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,
Karista
Crab and Corn Chowder
Ingredients
- 2 tablespoons ghee or avocado oil
- 1 yellow onion, diced
- 1 red pepper, small diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 2-3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon chopped fresh chives
- 2 cups diced potatoes (I like the creaminess of yellow or yukon gold potatoes)
- 2-3 cups vegetable broth, or enough to just cover the potatoes
- 1 bay leaf
- 1 1/2 cups frozen sweet corn, thawed
- 6-8 ounces crabmeat, about 3/4 - 1 cup
- 1/2 -1 cup heavy cream, optional
- Salt and freshly cracked black pepper to taste
- 1 teaspoon vinegar, as needed
- Garnish with chopped fresh chives or green onions
Instructions
- 1. In a large heavy bottom pot over medium heat, add the ghee or avocado oil. When the ghee/oil is hot add the onions, red pepper and celery. Sauté until soft and wilted. Then stir in the garlic and cook one minute longer.
- 2. Next, stir in the thyme, chives, bay leaf and potatoes and then add just enough vegetable broth to cover the potatoes. Bring it to a boil and then turn the heat down to a simmer. Simmer for about 10-15 minutes or until the potatoes are soft.
- 3. If you like, smash some of the soft potatoes to create a creamy texture. Then stir in the sweet corn, crab meat and heavy cream. Bring it to a simmer. At this point, if your chowder feels too thick, add additional vegetable broth or heavy cream. If it feels too thin, mix 1 tablespoon corn starch with 1 tablespoon cold water. Mix it into the chowder and bring the chowder to a low boil. This will thicken the chowder.
- 4. If you decide not to add the heavy cream, add additional vegetable broth as desired and to thicken the chowder, use the corn starch and water mentioned above. This will create a lovely texture for your chowder.
- 5. To finish, season to taste with salt and pepper. Let the chowder sit for about 10 minutes to allow the flavors to meld together.
- *Sometimes when I make a quick soup or stew I finish it with one teaspoon of white wine vinegar or balsamic vinegar. The vinegar will deepen the flavors and you'll find you won't need additional salt. For seafood soups, stews and chowders I use white wine, rice or champagne vinegar. For meat and poultry I often use balsamic or red wine vinegar.
- 6. Serve the chowder warm and garnish with chopped fresh chives or green onions.
That sounds lovely! I’m going to have to try it before the weather gets too warm.
Thank you Charity! It’s really a lovely recipe that’s easy enough for a weeknight! Enjoy, Karista
I love soups like this and make them often. I have to try your delicious looking recipe.
Thank you! I hope you enjoy it as much as we do. 🙂 Karista