Sheryls corn and crab chowder –Gather ’round, fam, because today I’m sharing a scrumptious recipe that’s sure to warm your hearts and fill your bellies. We’re diving into a delightful dish that brings together the sweetness of corn and the richness of crab. Trust me, once you try this Corn and Crab Chowder, it’s gonna be your new go-to comfort food!
Sheryls Corn And Crab Chowder
This chowder is not just any soup; it’s a hearty hug in a bowl. Perfect for chilly evenings or when you just want something creamy and satisfying. Let’s get cooking, shall we?
Ingredients
- 2 cups fresh corn kernels
- 1 cup crab meat (fresh or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onions and garlic. Sauté until they are soft and fragrant, about 5 minutes.
- Next, toss in the potatoes and corn, stirring everything together in that buttery goodness. Cook for another 5 minutes.
- Now, pour in the chicken or vegetable broth and bring it to a gentle boil. Reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Once the potatoes are good to go, stir in the crab meat, Old Bay seasoning, and heavy cream. Let it cook for an additional 5-7 minutes, just enough to meld those flavors together.
- Don’t forget to season with salt and pepper to taste. If you like it a bit spicier, sprinkle in a dash of cayenne pepper.
- Serve hot, garnished with chopped green onions for that fresh crunch and extra flavor. Pair it with some warm, crusty bread, and you’re all set!
Enjoy a bowl or two and share with your loved ones. This chowder is perfect for family gatherings or just a cozy night in. So get your apron on, and let’s bring some joy to the table with this Corn and Crab Chowder!