This Crab and Corn Chowder has been a staple on my winter table this year. It’s filled with Pacific Northwest Dungeness Crab, sweet corn, potatoes and then topped with fresh chives. I call it healthyish winter comfort in a bowl.
I adore one pot meals. Which is probably why I’m a soup and stew kind of gal. Not that I don’t love a five-course meal on occasion or a beautifully roasted chicken. But sometimes whipping up a big pot of soup or stew just makes winter a little easier.
Not to mention it’s Dungeness crab season and I can literally find it everywhere. That is one of the highlights to living in the Pacific Northwest. The availability of fresh seafood is abundant.
I was at our local market a few weeks ago and Dungeness crab was on super sale! I snagged four crabs at 1 1/2 pounds each and took them home for dinner. Ranger Craig set the plates, bowls and crab cracking utensils on the table and I warmed the lemon butter. We sat at our giant wood table, just the two of us, cracking crab and making a huge disaster; while laughing and sipping white wine of course.
I’ve tried to keep this chowder recipe as simple and as healthy as possible. I’ve made it at least 10 times this winter and I’ve only changed a few ingredients. It’s layered with fresh flavors from onions, celery, red pepper, garlic and fresh thyme and then combined with diced potatoes, sweet corn and fresh Dungeness crab. I’ve added a bit of heavy cream to the recipe for that “chowder” feel but if you mash some of the potatoes you may decide you don’t need the heavy cream. A little trick I learned while working as a Private chef. I mash the potatoes or beans in a soup to make it creamy without adding dairy. I love those little tricks 😉
Crab and Corn Chowder will definitely make the rest of winter a little more delicious. Here’s hoping spring arrives soon!
Delicious Wishes and Loads of Love,