Creamy Corn, Crab & Shrimp Chowder
A rich and flavorful seafood chowder loaded with shrimp, crab, and sweet corn creamy, comforting, and perfect for chilly nights.
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
½ red bell pepper, diced
¼ tsp smoked paprika
¼ tsp Old Bay seasoning (or more to taste)
Salt & pepper to taste
2 tbsp all-purpose flour
3 cups seafood stock (or chicken broth)
2 cups corn kernels (fresh, frozen, or canned)
1 medium potato, peeled and diced
1 cup heavy cream (or half-and-half for lighter version)
½ lb medium shrimp, peeled and deveined
6 oz lump crab meat (fresh or canned, drained)
1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions:
In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and bell pepper. Cook for 5 minutes until softened. Stir in garlic, smoked paprika, Old Bay seasoning, salt, and pepper.
Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste.
Gradually pour in the seafood stock while stirring. Add diced potatoes, bring to a gentle simmer, and cook for 10–15 minutes until potatoes are tender.
Stir in corn and heavy cream. Add shrimp and cook 3–4 minutes until pink. Gently fold in crab meat and heat through for 2 minutes do not overcook.
Adjust seasoning as needed. Garnish with parsley or chives. Serve warm with crusty bread or oyster crackers.
Recipe Benefits:
High-protein seafood chowder loaded with shrimp and crab for lean, healthy protein.
Creamy & comforting perfect for cozy dinners, fall meals, and family gatherings.
Quick & easy seafood soup ready in 30–40 minutes using simple ingredients.
Naturally gluten-friendly option swap flour for cornstarch if desired.
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Warm up with this Creamy Corn, Crab & Shrimp Chowder, a rich and hearty seafood soup made with sweet corn, tender shrimp, and lump crab in a silky broth. Easy, comforting, and perfect for cozy dinners!