Think of rustic and you might think of the countryside; think of chowder and you may think hardy and wholesome. This chowder is definitely hardy and wholesome and takes a quick trip to the sea with the finish of crabmeat. Most chowders are made with multiple cups of heavy cream and butter. This version is much healthier as it is thickened with creamed corn. You begin preparing this satisfying chowder by browning your potatoes and corn for that deep rustic flavor. If your family is like mine, this dish is requested after winter is long gone!
2 ½ lbs potatoes, cut into large chunks and seasoned with salt and pepper
2 tbsp oil, more as needed
2 cups corn, fresh or if using frozen, thawed and drained
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
½ cup red bell pepper
4 cloves garlic, minced
½ tsp fresh ginger
14 oz cream corn
3 cups vegetable or chicken broth
2 cups milk or half and half
1 cup crab-meat, flaked
Heat the oil on medium heat in the stew pot and working in batches, cook the potatoes on all sides until brown and crispy. Set aside.
Continue with the corn and cook until it is slightly charred, then set it aside.
Reduce heat and sauté the carrots, celery, onion and bell pepper and cook until slightly tender.
Add the minced garlic and ginger and cook just until fragrant. Stir in the creamed corn, broth and milk.
Return the potatoes and corn to the pot, stir to combine. Cook for 30-40 minutes or until potatoes are fork tender and soup is heated through.
Slowly stir in the crab meat and simmer until heated through.
Over to You
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