Winter Corn + Blue Crab Chowder

Winter Corn + Blue Crab Chowder

Every time I make soup, especially a hearty winter comfort soup, I think…you know, I don’t make enough soup.

Because soup is magic. It’s a hearty hot hug for your insides.

It stocks you up with warmth that can last all day – especially if you take a small thermos of it with you. I do.

To me, it’s as drinkable as it is spoonable, which is why I feel every cozy house deserves a gigantic soup mug or two in the kitchen.

So why don’t I make more soups, I wonder to myself. After all, there’s so many delicious flavors in them, they’re so portable, they’re easy to store, they…

I chop celery and consider. I chop the bell pepper and ponder. I chop the yellow onion and cogitate. I peel and dice the potatoes and muse. I…

After a while, I stop wondering.

My meez is freaking en place, sure, but there is a lot to chop when it comes to soup.

A lot to saute.

A lot of separate ingredients to prepare and then simmer for what seems like forever until you can taste said soup at the end of the journey.

The solution? Chop everything the night before and throw as much as you can into your crock pot and let that ish simmer the whole next day.

Crock pots are awesome, no matter what This is Us tells you.

For this recipe, put everything except the cream and the crab into the crock pot stoneware and leave it in the fridge overnight. The spices will seep in and marinate everything really nicely.

Then the next day, put it on your crock pot to cook on low and by the time you get home, you throw in a little more water or chicken stock, fold in the cream and crab, and you’ve got an amazing hearty dinner that won’t take you 45 minutes to prepare.

But even if you do decide to go in from scratch, it’s a well spent 45 minutes.

Especially for this hearty and subtly spicy corn and blue crab chowder. Cook it on the weekend and enjoy it throughout the week, and you can even stick some in the freezer for another day.

Winter Corn + Blue Crab Chowder

Serves 8 {and freezes nicely!}.

What You’ll Need:

  • 4 slices bacon
  • 4 tbsp butter
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 3 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 3 tbsp all-purpose flour
  • 3 cups fresh corn kernels {about 6 ears}
  • 1 pound fresh lump crabmeat, drained and picked
  • 1 cup heavy cream
  • 2 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • oyster crackers

How to Make It:

1. Place the diced potatoes in a large stock pot and just cover with water. Raise water to a boil and let cook for about 5 minutes, until the potatoes are just tender. Set aside.

2. Place the bacon in a large stock pot over medium heat and cook about 2 minutes on each side, or until soft cooked. Chop the bacon into small pieces and set aside.

3. Place the butter in the same stock pot and saute the celery, bell pepper, and onion for about 2 minutes, or until the onion is translucent. Turn the heat down to low and add the flour and stir in until the mixture is has thickened, about 5 minutes.

4. Add the chicken broth and stir. Then add the bacon {all but a couple tbsp for garnish}, potatoes, parsley, spices, and corn. Let the mixture simmer for about 15-20 minutes on low heat, stirring occasionally to keep the mixture from sticking to the bottom of your pot.

5. Slowly add in the cream and gently fold in the crab meat. Let cook for an additional 5 minutes or until the crab meat is thoroughly heated.

6. Serve garnished with crumbled bacon and oyster crackers.

What’s your favorite comfort soup? And what are your shortcuts for making it quickly?

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