Corn, Leeks, CeleryRuthie Hawleycorn, leeks, celery, chowder, soup, crab, pantry

Crab and Corn Chowder

Corn, Leeks, CeleryRuthie Hawleycorn, leeks, celery, chowder, soup, crab, pantry
Crab and Corn Chowder

My dad grew up in Maryland, the home of blue crab and Old Bay seasoning. Whenever I eat Old Bay, I think about these family connections. This chowder evokes family for these reasons, but even if you have no personal connection to Old Bay seasoning, I know that you will love it just the same. This chowder is a great dinner to pull from the pantry and freezer. I use Crown Prince Fancy White Crab Meat; you can’t even tell it’s from a can!

  • Leek

  • Celery

  • Yellow potatoes

  • Old Bay Seasoning

  • Bay leaf

  • Crab

  • Frozen corn

  • Chicken broth

  • Salt

  • Butter

  • Olive oil

  • Heavy whipping cream

  1. Dice 1 leek, 2 stalks of celery, 4 small yellow potatoes, and saute in soup pot with two tablespoons Old Bay seasoning and several grinds of salt over medium heat for 10 minutes.

  2. Deglaze the pot with ½ cup of chicken broth, then add 2.5 additional cups of broth and a bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.

  3. Add ½ cup heavy cream, 6 oz of crab, and 1 ¼ cups frozen corn. Simmer for five minutes more, then taste and adjust seasonings as desired. Remove bay leaf and serve.