Baltimore Crab and Corn Chowder

A rich and creamy soup originating from the seafood capital of the United States, featuring succulent Maryland blue crabs, sweet corn, and a hint of Old Bay seasoning.

🛒 Ingredients

• 1 cup heavy cream
• 1 large onion
• 2 cloves garlic
• 1 tsp old bay seasoning
• 1/4 tsp cayenne pepper
• 1/4 tsp crushed red pepper
• 4 cups chicken broth
• 2 medium large red potatoes
• 2 medium large carrots
• 2 stalks large celery stalks
• 2 tbsp unsalted butter
• 1 cup fresh corn kernels
• 12 oz blue crab, lump
• 1 tbsp all-purpose flour
• 1/4 cups fresh parsley

👨‍🍳 Instructions

1. 1

   Step 1: In a large pot, melt butter over medium heat. Add onion, garlic, and celery and cook, covered, for 10 minutes, or until the vegetables are tender.

2. 2

   Step 2: Stir in the flour and cook for 1 minute.

3. 3

   Step 3: Gradually add the chicken broth, whisking continuously, and bring to a boil.

4. 4

   Step 4: Reduce heat to low and simmer for 10 minutes, or until the soup has thickened.

5. 5

   Step 5: Stir in the crab, corn, and heavy cream. Cook until heated through.

6. 6

   Step 6: Season with Old Bay seasoning, cayenne pepper, and crushed red pepper. Serve immediately, garnished with fresh parsley.

7. 7

   Step 7: Prepare the blue crab: Remove the meat from shells and tear into chunks.

8. 8

   Step 8: Add the potatoes and carrots to the pot and cook for 5 minutes, or until they are tender.

9. 9

   Step 9: Use a potato masher to mash the potatoes and carrots in the pot.

💡 Pro Tips

For a thicker soup, add more flour; for a thinner soup, add more chicken broth. To prevent the crab from overcooking, add it towards the end of cooking time. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 months.

📊 Nutrition per Serving