I stumbled on a recipe for crab-corn chowder in the November issue of Weight Watchers Magazine (it’s similar to this one). Needless to say, I was intrigued. Chowder is one of my favorite dishes, but it can be super heavy. All of that butter and heavy cream is really delicious, but not exactly diet-friendly!
Cold fall nights require something hearty and filling, so I was excited to try the Weight Watchers version. But, honestly, I thought it fell a little flat. It needed some extra pizzaz, so I adjusted the recipe slightly.
I’m sharing my version of crab-corn chowder here. I think you’ll really dig it. The addition of Old Bay seasoning and crab claw meat, plus the smattering of fresh chives really punches up the flavor and takes it to the next level.
Crab and Corn Chowder
- 2 tbsp. olive oil
- 1 white onion, diced
- 3 celery stalks, leaves and fibrous ends removed, chopped into small pieces
- 2 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 3.5 cups 2% reduced-fat milk
- 1/2 cup half and half, plus more for drizzling
- 2 (10-oz.) bags frozen corn kernels
- 8 oz. crab claw meat
- 2 tsp. Old Bay seasoning
- black pepper
- 1 tbsp. fresh thyme leaves
- 1 tbsp. fresh chives, snipped
Heat olive oil in large pot over medium-high heat until it begins to shimmer (about 1-2 minutes). Add diced onion and celery, and cook for 3-4 minutes. Add garlic and thyme, and cook for an additional 1-2 minutes. Do not let garlic brown.
Add flour, and slowly add milk and half and half, scraping the little brown bits from the bottom of the pot.
Add corn and simmer for 8-10 minutes until soft.
Add soup mixture to blender and pulse a few times until chunky (be careful with hot soup, and open blender vent and cover with towel, if possible).
Add soup mixture back to pot. Let simmer for additional 5-6 minutes. Add crab meat, and stir until combined. Serve immediately. Garnish with chives and drizzle with half and half.