Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in the corn kernels and cook for 5 minutes.
- Add the crab meat and heavy cream. Heat through gently, but do not boil.
- Stir in the chopped parsley. Season with salt and pepper to taste.
- Ladle the chowder into bowls and serve hot.
Notes
For a thicker chowder, you can whisk together 2 tablespoons of flour with the butter and vegetables before adding the broth. Garnish with extra parsley or a sprinkle of paprika if desired.