Creamy Crab Chowder Bowl
Ingredients:
1 lb lump crab meat, picked over for shells
4 cups seafood or chicken broth
2 cups heavy cream
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
1/2 cup diced carrots (optional)
1/2 cup celery, diced
2 tablespoons all-purpose flour
Salt and pepper to taste
1 teaspoon Old Bay seasoning (optional)
Fresh parsley or chives, chopped (for garnish)
1 round bread bowl or sourdough bread loaf, hollowed for serving
Instructions:
Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion, garlic, celery, and carrots. Cook until softened, about 5 minutes.
Add Flour: Stir in flour and cook for 1-2 minutes to make a roux.
Add Broth and Potatoes: Gradually whisk in broth. Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
Add Cream and Corn: Stir in heavy cream, corn, and Old Bay seasoning. Simmer gently for another 5 minutes.
Add Crab: Carefully fold in crab meat. Heat through, but do not boil to avoid toughening the crab.
Season: Taste and adjust salt and pepper.
Serve: Ladle the chowder into the hollowed bread bowl. Garnish with fresh parsley or chives.