Corn Crab and Shrimp Chowder

 🦐🦀🌽 Corn Crab and Shrimp Chowder

A hearty, creamy chowder brimming with sweet corn, tender shrimp, and rich crab meat. Comfort in a bowl that’s perfect for cool nights or when you want a restaurant-worthy seafood dish at home! 🍲✨

🛒 Ingredients

2 tbsp butter

1 tbsp olive oil

1 small onion, diced

2 celery stalks, diced

½ red bell pepper, diced

2 cloves garlic, minced

¼ tsp smoked paprika

¼ tsp Old Bay seasoning (or more, to taste)

Salt & black pepper, to taste

2 tbsp all-purpose flour

3 cups seafood stock (or chicken broth)

2 cups corn kernels (fresh, frozen, or canned)

1 medium potato, peeled & diced small

1 cup heavy cream (or half-and-half for lighter version)

½ lb medium shrimp, peeled & deveined

6 oz lump crab meat (fresh or canned, drained)

1 tbsp fresh parsley or chives, chopped (for garnish)

👩‍🍳 Instructions

1️⃣ Sauté the Veggies

Heat butter and olive oil in a large pot over medium heat. Add onion, celery, and red bell pepper; cook 5 minutes until softened. Stir in garlic, paprika, Old Bay, salt, and pepper; cook 1 more minute.

2️⃣ Make the Roux

Sprinkle flour over veggies, stirring well. Cook 1–2 minutes to remove raw flour taste.

3️⃣ Add Stock & Potatoes

Gradually whisk in seafood stock. Add diced potatoes and bring to a gentle simmer. Cover and cook 10–15 minutes, until potatoes are tender.

4️⃣ Add Corn & Seafood

Stir in corn and heavy cream. Add shrimp and cook 3–4 minutes, until pink. Gently fold in crab and heat through for 2 minutes. (Avoid overcooking the seafood.)

5️⃣ Finish & Serve

Taste and adjust seasoning. Ladle chowder into bowls, garnish with parsley or chives, and enjoy warm.

🌟 Optional Add-Ins

A splash of dry white wine when adding stock

A pinch of cayenne for extra heat

Crumbled bacon sprinkled on top for smoky crunch