Cornelius Crab And Corn Chowder

Cornelius Crab and Corn Chowder is a classic dish from Mecklenburg cuisine, known for its rich and hearty flavors. This creamy chowder is filled with sweet corn and succulent crab meat, making it a comforting and satisfying meal.

Cornelius Crab And Corn Chowder

Ingredients

  • 1 lb lump crab meat
  • 4 cups fresh or frozen corn kernels
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups milk
  • 3 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tsp thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion, celery, and minced garlic to the pot. Cook until the vegetables are softened.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  4. Gradually pour in the broth, stirring constantly to prevent lumps from forming.
  5. Add the corn, thyme, and crab meat to the pot. Simmer for 15-20 minutes, or until the corn is tender.
  6. Pour in the heavy cream and milk, then stir to combine. Cook for an additional 5-10 minutes to heat through.
  7. Season the chowder with salt and pepper to taste.
  8. Serve the chowder hot, garnished with crispy bacon and fresh parsley.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Wooden spoon Measuring cups and spoons Sharp knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Cornelius Crab and Corn Chowder with crusty bread or oyster crackers for a complete meal.

Tips & tricks

For a richer flavor, you can use half-and-half or whole milk instead of the heavy cream.

Cost

$25