Classic Corn And Crab Chowder

This classic Corn and Crab Chowder is delicious and decadent and a perfect use for seasonal summer corn. The sweetness of the corn and the crab combined with the saltiness of the bacon creates something truly magical. If you don’t want the bacon, just leave it out!

By @dianemorrisey

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 1 large onion
• 2 cloves garlic
• 2 celery ribs
• 2 medium carrots
• 2 leeks
• 2 large russet potatoes
• 1 red chili or jalapeño
• 4.5 large ears fresh sweet corn
• 6 slices bacon
• 1 large onion
• 2 cloves garlic
• 2 celery ribs
• 2 medium carrots
• 2 leeks
• 2 large russet potatoes
• 1 bay leaf
• 1 heaping tbls Old Bay seasoning
• 1 red chili or jalapeño
• 1.5 tsp kosher salt
• 0 to taste fresh ground black pepper
• 32 oz carton chicken or seafood stock
• 4.5 large ears fresh sweet corn
• 1 pound fresh lump crab meat
• 1 cup heavy cream
• 6 slices bacon
• 0.25 cup fresh parsley
• 0.25 cup chives

Instructions

1. Using a sharp knife, chop the onion, garlic, celery, and carrots into small uniform pieces. Slice the leeks into half moons and rinse in cold water to remove any dirt.
2. Peel and dice the russet potatoes into small cubes. Seed and chop the red chili or jalapeño.
3. Husk the corn and remove the silk. Using a sharp knife, carefully slice the kernels from the cob.
4. In a large pot over medium heat, cook the bacon until crispy. Remove bacon and set aside on paper towels.
5. To the bacon drippings, add the chopped onion, garlic, celery, carrots, and leeks. Sauté over medium heat until soft, about 8 minutes.
6. Add diced potatoes, bay leaf, Old Bay seasoning, chopped chili, kosher salt, and black pepper to the pot.
7. Pour in the chicken or seafood stock and bring the mixture to a simmer. Cook partially covered over medium heat for about 8 minutes, or until the potatoes are partially done.
8. Remove and discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender and purée until smooth.
9. Stir the puréed mixture back into the pot. Add the corn kernels, crab meat, cream, and chopped bacon.
10. Cook the chowder gently, uncovered, until the corn is tender, about 8 minutes.
11. Stir in the finely chopped parsley and chives. Taste and adjust seasoning as needed.
12. Serve the chowder hot, garnished with extra parsley and chives if desired.