Description
A rich and creamy chowder featuring sweet corn and tender lump crabmeat in a buttery, smooth base—this Ruth’s Chris–style recipe brings elegant steakhouse comfort to your table.
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups seafood stock or vegetable stock
- 2 cups corn kernels, fresh or frozen
- 8 ounces lump crabmeat, picked clean of shells
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes until translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour, stirring constantly for 1–2 minutes to form a roux.
- Gradually whisk in milk, then heavy cream until smooth.
- Add seafood or vegetable stock and bring to a gentle simmer, stirring often.
- Add corn, salt, black pepper, smoked paprika, and optional cayenne. Simmer for 10 minutes.
- Fold in crabmeat and cook for 3–4 minutes until just heated through.
- Stir in lemon juice and adjust seasoning to taste.
- Remove from heat, garnish with parsley, and serve warm.
Notes
- Do not boil after adding crab to preserve texture.
- Use fresh or frozen corn depending on seasonality.
- For added body, blend part of the chowder and return to the pot.
- Reheat gently to avoid cream separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
