Corn Crab and Chipotle Chowder

Warm up with a bowl of rich and smoky Corn Crab and Chipotle Chowder, a luxurious twist on classic comfort food that's perfect for cool evenings. This creamy chowder combines the sweetness of fresh corn and lump crab meat with the subtle heat of chipotle peppers in adobo, creating a bold and satisfying flavor. Velvety potatoes and a touch of smoked paprika and cumin add depth, while a hint of fresh lime and cilantro brightens every bite. Simple to make in under an hour, this one-pot wonder is ideal for family dinners or as a show-stopping starter for special occasions. Serve it piping hot with a squeeze of lime for a vibrant, zesty finish. Perfectly hearty and flavorful, this chowder is guaranteed to become a favorite in your recipe rotation!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 peppers chipotle peppers in adobo sauce, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium golden potatoes, peeled and diced
• 3 cups fresh or frozen corn kernels
• 16 ounces lump crab meat, picked over for shells
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion and celery to the pot and sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and chipotle peppers, cooking for 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the sautéed vegetables, stirring constantly for 2 minutes to create a roux.

Step 5

Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain.

Step 6

Stir in the milk and heavy cream, followed by the diced potatoes. Bring the mixture to a gentle simmer.

Step 7

Cook the potatoes for 15-20 minutes or until they are fork-tender, stirring occasionally.

Step 8

Add the corn kernels, smoked paprika, cumin, salt, and black pepper to the pot, stirring well.

Step 9

Simmer the chowder for an additional 10 minutes to allow the flavors to meld together.

Step 10

Gently fold in the lump crab meat, being careful not to break it up too much, and cook for 2-3 minutes until heated through.

Step 11

Taste the chowder and adjust the seasoning with more salt or pepper if needed.

Step 12

Ladle the chowder into bowls and garnish with chopped cilantro.

Step 13

Serve hot with lime wedges on the side for a bright, zesty finish.

Nutrition Facts

Serving size	(3377.3g)

Amount per serving	% Daily Value*
Calories	2898.0

Total Fat 162.6g	0%
Saturated Fat 83.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 631.7mg	0%
Sodium 6484.4mg	0%
Total Carbohydrate 234.6g	0%
Dietary Fiber 27.3g	0%
Total Sugars 73.4g
Protein 133.2g	0%

Vitamin D 214.7IU	0%
Calcium 1124.2mg	0%
Iron 13.8mg	0%
Potassium 5702.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 18.2%

Carbs: 32.0%