Crab (Shrimp or Crawfish) Corn Chowder

8 servings Prep: 20 m Cook: 25 m Total: 45 m Intermediate
3.0/5 (2)
Cajuns love their seafood. This “soup for the Cajun soul” can be made with crab, shrimp, crawfish, all three or in combination with each other. With a rich, creamy base flavored with corn and the holy trinity, this chowder is comfort in a bowl. Experiment with the mixtures of the seafood available in your area.

Ingredients

8 servings
  • 1 block margarine or butter (8 tbsp)
  • 1 cup onions, finely chopped
  • 1/2 medium bell pepper, finely chopped
  • 1/4 cup flour
  • 1 (14 oz) can cream style corn
  • 1 1/2 tbsp Chicken Base
  • 2 cups hot water
  • 2 tbsp white wine - optional
  • 1 pound crabmeat, shrimp or crawfish
  • 1 pint whipping cream
  • 1/4 cup each parsley and green onion top (scallions) or more
  • Salt and cayenne pepper to taste

Step-by-Step Instructions

  1. Sauté vegetables (onions and bell pepper) in margarine over medium heat until very well wilted, about 8-10 minutes. Stir in flour; blend well to create a light roux.
  2. Stir in corn and simmer 5 minutes, stirring occasionally.
  3. Dissolve chicken base in hot water and add to corn mixture. Add wine if using. Gently stir in crabmeat (or shrimp or crawfish). Simmer 5 minutes or so, stirring gently to avoid breaking up the seafood.
  4. Add whipping cream, parsley, and green onion tops. Simmer 5-10 minutes more until heated through and flavors meld. Season to taste with salt and cayenne pepper. Serve hot.

Common Problems and Solutions

Q: Why is my chowder too thin?

A: Make sure you're cooking the flour with the vegetables long enough to create a light roux before adding the corn. If it's still thin, you can whisk together a tablespoon of cornstarch with a little cold water and stir it in, then simmer until thickened.

Q: Can I use frozen seafood?

A: Absolutely. Thaw it completely and drain well before adding. If using pre-cooked frozen shrimp or crawfish, add them in the last 5 minutes just to heat through so they don't get rubbery.

Q: My chowder broke or looks curdled when I added the cream—what happened?

A: The heat was likely too high. Always add cream to a gently simmering (not boiling) mixture, and reduce the heat to low once the cream is in. Don't let it boil after adding cream or it may separate.

Tips and Techniques

For deeper flavor, use the cooking liquid from boiled shrimp or crawfish in place of the plain water when dissolving the chicken base. If you’re using raw shrimp, add them earlier (with the chicken base mixture) so they have time to cook through—they’ll turn pink and opaque when done.

Ingredient Substitutions

  • chicken base: 2 chicken bouillon cubes or 2 cups chicken stock
  • whipping cream: half-and-half extended with a little cornstarch slurry
  • crabmeat: use all shrimp, all crawfish, or a combination
  • margarine: butter

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (prevents scorching the roux and cream)
  • Wooden spoon for stirring
  • Whisk (for blending flour into vegetables)

Historical Context

Corn chowder has New England roots, but this Cajun version adds the holy trinity and fresh Gulf seafood to create something distinctly Louisiana. It’s a bridge between creamy Cajun bisques and traditional chowders.