Luxurious seafood soup (Print Version)
# Ingredients:
→ For the Base
01 -
2 tbsp olive oil
02 -
1 tbsp unsalted butter
03 -
1 small onion, finely chopped
04 -
1 stalk celery, finely chopped
05 -
1/2 red bell pepper, finely chopped
06 -
3 cloves garlic, minced
07 -
3 tbsp all-purpose flour (or cornstarch for gluten-free)
08 -
1 tsp smoked paprika
09 -
1/2 tsp cayenne pepper (optional, for heat)
10 -
4 cups chicken or seafood broth
11 -
2 cups fresh or frozen corn kernels
12 -
1 large potato, diced
13 -
1 bay leaf
14 -
1 tsp Old Bay seasoning
15 -
1/2 tsp thyme (fresh or dried)
16 -
1/2 cup dry white wine (optional, for depth)
→ For the Creamy Finish
17 -
1 1/2 cups heavy cream
18 -
1 lb lump crab meat
19 -
1 tbsp Worcestershire sauce
20 -
1 tbsp fresh lemon juice
21 -
1 tbsp fresh parsley, chopped
22 -
Salt and black pepper, to taste
→ For Serving
23 -
Sliced green onions, for garnish
24 -
Crusty bread or oyster crackers, for dipping
25 -
Extra Old Bay seasoning, for a finishing touch
# Instructions:
01 -
In a large heavy-bottomed pot, heat olive oil and butter over medium heat. Add onion, celery, and red bell pepper. Sauté for 4-5 minutes until softened. Stir in garlic, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.
02 -
Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste. Slowly whisk in broth, ensuring no lumps form. Add corn, potatoes, bay leaf, Old Bay seasoning, and thyme. Pour in white wine (if using) and bring the mixture to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until potatoes are tender.
03 -
Reduce heat to low and stir in heavy cream. Gently fold in lump crab meat and Worcestershire sauce. Simmer for 5-7 minutes, allowing flavors to meld. Do not boil.
04 -
Remove bay leaf and stir in fresh lemon juice and parsley. Taste and adjust seasoning with salt and black pepper. Ladle into bowls and garnish with sliced green onions and a sprinkle of Old Bay. Serve hot with crusty bread or oyster crackers.
# Notes:
01 -
For extra depth, roast or char the corn before adding it to the chowder
02 -
For a thinner chowder, add more broth. For a thicker consistency, mash some of the potatoes
03 -
Make it spicy by increasing the cayenne or adding diced jalapeños
04 -
For a gluten-free version, use cornstarch instead of flour
05 -
Leftovers taste even better! Store in the fridge for up to 3 days or freeze before adding the cream