Chesapeake Bay Crab and Corn Chowder

Delight in a hearty bowl of Chesapeake Bay Crab and Corn Chowder, a rich and creamy twist on a Maryland classic. This comforting soup blends the sweetness of crab and corn with aromatic vegetables and spices, offering a taste of the shore in every spoonful.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 lb fresh crab meat

2 cups corn kernels

1 cup diced potatoes

1 cup chopped onions

1 cup diced celery

1 cup diced carrots

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tbsp olive oil

1 tsp Old Bay seasoning

1 tsp thyme

Salt and pepper to taste

1 tbsp chopped parsley

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onions, celery, carrots, and garlic; sauté until softened, about 5 minutes.

3. Stir in potatoes, corn, chicken broth, and Old Bay seasoning. Bring to a boil.

4. Reduce heat and simmer for 15 minutes, or until potatoes are tender.

5. Stir in crab meat and heavy cream; cook for an additional 5 minutes.

6. Season with thyme, salt, and pepper to taste.

7. Garnish with parsley before serving.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat gently on the stove over low heat, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.