Smoked Corn, Ham and Crab Chowder Recipe

Name: Smoked Corn, Ham and Crab Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab); 200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice); 1 ear of corn, smoked; 1 beefsteak tomato, smoked; 1 head garlic, smoked; 3 shallots, finely diced; 1 celery rib, finely diced; 1 jalapeno, finely diced; 1 chipotle chile in adobo, finely diced plus 1 tsp adobe sauce from can; 10 ounces bottled clam juice; 8 cups water; salt and pepper; crouton (optional)

Servings: persons

5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab)
200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice)
1 ear of corn, smoked
1 beefsteak tomato, smoked
1 head garlic, smoked
3 shallots, finely diced
1 celery rib, finely diced
1 jalapeno, finely diced
1 chipotle chile in adobo, finely diced plus 1 tsp adobe sauce from can
10 ounces bottled clam juice
8 cups water
salt and pepper
crouton (optional)

1
Put the crab shells and 8 cups of water in a stockpot.
2
Boil it down until you have about 4-5 cups.
3
Strain into another pot, discard the shells and set aside.
4
In the original pot, sweat off your shallot, celery and jalapeno pepper for about 3-4 minutes, until soft.
5
Take your head of garlic and squeeze out all the cloves into the pot.
6
Mix until well combined.
7
Remove the kernals from the ear of corn using a knife and add the corn.
8
Take the tomato in your hand and squeeze it into the pot.
9
Rip the tomato into bite size pieces, discarding the hard core.
10
Add the ham, chipotle, adobe sauce, clam juice and reduced stock.
11
Bring to a boil and reduce heat to a simmer.
12
Simmer for about 30 minutes.
13
Add the crab, mix well.
14
Simmer for another 15 minutes, add salt and pepper to taste.
15
Serve with croutons if desired.

407

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 5 -7 crab legs, cooked, cleaned, picked through and shells reserved (use your judgement, you want about 1 to 1 1/2 cups of crab), 200 g smoked ham, cubed (if you are buying store bought, ask them to cut it all in one thick slice), 1 ear of corn, smoked, 1 beefsteak tomato, smoked, and more.

Yes, Smoked Corn, Ham and Crab 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!

Smoked Corn, Ham and Crab Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions