Cajun Crab And Corn Chowder Recipe

Name: Cajun Crab And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 celery ribs, finely chopped; 1 small carrot, finely chopped; 3/4 cup white wine (medium-dry); 2 1/4 cups vegetable stock; 1 1/2 cups corn (fresh or frozen); 1 pinch cayenne pepper; 1/2 teaspoon dried herbs; 1 1/2 cups heavy cream; 3/4 cup sour cream; 1 tablespoon fresh dill, chopped; 8 ounces crabmeat; salt; pepper; whole wheat bread, to serve

Servings: persons

3 tablespoons butter
1 onion, finely chopped
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
1 small carrot, finely chopped
3/4 cup white wine (medium-dry)
2 1/4 cups vegetable stock
1 1/2 cups corn (fresh or frozen)
1 pinch cayenne pepper
1/2 teaspoon dried herbs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon fresh dill, chopped
8 ounces crabmeat
salt
pepper
whole wheat bread, to serve

1
Melt the butter in a large pan.
2
Add the onion, garlic, celery, and carrot and cook over low heat, stirring occasionally, for 5 minutes, or until softened.
3
Increase the heat to medium, pour in the wine, and cook for 2 minutes, until the alcohol has evaporated.
4
Pour in the vegetable stock and bring to a boil, then add the corn, cayenne, and mixed herbs.
5
Bring back to a boil, reduce the heat, and simmer for 15 minutes.
6
Add the heavy cream and simmer gently over very low heat for an additional 10 to 15 minutes. Do not let the soup boil.
7
Gradually add the sour cream, whisking continuously with a balloon whisk, then stir in the dill and crabmeat and season to taste with salt and pepper.
8
Heat gently for 3 to 4 minutes, then ladle into warmed bowls and serve immediately with bread rolls.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons butter, 1 onion, finely chopped, 2 garlic cloves, finely chopped, 2 celery ribs, finely chopped, and more.

Yes, Cajun Crab And Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Crab And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions