Corn & Crab Chowder
Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
1 hrsThis chowder starts with a trick that changes the whole game: the corn gets blended into a smooth puree, then strained. What you’re left with is pure, concentrated corn flavor as the base of the soup.
From there, it goes in a seriously good direction. Lump crab gets folded into the silky broth along with roasted poblano peppers and a single diced chipotle for that deep, smoky warmth that sneaks up on you.
Heavy cream and whole milk make it rich without turning it into a brick. The chowder stays elegant and light enough that you’ll want seconds.
Chef Tips
- Press hard on the solids when straining. You want every drop of that sweet corn liquid in the pot.
- Use fresh corn when it’s in season for the brightest flavor. Frozen works well in the off months.
- One chipotle pepper adds a gentle smoke. Add a second if you like real heat.
- Pick through the crab meat carefully for shell fragments before adding it to the chowder.
Ingredients
Directions
Melt 2 tablespoon butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes.
Transfer to a blender and add corn kernels, water and cornstarch.
Blend until smooth. Melt remaining butter in same pan.
Add purée, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes.
Add milk and heat to a simmer.
Cover partially and simmer 15 minutes, stirring often.
Strain soup, pressing on solids to remove as mush liquid from the corn as possible.
Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt.
Heat to a simmer. Serve hot, garnished with thyme or cilantro.
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