Smoked Stone Crab & Sweet Corn Chowder
A creamy, locally inspired chowder featuring fresh stone crab claws and sweet corn, finished with a whisper of smoked sea salt for depth. This seafood-inspired soups ready in about 45 minutes pairs stone crab claws, sweet corn kernels, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz stone crab claws
- 2 cups sweet corn kernels
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 2, minced garlic cloves
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1/4 tsp smoked sea salt
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: In a large pot over medium heat, melt 2 tbsp butter until shimmering. Add diced onion and celery, cooking for 5 minutes until softened and translucent, stirring occasionally.
- Step 2: Stir in minced garlic and cook for 1 minute until fragrant, then whisk in 3 tbsp all-purpose flour to form a roux, cooking for 2 minutes until golden.
- Step 3: Gradually pour in 4 cups chicken stock while whisking constantly to avoid lumps, then add 2 cups sweet corn kernels. Bring to a gentle simmer and cook for 10 minutes until corn is tender.
- Step 4: Gently fold in 12 oz stone crab claws and 1 cup heavy cream, stirring until heated through (about 3 minutes). Season with 1/4 tsp smoked sea salt and simmer for 2 more minutes until the chowder is heated through and coats the back of a spoon.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh chives, and serve immediately in warmed bowls.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Stone Crab & Sweet Corn Chowder take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Stone Crab & Sweet Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone crab claws from drying out.
Can I substitute ingredients in Smoked Stone Crab & Sweet Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Stone Crab & Sweet Corn Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Stone Crab & Sweet Corn Chowder?
Seafood soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
