Creamy Cajun Crab & Corn Chowder
A rich and creamy chowder featuring tender crab meat, sweet corn, and a hint of Cajun spice, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing the vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 teaspoon Cajun seasoning Adjust to taste
- 2 cups fresh corn (or canned sweet corn) Fresh corn recommended for best flavor
- 2 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 pound lump crab meat, picked over for shells Use fresh if possible
- to taste Salt and pepper For seasoning
- for garnish Fresh parsley or green onions Optional topping
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the Cajun seasoning, allowing the spices to bloom for about 1-2 minutes.
- Add the corn and chicken broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Pour in the heavy cream and stir well. Allow the chowder to heat through for about 5 more minutes, ensuring it doesn’t boil.
- Gently fold in the crab meat, season with salt and pepper to taste, and let the chowder sit for a minute to warm the crab through.
- Ladle the chowder into bowls and garnish with fresh parsley or green onions before serving.
Notes
Use fresh crab meat if possible for the best taste. Adjust the spice level to your preference.