Corn, Crab and Shrimp Chowder Recipe

Name: Corn, Crab and Shrimp Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock or low-sodium broth; 1 pound large shrimp, shelled and deveined, shells reserved; 3 ears of cornshucked, kernels cut off and cobs reserved; 1/2 teaspoon celery seeds; 1 teaspoon fennel seeds; 1 stick unsalted butter, cut into tablespoons; 1 large yellow bell pepper, cut into 1/3-inch dice; 1 large yellow onion, cut into 1/3-inch dice; 3 celery ribs, cut into 1/3-inch dice; 1 serrano chile, minced; 2 large baking potatoes, peeled and cut into 1/3-inch dice; 1 pound lump crabmeat, picked over; 1 quart heavy cream; Salt; Freshly ground black pepper; Snipped chives, for garnish; Buttered toast, for serving

Servings: persons

6 cups chicken stock or low-sodium broth
1 pound large shrimp, shelled and deveined, shells reserved
3 ears of cornshucked, kernels cut off and cobs reserved
1/2 teaspoon celery seeds
1 teaspoon fennel seeds
1 stick unsalted butter, cut into tablespoons
1 large yellow bell pepper, cut into 1/3-inch dice
1 large yellow onion, cut into 1/3-inch dice
3 celery ribs, cut into 1/3-inch dice
1 serrano chile, minced
2 large baking potatoes, peeled and cut into 1/3-inch dice
1 pound lump crabmeat, picked over
1 quart heavy cream
Salt
Freshly ground black pepper
Snipped chives, for garnish
Buttered toast, for serving

1
In a large pot, bring the stock to a boil with the shrimp shells and corn cobs.
2
Cover and simmer for 30 minutes.
3
Remove the cobs.
4
Strain the stock through a fine sieve into a large, heatproof bowl, pressing on the shells to remove as much stock as possible.
5
Wipe out the pot.
6
In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds.
7
Let cool completely.
8
In a spice grinder or mortar, grind or crush the seeds to a powder.
9
In the large pot, melt the butter over moderately high heat.
10
Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 2 minutes.
11
Add the ground fennel and celery seeds and cook for 1 minute.
12
Add the potatoes and shrimp stock and bring to a boil.
13
Cover and simmer until the potatoes are tender, about 8 minutes.
14
Remove from the heat.
15
Stir the shrimp and crabmeat into the chowder.
16
Cover and let stand until the shrimp turn pink on the outside, about 3 minutes.
17
Stir in the heavy cream and corn kernels.
18
Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes.
19
Ladle the chowder into bowls and garnish with chives.
20
Serve with buttered toast.

1121

kcal

Calories

Fat

Carbs

144

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

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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: 6 cups chicken stock or low-sodium broth, 1 pound large shrimp, shelled and deveined, shells reserved, 3 ears of cornshucked, kernels cut off and cobs reserved, 1/2 teaspoon celery seeds, and more.

Yes, Corn, Crab and Shrimp 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!

Corn, Crab and Shrimp Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions