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Creamy crab and corn chowder with sweet corn, crab meat, herbs, and black pepper

Crab and Corn Chowder

A milk-and-stock chowder with tender potatoes, cooked corn and already-cooked crab folded in near the end.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 3 cups unsalted seafood stock prepared
  • 8 oz potato peeled and cut into 1/2-inch cubes
  • 2 cups cooked corn kernels plain canned corn, drained, is suitable
  • 1 cup whole milk
  • 1/4 tsp sweet paprika
  • 1/4 tsp ground black pepper
  • 8 oz cooked pasteurized refrigerated crabmeat picked over for shell
  • 1/4 tsp salt optional, use only after tasting
  • 2 tbsp chopped parsley optional garnish

Instructions
 

  • Measure the ingredients and prepare the vegetables. Keep the cooked pasteurized refrigerated crabmeat chilled while making the base.
  • Melt the butter over medium heat. Cook onion and celery for about 5–6 minutes until beginning to soften. Add garlic for 1 minute, then stir in the flour for 1 minute without deeply browning it.
  • Gradually stir in the prepared stock. Add the potato cubes, bring to a gentle simmer and cook about 12–15 minutes, stirring periodically, until the potatoes are tender.
  • Stir in cooked corn, whole milk, paprika and pepper. Heat gently until hot, stirring and avoiding a prolonged rolling boil during the initial finishing stage.
  • Fold in the cooked crab and heat the completed chowder thoroughly to 165°F (74°C), then taste before using the optional salt. Divide among four bowls and add the optional parsley. Serve promptly.

Notes

Use cooked pasteurized refrigerated crabmeat, not raw crab; follow its label and use-by date. Corn must already be cooked; preparing raw or frozen corn, stock and sides is not included in the time estimates. Contains crustacean shellfish, wheat and milk; check stock and other labels for additional allergens. Cooking times are estimates. Refrigerate promptly in shallow containers within 2 hours, or 1 hour above 90°F, at 40°F or below. Follow shorter package storage limits. Reheat only the portion needed to 165°F, stirring and bringing the soup to a boil; the dairy texture may change.