Corn, Crab & Shrimp Chowder (Print Version)
Creamy corn, crab, and shrimp chowder with tender potatoes, sweet corn, lump crab, and a quick shell-and-cob stock.
# Ingredients:
For the quick stock
01 -
1 lb (450 g) large shrimp, peeled and deveined, shells reserved
02 -
4 ears fresh corn, kernels cut off, cobs reserved
03 -
3 cups (710 ml) low-sodium chicken broth
04 -
2 cups (475 ml) water
05 -
1 bay leaf
For the chowder
06 -
4 tablespoons (56 g) unsalted butter
07 -
1 medium yellow onion, finely diced
08 -
2 celery ribs, finely diced
09 -
1 red or yellow bell pepper, diced
10 -
2 cloves garlic, minced
11 -
1 1/2 teaspoons Old Bay seasoning
12 -
1/4 teaspoon cayenne pepper, optional
13 -
1/4 cup (30 g) all-purpose flour
14 -
1 lb (450 g) Yukon gold potatoes, peeled and cut into 1/2-inch cubes
15 -
1 1/2 cups (355 ml) half-and-half
16 -
8 oz (225 g) lump crabmeat, picked over for shells
17 -
1 teaspoon kosher salt, plus more to taste
18 -
1/2 teaspoon black pepper
19 -
2 tablespoons chopped fresh chives
20 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Combine shrimp shells, corn cobs, chicken broth, water, and bay leaf in a pot. Bring to a simmer, cover, and cook for 20 minutes. Strain and reserve the liquid.
02 -
Melt butter in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic. Cook for 5-6 minutes until softened but not browned.
03 -
Stir in Old Bay, cayenne if using, and flour. Cook for 1 minute, stirring constantly, until the flour smells lightly toasted.
04 -
Slowly whisk in the warm strained stock. Add potatoes, salt, and black pepper. Simmer for 12-15 minutes until the potatoes are tender.
05 -
Stir in the corn kernels and half-and-half. Reduce the heat to low and warm for 3-4 minutes without boiling.
06 -
Add shrimp and crabmeat. Simmer gently for 3-5 minutes until the shrimp are pink and opaque. Stir in chives and lemon juice, then adjust seasoning.
# Notes:
01 -
The stock can be made 1 day ahead and refrigerated.
02 -
Use fresh or frozen corn, but fresh cobs give the stock more flavor.
03 -
Reheat gently over low heat and do not boil after adding seafood.