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Polish recipes served up with tidbits of folklore, customs, and history

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Crab Corn Chowder

July 19, 2015 by Lois Britton 5 Comments

Hot soups don’t normally come to mind during the summer months in Tucson, I’m more likely to make gazpacho or chłodink, but the beautiful selection of fresh corn on sale in all of the supermarkets got me thinking about chowders. I looked through several recipes online and ended up making this crab corn chowder by Rachael Ray.

Crab corn chowder

It’s always interesting to see the reaction you get when you mention Rachael Ray to people, as I did when I took this chowder to work for lunch. She obviously has legions of followers and is the much loved host of a multiple TV programs. I was surprised to hear some of my colleagues are among those who are put off by her persona of over the top enthusiastic, wholesome goodness. My brother, who lives, in New York City, shared some local society/gossip that sheds a different light on her life, but for myself, I’ve always felt that ever since Oprah discovered her, she was overexposed — something I guess she can worry about all the way to the bank.

Enough gossipy chit- chat, back to the cooking. The crab corn chowder comes together quickly and is easy to make. You don’t have to have fresh corn, but I do recommend fresh crab rather than canned. You can find it sold in plastic cups in your better grocery stores, in Arizona that means AJ’s Fine Foods.

Crab corn chowder would be great topped with oyster crackers, croutons, or maybe a sprinkle of chives or green onions for a pop of color.  If you make it, I’d love to hear what you think!

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Crab Corn Chowder

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Soup
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Description

An easy to prepare, hearty seafood chowder, chocked full of yummy vegetables.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 potatoes, peeled and diced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, diced
  • 1 bay leaf
  • Salt & pepper, to taste
  • 1 tablespoon Old Bay seasoning blend
  • Dash cayenne (optional)
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable or chicken stock
  • 1 quart whole milk
  • 3 cups corn kernels, cut from the cob or, frozen
  • 8 ounces cooked lump crab meat

Instructions

  1. In a Dutch oven, heat oil and butter over medium heat
  2. Add diced potatoes, cook for a few minutes before adding the chopped celery, stirring occasionally, a flat bottomed wooden spoon is perfect for this
  3. Continue adding vegetables, cooking and stirring for a few minutes between additions
  4. Add bay leaf and season with salt, black pepper, Old Bay, and cayenne if you’re using it
  5. Saute veggies 5 minutes, then sprinkle in flour
  6. Cook for two minutes, stirring constantly
  7. Slowly add broth and milk, stirring to combine
  8. Heat soup until just beginning to boil, add the corn and crab
  9. Reduce heat and simmer for five minutes
  10. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes
  11. Remove the bay leaf, and you’re ready to serve; smacznego!

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

If you love the convenience of having a pot of soup, ready to go in the fridge, be sure to check out my Pinterest board, Year Round Soup Ideas. You’ll find a variety of hot and cold options from me and other soup loving pinners.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Easy, Meat/Seafood, Seafood, Soup, Stew, Summer, Winter Tagged With: Rachael Ray

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Reader Interactions

Comments

  1. Kuba Przedzienkowski

    July 19, 2015 at 4:08 pm

    Looks like a good corn soup will have to try it soon. Thanks.

    Reply
    • polishhousewife

      July 19, 2015 at 5:49 pm

      Thanks, Kuba; I hope you enjoy it as much as we did.:-)

      Reply
  2. faithy

    July 19, 2015 at 6:59 pm

    Looks fabulous! I always like clam chowder. I am sure this must taste better than clam chowder soup!

    Reply
    • polishhousewife

      July 19, 2015 at 8:54 pm

      I like clam chowder too, Faithy! They’re both good in my book!

      Reply
  3. Jean

    July 20, 2015 at 8:48 am

    I’m definitely not a Rachael Ray fan, but that chowder sounds good. We make a lot of corn chowder in the summer, but next time I want to try this.

    Reply

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