Dungeness Crab & Corn Chowder

First thing’s first. Today my blog reached a little milestone 20,000 page views: I am well aware of what a small number that is when you consider the fact that other sites far exceed that many page views in a single day, but then I try to picture 20K of anything- people, dollars, jelly beans…and my mind is kind of blown. It’s mucho, you guys.

 

So I just wanted to put a great big THANK YOU out into the world to anyone who has taken a moment out of their day to pop over into my world for a bit and take a look at what’s cooking in my kitchen, which today happens to be a hearty, zesty, yummy (and spicy if you’re all about the Cholula like I am) Crab & Corn Chowder.

 

It comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab I purchased at the seafood counter (precooked, so no messy shells to deal with). Feel free to dress this chowder up however you’d like, it would be heavenly served up in a sourdough bread bowl, but I’m partial to a sprinkle of crisp, green scallions and a healthy dousing of hot sauce.


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Dungeness Crab & Corn Chowder

A simple crab chowder that comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab.

Course dinner, Main Course
Cuisine American
Keyword corn chowder recipe, crab chowder, seafood chowder
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 about 1 1/2 quarts
Calories 700 kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 Tbsp unsalted butter
  • 4-6 baby red potatoes diced
  • 3 ribs celery chopped
  • 1 medium yellow onion chopped
  • 1 dried bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 Tbsp. Old Bay or other seafood seasoning blend
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 3 cups whole milk
  • 2 cups fresh or frozen corn kernels
  • 8 ounces cooked lump dungeness crab
  • 2 Tbsp. scallions thinly sliced
  • Hot sauce and lemon to taste

Instructions

  1. Heat a large pot over medium heat and add oil and butter.
  2. Add potatoes, celery, onion and bay leaf to the pot and season with salt, pepper and Old Bay. Sauté until onions and celery soften, about 5 minutes.
  3. Add flour to pot and cook for 2 minutes, stirring constantly. Stir in broth and milk and bring soup to a boil, then reduce heat and simmer until soup thickens slightly, about 5-10 minutes.
  4. Add corn and crab meat and simmer soup for another 5 minutes.
  5. Remove bay leaf before serving. Ladle soup into bowls and garnish with hot sauce, a squeeze of lemon and sliced scallions.

Recipe Notes

Feel free to dress this chowder up however you’d like, it would be heavenly served up in a sourdough bread bowl, but I’m partial to a sprinkle of crisp, green scallions and a healthy dousing of hot sauce.

Dungeness Crab & Corn Chowder | This elegant yet comfortin chowder comes together in a flash with tons of seafood flavor thanks to the fresh, succulent, Dungeness crab #chowderrecipes, #seafoodrecipes

 

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