Creamy crab and corn chowder aisling larkin newstalk

Creamy Crab and Corn Chowder

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6



  • 3 shallots finely chopped
  • 2 carrot diced
  • 1 red pepper diced
  • 500 g fresh Hook head crab meat
  • 1 fish stock cube
  • 500 mls cream
  • 500 mls whole milk
  • 250 g corn kernels
  • Salt and pepper to taste
  • Oil for frying
  • 1 tsp Butter
  • - fresh parsley & dill to garnish


  • In a large pot, heat some olive oil over medium heat. Add the shallot, carrot, and red pepper. Cook until softened, about 5 minutes.
  • Add the fish stock cube and heavy cream to the pot. Stir well to combine.
  • In a separate pan, toast or char the corn kernels until slightly browned.
  • Add the toasted corn to the pot and stir well. Season with salt and pepper to taste.
  • Add the crab meat to the pot and stir gently to incorporate.
  • Let the chowder simmer for about 10 minutes, stirring occasionally.
  • Serve hot and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating