I love soup in general, but this is definitely one of my favorites. It combines the delicate crab flavor with sweet corn and little spice from some paprika to make a quick and easy lunch or appetizer. It’s better with fresh corn, but in the winter I don’t hesitate to use frozen.
Crab and Corn Chowder
1 cup lump crab
1 cup fresh or frozen corn
2 shallots, minced
1 garlic clove, minced
1 tablespoon tomato paste
1 tablespoon paprika
1 teaspoon aleppo pepper
1/2 cup white wine
2 cups water
Saute the shallots and garlic in a little olive oil until they have softened. Add the tomato paste and allow it to rust on the bottom of the pan for a couple minutes before stirring through. Add the paprika, aleppo pepper and white wine to deglaze the pan. Add the water, corn, and crab and stir to combine. Allow to simmer for 5-10 minutes, until all the flavors have come together. Garnish with some cilantro or flat-leaf parsley.
Looks Yum!
Fresh crab? I’m only asking because I can’t get fresh, but I’ve never tasted canned. I was hoping you had!
Yes, I use fresh but you could substitute canned if that’s all you can get. It’s not nearly as good, but still worth trying! I’ve found the main difference is lump crab fresh is so much larger and juicier, and the flavor is much less fishy. Really worth seeking out if you can!