In the winter months, chowder always hits the spot. While this warm treat is undoubtedly good any time of year, it just hits a little different when the weather turns cold. This crab and corn chowder is great if you have a taste for seafood and want something that’s […]
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In the winter months, chowder always hits the spot. While this warm treat is undoubtedly good any time of year, it just hits a little different when the weather turns cold. This crab and corn chowder is great if you have a taste for seafood and want something that's incredibly filling and satisfying. The marriage of crab and corn is so wonderful, and flavors of the soup will explode in your mouth. Whether you're making this for a family dinner or to impress your friends, it's a wonderful idea for any and every occasion.
Recipe developer Susan Olayinka of The Flexible Fridge came up with this wonderful dish that is sure to leave you wanting more. As for her favorite part about this recipe? She says it's the star ingredient. "That it uses crab. It seems like such a fancy ingredient but it can be an every day ingredient used in soup ... also the fact that I have sweet corn on my favorite vegetables," Olayinka shares.
Keep scrolling to find out how to make this wonderful crab and corn chowder. It's sure to be a family favorite at your house!
Gather the ingredients for crab and corn chowder
Are you ready to get cooking? Before you start, you must gather all of the ingredients needed to whip up this fantastic dish. When you go to the store, be sure to swing by the produce section first. There, you can grab a yellow onion, carrot, and medium-sized potato. You will also want to pick up some extra-virgin olive oil and all-purpose flour. In addition, you will also need a few everyday items like salt and chicken stock. While you're there, purchase some sweet corn and white crabmeat. Last but not least, get crème fraîche and chives. Once you have all of the items in front of you, it's time to start.
Peel and cut the veggies
Start with your veggies, a cutting board, and a sharp knife to begin the actual cooking process. First, start with the onion, and peel the skin off. Then, dice it into tiny pieces. Next, pull out your carrots, and cut those as well. Last, you need to peel and chop your potato into ½-inch cubes. "I just use a potato peeler, which would work fine, and cutting them into 1-inch cubes [works well,] too," Olayinka shares.
Now you will place the extra-virgin olive oil in the middle of the pot you will use. Kick the heat up to medium-high, and move on to the next step.
Cook the veggies
Place the onions into the pot, and cook for about two to three minutes until they turn translucent. In most recipes, you cook the onions first, because they tend to take a little longer than the other veggies, and they're much tastier when they're cooked well.
Next, add the carrots and the potatoes. Yep, that's all of your veggies. Cook everything for an additional five minutes. By now, your kitchen should start to smell pretty incredible.
Then, throw in the all-purpose flour, and stir until it coats all of the veggies. Sprinkle the salt over the top. Now, we're in business!
Add the chicken stock, sweet corn, and crab
There are only a few more items that you need to add to the mix, so we'll just get going on them right away. Start with the chicken stock, which gives the soup just the right amount of liquid and also helps the veggies to cook and get softer. Then, add in the sweet corn and the crabmeat. "Canned crab will be fine," Olayinka shares. Of course, you could also use fresh, if you'd prefer. Stir everything gently, so it mixes together. Set your timer for 30 minutes, and let the soup cook.
Add the crème fraîche, and serve
Once your timer goes off after 30 minutes, take the pot off the stove. Then, turn the heat to low-medium, and add the crème fraîche. Stir everything together, and cook for another five minutes. Then, roughly chop the chives.
After five minutes, spoon the soup into bowls, and then top with fresh chives. "Serving suggestions with some crusty bread and butter or with a salad," Olayinka shares. Even though the soup has seafood, you can still keep any extras. "Leftovers can keep for three to four days in the fridge," Olayinka says.
Enjoy! This is certainly one lovely soup.
