Ruth’s Chris Crab & Corn Chowder – Rich & Comforting

Instructions:

1. In a large pot over medium heat, melt the butter. Add the diced onion and sauté for 4 to 5 minutes, until soft and translucent.
2. Stir in the garlic and cook for about 30 seconds, until fragrant.
3. Sprinkle in the flour and stir constantly for 1 to 2 minutes to form a light roux.
4. Slowly whisk in the milk and stock, stirring until smooth and slightly thickened.
5. Add the heavy cream, corn, salt, pepper, Old Bay seasoning, and smoked paprika if using. Simmer gently for 10 to 15 minutes, stirring occasionally.
6. Gently fold in the crab meat and cook for another 3 to 5 minutes, just until heated through. Do not boil.
7. Taste and adjust seasoning as needed.
8. Ladle into bowls, garnish with chives or parsley if desired, and serve hot.

Variations :

• Add diced potatoes for a heartier chowder.
• Substitute shrimp or lobster for the crab for a different seafood twist.
• Use half-and-half instead of heavy cream for a slightly lighter version.

Tips :

• Always add crab meat at the end to keep it tender and intact.
• Simmer gently; boiling can cause the cream to separate.
• Finish with a small pat of butter or a splash of cream just before serving for extra steakhouse richness.