Corn and Crab Chowder

Our time on the Oregon coast is growing short. We leave here to go back home in a little over two weeks. I feel like we are living each day from the very beginning to the very end, full days to be sure. There are many recipes that I had hoped to make note of before we return. There has also been alot of procrastinating, always putting other tasks first. Also preparing each daily meal from scratch takes alot of time, the planning, gathering, cleaning and cooking. I am not complaining; just stating facts as I find these tasks very comforting.

We have also been spending alot of time with family and friends, more than usual. This is how this recipe came to be as last week we were invited over for soup and a walk on the beach. My friend Kate prepared this Corn and Crab Chowder soup. Tried to follow recipe from memory, sure it is not exact, either way this turned out delicious.


1 tablespoon olive oil
1 medium onion (diced)
2 stalks of celery (chopped)
1 carrot (chopped)
1/2 red bell pepper (diced)
1/4 cup dry white wine
2 potatoes (peeled and chopped) red or yukon
20 ounces chicken broth
2 bay leaves
2 ears corn (cut kernels) save cobs to add to broth.
1 teaspoon fresh thyme
1 teaspoon of Old Bay Seasoning
1 tablespoon fresh parsley
1/2 cup heavy cream
1/3 pound fresh cooked crab
4 slices of bacon (cooked enough to crumble)
salt and pepper to taste

To prepare:

Heat large soup pot, add olive oil, add onion cook about 5 minutes then add celery, carrot and bell pepper, cook another 5 minutes or until onion is translucent. Add wine, cook until almost gone then add potatoes, bay leaves and chicken broth. Add corn cobs to broth. Add thyme and Old Bay. Cook until potatoes are soft not mushy. Remove corn cobs and toss. Add cream and corn. Cook 5 minutes, when ready to remove add crab, bacon and parsley. Let sit a few minutes. Season to taste. Enjoy!

Note to self:

Crab was from Luna Sea in town


Popular Posts