weekend !! We’re already ahead on making it to our first June weekend !!
Ingredients
4 tablespoons butter
3 celery stalks; chopped
1/2 Vidalia onion; chopped
6 ears corn
olive oil for drizzling
1 quart chicken stock; divided
1/4 cup flour
1 pound crab meat
1 cup heavy cream
1/4 cup chopped parsley
salt, pepper, and cayenne pepper to taste
Directions
In a large stock pot, melt the butter. Add the celery and onion. Cook on low heat until softened for about 5 - 7 minutes.
Drizzle the corn with olive oil. Roast in a 425 degree oven for about 15 minutes. Let cool and cut off the cob. There should be about 2 cups of corn kernels. Add 1 1/2 cups to a blender or food processor with a 1/4 cup of chicken stock. Process until creamy. Add the processed corn to the celery and onion mixture. Sauté for another 3 minutes.
Add the flour and stir until combined for about 2 minutes. Slowly add the remaining broth, whisking as added. Bring to a boil and stir in the remaining corn kernels. Reduce heat and simmer for 20 minutes.
Stir in the crab, heavy cream, parsley, salt, and pepper. Cook for another 10 minutes. Adjust seasonings adding more salt and pepper and cayenne pepper and serve.
