Published:
Jul 17th 2024
by 
Last updated: Dec 22nd 2024
Crab and chowder is a quick, easy meal that comes together in 30 minutes. The result is a thick and creamy chowder that is extremely delicious. The chowder is so rich and creamy that you feel like you're eating a bowl of chowder by the beach. The only thing that will make this corn and crab chowder better is some keto crackers to dip into it. Either way, this chowder will be so delicious you have to get a second bowl.
Where did corn and crab chowder come from?
It is unclear exactly where corn and crab chowder came from. However, most people believe it was born in Louisiana.
How is chowder different from soup?
Chowder is technically a soup. However, it's made with broth that may contain seafood and vegetables. Additionally, the chowder is thickened with flour and cream. In contrast, soup is made from water or broth. It can contain pasta, fruit, meat, vegetables, grains, or seafood.
Is chowder a soup or stew?
Even though it looks like a stew, chowder is technically a soup because the base is made from broth or water.
How many carbs are in crab chowder?
There are 17.3 grams of carbs in each serving of crab and corn chowder.
Time & Serves
Ingredients
2 tablespoons of Olive Oil
1 medium White Onion, diced
2 medium stalks of Celery, diced
1 medium Carrot, peeled, diced
1 clove Garlic, minced
1 Bay Leaf
1 teaspoon Old Bay seasoning
1/2 teaspoon crushed Red Pepper flakes
1/2 Jalapeño, seeds removed, minced (optional)
2 tablespoons Unsalted Butter
1/4 cup Cassava flour
2 cups low-sodium Vegetable broth
1 1/2 cups frozen Corn Kernels
16 oz. lump crab meat
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 cup Heavy Cream
2 tablespoons fresh Parsley, chopped
Instructions
Add olive oil to a Dutch oven. Set it over medium-high heat.
Add the diced onions, celery, and carrots. Cook them for 5 minutes, occasionally stirring until they are tender.
Add the garlic, bay leaf, Old Bay seasoning, crushed red pepper flakes, and jalapeño.
Add the butter and let it melt.
Gradually add the cassava flour and stir to combine and cook for 2 minutes until it is slightly browned.
Add the low-sodium vegetable broth, corn, lump crab meat, kosher salt, and black pepper and cook it for 10 minutes.
Stir in the heavy cream and cook it for another 5 minutes until the chowder reaches your desired thickness.
Divide the chowder between 4 bowls, then sprinkle the parsley on top of the chowder.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment