Crab Corn Chowder
A creamy, flavorful crab and corn chowder featuring fresh dill and lemon, perfect for comforting dinners or special occasions that highlight seafood and sweet corn flavors.
Ingredients
Instructions
- Chop and sauté onions in Parkay margarine until translucent.
- Add minced garlic and sauté together until fragrant.
- Add fresh or thawed snow crab and cook briefly.
- Stir in dill and creamed corn.
- Hold at this point; just before serving, heat the mixture.
- Add heavy cream to the chowder.
- Garnish with a thin slice of lemon and a sprig of fresh dill.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the onions. If fresh crab is unavailable, canned or frozen crab can work as a substitute. Always adjust the seasoning to your preference, and feel free to add some diced potatoes for extra heartiness. This chowder pairs beautifully with American recipes that feature seafood.
Serving Suggestions
Serve the chowder hot, garnished with a thin slice of lemon and a sprig of fresh dill for a burst of flavor. This dish pairs well with crusty bread or a light salad for a complete meal. For a delightful twist, consider serving it alongside a seafood recipe like Shrimp Curry Casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent it from scorching. Avoid boiling, as this can cause the cream to separate and alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Corn Chowder contains roughly 18 calories, with 1g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of seafood in this chowder?
Absolutely! While crab is the star of this recipe, you can substitute it with shrimp, lobster, or even a mix of your favorite seafood. Just ensure that the seafood is cooked properly and adjust the cooking time accordingly.
Is it possible to make this chowder dairy-free?
Yes, you can make a dairy-free version by using coconut milk or a non-dairy cream alternative instead of heavy cream. Additionally, opt for a dairy-free margarine in place of Parkay to maintain the flavor and texture.
How can I make this chowder thicker?
To thicken the chowder, consider adding a slurry made from cornstarch and water, or you can puree a portion of the chowder and stir it back in. Adding diced potatoes that break down during cooking can also help achieve a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).