American 30 min

Crab and Corn Chowder

Name: Crab and Corn Chowder
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb lump crab meat, picked for shells; 4 ears corn, kernels cut off (or 3 cups frozen corn); 4 strips thick-cut bacon, diced; 1 large yellow onion, diced; 3 cloves garlic, minced; 2 stalks celery, diced; 3 medium Yukon Gold potatoes, diced; 3 cups clam juice or chicken broth; 1 cup heavy cream; 2 tablespoons butter; 1/2 teaspoon Old Bay seasoning; Salt and white pepper; Fresh chives for garnish

seafoodcomfort-foodgluten-freehigh-protein

Ingredientsfor 2

490

Cal

30g

Protein

38g

Carbs

26g

Fat

11 lb lump crab meat, picked for shells
24 ears corn, kernels cut off (or 3 cups frozen corn)
34 strips thick-cut bacon, diced
41 large yellow onion, diced
53 cloves garlic, minced
62 stalks celery, diced
73 medium Yukon Gold potatoes, diced
83 cups clam juice or chicken broth
91 cup heavy cream
102 tablespoons butter
111/2 teaspoon Old Bay seasoning
12Salt and white pepper
13Fresh chives for garnish

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Instructions

1
Cook bacon in a heavy pot over medium heat until crispy. Remove bacon, leave 2 tablespoons fat. Cook onion and celery in the fat for 5 minutes. Add garlic and cook 1 minute. Add potatoes, corn, broth, and Old Bay. Simmer for 15 minutes until potatoes are tender.
2
Purée 2 cups of the soup and return it to the pot — this creates a creamy base while keeping the chunky texture.
3
Reduce heat to low. Stir in cream and butter. Add crab meat gently, folding to avoid breaking up the lumps. Heat 3–4 minutes without boiling. Season with salt and white pepper. Serve topped with crispy bacon and fresh chives.