Shrimp, Corn And Crab Chowder
A rich, creamy seafood chowder combining shrimp, crab, and sweet corn, perfect for comfort food lovers and seafood enthusiasts seeking a hearty, flavorful dish.
Ingredients
Instructions
- Pour heavy whipping cream into a pot, add water and 2 tablespoons crab boil, and bring to a boil.
- Reduce heat to low and add cream of celery soup, blending with a wire whisk until smooth.
- Add frozen corn to the soup mixture.
- Sauté green onions, shrimp, and crab meat in a small amount of olive oil.
- Pour the sautéed mixture into the soup.
- Adjust crab boil seasoning to taste and simmer for at least 30 minutes.
Tips & Substitutions
For a creamier chowder, consider adding a bit of diced potatoes to the mix. If fresh crab is unavailable, canned lump crab meat can be a convenient substitute. Adjust the seasoning based on your preference, and feel free to add a touch of Old Bay seasoning for extra flavor. This chowder can also be customized with other seafood, making it versatile within seafood recipes.
Serving Suggestions
Serve the chowder hot, garnished with additional chopped green onions for a fresh touch. This dish pairs beautifully with crusty bread or a simple side salad for a complete meal. For a delightful appetizer, consider following it up with Ashley's Crab Puffs to enhance the seafood theme.
Storage & Reheating
Leftover chowder should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring frequently to prevent sticking, or microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp, Corn And Crab Chowder contains roughly 411 calories, with 8g protein, 34g carbohydrates, and 29g fat. It is an excellent source of vitamin A (35% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1382mg per serving (60% of the Daily Value).
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 fresh corn instead of frozen corn?
Yes, you can definitely use fresh corn! Just make sure to cook it until tender before adding it to the chowder. Fresh corn will add a sweet, crisp texture that enhances the overall flavor of the dish.
Is it possible to make this chowder dairy-free?
Absolutely! You can substitute the heavy cream with coconut cream or a dairy-free cream alternative. Additionally, replace the cream of celery soup with a dairy-free version or make your own using vegetable broth and pureed vegetables for a similar texture.
How can I thicken the chowder if it’s too thin?
If your chowder turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and adding it to the pot, stirring until combined. Alternatively, you can simmer it uncovered for a bit longer to reduce the liquid.
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).