Short Description
Crab & corn chowder is a rich, creamy, and flavorful soup packed with sweet corn, tender crab meat, and smoky bacon. This comforting dish is perfect for chilly nights, special occasions, or whenever you’re craving a bowl of indulgent seafood goodness.
Why You’ll Love This Recipe
- Creamy and hearty – A luscious, thick broth with sweet corn and crab.
- Easy to make – Simple ingredients and ready in 30 minutes.
- Restaurant-quality at home – A luxurious yet easy-to-make chowder.
- Customizable – Adjust thickness, spice level, or add extra seafood.
- Perfect for any occasion – Great for cozy dinners or impressing guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chowder Base:
- Butter
- Bacon (chopped)
- Onion (chopped)
- Celery (chopped)
- Garlic (minced)
- All-purpose flour (for thickening)
- Chicken or seafood broth
- Heavy cream or half-and-half
- Old Bay seasoning
- Paprika
- Cayenne pepper (optional, for spice)
- Salt and black pepper
For the Add-Ins:
- Sweet corn (fresh, frozen, or canned)
- Crab meat (lump or claw)
- Potatoes (diced, Yukon Gold or red)
- Fresh thyme (or dried)
- Green onions or chives (for garnish)
Directions
Cook the Base:
- Sauté the bacon – In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving the drippings.
- Cook the vegetables – Add butter, then sauté onion, celery, and garlic until softened.
- Thicken the soup – Stir in flour and cook for 1 minute to remove the raw taste.
Simmer the Chowder:
- Add liquids – Gradually whisk in broth, stirring to prevent lumps.
- Cook potatoes – Add potatoes, Old Bay, paprika, cayenne (if using), salt, and pepper. Simmer for 12-15 minutes until potatoes are tender.
- Add cream and corn – Stir in heavy cream and corn, cooking for 5 more minutes.
Finish and Serve:
- Fold in the crab – Gently stir in crab meat and heat through (about 2 minutes).
- Garnish and enjoy – Top with crispy bacon, green onions, and extra Old Bay.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Spicy version – Add diced jalapeños or extra cayenne.
- Extra seafood – Mix in shrimp, scallops, or lobster.
- Thicker chowder – Mash some potatoes for a richer texture.
- Dairy-free option – Use coconut milk instead of cream.
- Gluten-free option – Swap flour for cornstarch slurry.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended (dairy-based soups may separate).
- Reheating: Warm over low heat, stirring occasionally. Avoid boiling to prevent curdling.
FAQs
Can I use imitation crab?
Yes, but real lump crab gives the best flavor.
What’s the best broth for this recipe?
Seafood or chicken broth works well.
Can I make this ahead of time?
Yes! Just reheat gently before serving.
How do I make the chowder thicker?
Use extra flour or blend some of the potatoes.
What’s the best way to serve this chowder?
With crusty bread, oyster crackers, or a side salad.
Can I use canned corn?
Yes! Just drain before adding.
Can I make this in a slow cooker?
Yes! Cook on low for 4-6 hours, adding crab at the end.
What’s a good substitute for Old Bay seasoning?
Use a mix of celery salt, paprika, black pepper, and cayenne.
How do I make it lighter?
Use half-and-half instead of heavy cream.
Can I add cheese to this chowder?
Yes! Sharp cheddar or Parmesan adds extra richness.
Conclusion
Crab & corn chowder is a creamy, comforting, and flavor-packed dish perfect for any seafood lover. Whether you’re making it for a cozy family dinner or a special occasion, this chowder is sure to impress. Try it today and enjoy a warm, satisfying bowl!
Print
Crab & Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American, Coastal
Description
This Crab & Corn Chowder is a creamy, hearty, and flavorful soup loaded with sweet corn, tender crab meat, and a rich, buttery broth. Perfect for a cozy meal, this chowder is quick to make and tastes like a coastal favorite!
Ingredients
For the Chowder Base:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1 medium russet potato, peeled & diced
- 2 cups fresh or frozen corn kernels
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for spice)
- 1 tsp Old Bay seasoning
For the Creamy Broth:
- 3 cups seafood or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
For the Crab Meat:
- 1 lb lump crab meat (fresh or canned)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1/4 cup crispy bacon bits (optional, for garnish)
Instructions
Step 1: Sauté the Aromatics
- In a large pot over medium heat, melt butter and olive oil.
- Add onion, garlic, and celery and sauté for 3-4 minutes until softened.
Step 2: Build the Chowder Base
- Stir in potatoes, corn, salt, black pepper, smoked paprika, cayenne (if using), and Old Bay seasoning.
- Pour in broth and bring to a simmer. Cook for 10-12 minutes, until potatoes are fork-tender.
Step 3: Make It Creamy
- Stir in heavy cream and cornstarch slurry (if using). Simmer for 5 minutes to thicken.
Step 4: Add the Crab & Finish
- Gently fold in crab meat, lemon juice, and fresh parsley. Cook for 2 more minutes until heated through.
Step 5: Serve & Enjoy
- Ladle into bowls and garnish with crispy bacon bits, extra parsley, and a drizzle of cream if desired.
- Serve hot with crusty bread or oyster crackers.
Notes
- Make It Dairy-Free: Use coconut milk or cashew cream instead of heavy cream.
- Extra Flavor: Add ½ cup white wine after sautéing the onions for depth.
- Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop.
- No Crab? Substitute with shrimp or imitation crab.