Best Crab And Corn Chowder Recipe
Prep Time:
5 minutes
Cook Time:
42 minutes
Servings:
4 Servings
Ingredients
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 medium-sized potato, diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 3 cups chicken stock
  • 11/2 cups sweet corn, drained and rinsed
  • 1 cup white crabmeat
  • ¼ cup crème fraîche
  • 1 handful chives, roughly chopped
Directions
  1. Peel and dice the onion, carrot, and potato into 1/2-inch cubes.
  2. Place the extra-virgin olive oil into a pot, and bring the heat up to medium-high.
  3. Place the onions into the pot, and cook for 2 to 3 minutes, until translucent.
  4. Place the carrots and potato into the pot, and cook for 5 minutes.
  5. Add the all-purpose flour, and stir until the vegetables are covered with it.
  6. Add the salt, then the chicken stock, followed by the sweet corn and crab. Stir gently.
  7. Cook for 30 minutes.
  8. After 30 minutes, remove the pot from the stove. Turn the heat to low-medium, and add the crème fraîche. Stir, and cook for 5 minutes.
  9. Meanwhile, roughly chop the chives.
  10. After 5 minutes, spoon the chowder into soup bowls, and top with fresh chives.