Looking for a delicious and indulgent meal that will wow your taste buds? This Creamy Corn and Crab Chowder recipe is sure to impress! Made with fresh corn, lump crab meat, and cream, this chowder is perfect for a cozy night in or a dinner party with friends.
Ingredients:
- 1 pound lump crab meat
- 4 cups fresh corn kernels (about 4 ears of corn)
- 4 slices of bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside.
- Add the onion to the pot and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add the flour to the pot and stir to combine. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth, making sure there are no lumps. Add the corn, Old Bay seasoning, salt, and pepper.
- Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Add the lump crab meat and heavy cream to the pot and stir to combine. Cook for another 5-10 minutes until heated through.
- Remove from heat and stir in the butter until melted.
- Serve hot, topped with the reserved bacon and fresh herbs if desired.
This image showcases the beautiful rich color and creamy texture of the chowder. The chunks of crab meat and corn are visible and enticing, making your mouth water just looking at it.
This image shows all the fresh ingredients needed to make the chowder. The bright yellow corn and the lump crab meat are fresh and inviting. The bacon and onion are also visible, adding to the overall appeal of the image.
This image shows the cooking process of the chowder. The pot on the stove is bubbling with the creamy soup, and the steam is rising from the pot. The image is well-lit and well-composed, making it visually appealing.
