Crab and Corn Chowder

February 22nd, 2017


3 tablespoons butter
1 medium onion, diced
2 large stalks celery, diced
1 red pepper, diced
4 ears of corn, remove the kernels from the cob and set both aside
1 Idaho potato, diced
2 cloves garlic, minced
2 tablespoons flour
1 teaspoon Old Bay seasoning
½ teaspoon paprika
2 cups of milk
3 cups of corn stock (you will use the corn cobs to make a 10 minute stock)
1 bay leaf
1 ½ – 2 teaspoons Worcestershire sauce (you can always add more later)
2 cups imitation crab, diced (real crab will work too)
3 scallions, thinly sliced for garnish


In a large, heavy bottomed pot, melt the butter. Add the onions and sauté about 5 minutes. If it is cooking too fast i.e. the onions are starting to brown, either turn down the heat or add a bit of extra virgin olive oil. Once translucent, add the celery, pepper, corn, potato, and garlic. Cook about 2-3 minutes. Add the flour, Old Bay, paprika, salt and pepper and cook another 2-3 minutes. Stir regularly to prevent the flour from burning.

In a separate pot, add the 4 corn cobs and cover with water (at least 4-5 cups of water). Bring to a boil, reduce to a simmer, cover and cook about 10 minutes. The water will smell flavorful. Strain and reserve corn stock.

To the large pot with the vegetables, add the milk, corn stock and bay leaf. Simmer gently for 10 minutes or until the potatoes are soft. Add the Worcestershire sauce and crab. Cook just another minute or two, until the crab is hot. Serve with scallions on top.

**If you are looking for a gluten free option, take one cup of the soup with all the vegetables and puree it.  This will give you a thick soup without adding flour.

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