Crabby Corn Chowder


  • 3/4 cup unsalted butter
  • 2 cups finely chopped Leeks
  • 1/4 cup finely chopped Shallots
  • 1 cup finely chopped white Onion
  • 1 cup finely chopped Red Bell Pepper
  • 1 cup finely chopped Celery
  • 1/4 cup finely chopped Garlic
  • 1 teaspoon minced fresh Thyme
  • 6 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 46 ounces seafood stock or clam juice
  • 1 1/2 cups heavy cream
  • 1 to 2 tablespoons Worcestershire sauce
  • 1 1/2 cups finely diced Potatoes
  • 2 cups Corn kernels
  • 1 pound fresh or tinned crab meat
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground white pepper
  • Optional: Sourdough bread bowls, crusty croutons, a dollop of sour cream, chopped Chives


Sauté Leeks, Shallots, white Onion, Red Bell Pepper and Celery in butter in large soup pot over medium-low heat for 10 minutes until tender, stirring occasionally. Sprinkle flour over vegetables and stir to combine into paste. Keep stirring for 2 minutes. Add white wine, seafood stock (or clam juice), cream and Worcestershire sauce to taste. Bring up to a steaming simmer.

Add diced Potatoes and Corn and simmer for 15 to 20 minutes until the Potatoes are just tender. Add the picked crab meat and salt and pepper to taste. Serve piping hot in sourdough bread bowls, or in regular soup bowls. If you like, you can garnish the soup with a dollop of sour cream and a sprinkling of chopped Chive or crusty croutons. (For crusty croutons: Melt butter in skillet. Toss 1" baguette cubes in butter for 2 to 3 minutes until lightly toasted. Sprinkle with a couple tablespoons of minced fresh Parsley and salt and pepper to taste.)

Leeks | Shallots | Onion | Red Bell Pepper | Celery | Garlic | Thyme | Potatoes | Corn | Chives