Description
Creamy Cajun Crab & Corn Chowder is the kind of cozy, spoonable comfort food that makes any night feel special. Sweet corn, tender chunks of potato, and buttery crab meat swim in a rich, Cajun-spiced broth that feels restaurant-worthy but comes together easily at home. It’s perfect when you need comforting dinner ideas, a crowd-pleasing easy recipe for chilly evenings, or new food ideas beyond your usual quick breakfast, easy dinner, and healthy snack rotations—one warm bowl and everyone will want seconds.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion finely diced
1 stalk celery finely diced
0.5 red bell pepper finely diced
3 cloves garlic minced
3 tablespoons all purpose flour
2 teaspoons Cajun seasoning
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper optional or to taste
4 cups seafood stock or chicken stock
2 cups russet potatoes peeled and diced small
2 cups corn kernels fresh frozen or canned and drained
1 cup heavy cream
2 tablespoons cream cheese softened optional
12 ounces lump crab meat picked over for shells
1 tablespoon lemon juice
0.75 teaspoon kosher salt plus more to taste
0.5 teaspoon black pepper plus more to taste
0.5 teaspoon hot sauce optional
2 tablespoons fresh parsley chopped
2 tablespoons green onions thinly sliced
Instructions
1. Melt the butter and olive oil in a large heavy bottomed pot over medium heat.
2. Add the diced onion, celery, and red bell pepper with a pinch of salt and cook, stirring often, until very soft and lightly golden, about 7 to 8 minutes.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Sprinkle the flour evenly over the vegetables and stir to coat. Cook the flour for 1 to 2 minutes, stirring constantly, to remove the raw taste.
5. Add the Cajun seasoning, smoked paprika, and cayenne pepper and stir for another 30 to 60 seconds to lightly toast the spices.
6. Slowly pour in the seafood or chicken stock while stirring or whisking to avoid lumps, scraping the bottom of the pot.
7. Add the diced potatoes and corn kernels, bring the mixture to a gentle simmer, and cook uncovered for 15 to 18 minutes, or until the potatoes are tender.
8. Reduce the heat to low and stir in the heavy cream and cream cheese, if using, until the cream cheese is fully melted and the chowder is smooth and creamy.
9. Season the chowder with the salt and black pepper, tasting and adjusting as needed.
10. Turn the heat down to the lowest setting and gently fold in the lump crab meat, being careful not to break up the pieces too much.
11. Let the chowder warm for 3 to 5 minutes without boiling so the crab heats through while staying tender.
12. Stir in the lemon juice and hot sauce, if using, then taste once more and adjust seasoning or heat level to your liking.
13. Ladle the chowder into bowls and garnish with chopped parsley and sliced green onions before serving.
Notes
For the creamiest texture, keep the chowder at a gentle simmer after adding the cream and crab—if it boils vigorously, the dairy can separate and the crab can turn tough, so low and slow is the secret to a silky finish.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6
- Sodium: 980
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 22
- Cholesterol: 120