Corn and Crab Chowder
This silky corn and crab chowder has layers of flavor from bacon, Old Bay and a touch of sherry to enhance the natural sweetness of fresh corn and tender lump crab meat. It's the kind of creamy chowder that feels special enough for a holiday but is simple enough for dinner tonight!
Crab Chowder
I've always loved this soup, whether I'm making it myself or ordering it at a restaurant. When it's made with super sweet in-season corn, it's pretty hard to beat.
This crab and corn chowder recipe has been a classic in my family for decades along with other cream-based soups and chowders, like my famous New England clam chowder or my mom's simple fish chowder.
This version is extra special since it's made with fresh sweet corn and big chunks of lump crabmeat. It's a little more indulgent and makes a nice one pot meal, especially in the fall when the weather is cooler, but fresh corn is still in season.
Chowder is a New England staple, but I can't help but include the flavors of Maryland, so I add a little bit of Old Bay seasoning to bring out the crab flavor. It pairs really well with the sweetness of the corn, too. If you've ever sprinkled Old Bay on your corn on the cob, you know what I mean!
I make this chowder a little thicker than my other seafood chowder recipes because it's lightened up by the fresh pops of juicy corn kernels. If you prefer a less thick, lighter version, reduce the flour to ⅓ cup.
I love adding the corn cobs directly into the soup pot as the chowder simmers, becuase they add a ton of flavor and body to the broth. That's why this recipe is best made with fresh corn on the cob when it's in season.
Sure, you can use frozen corn in a pinch, but for the best flavor, nothing compares to fresh!
Want more seafood soup recipes? Try my cream of crab soup, this creamy shrimp bisque or my lobster corn chowder with bacon.
Why This Recipe Works
- Simmering the corn cobs in the broth builds body and layers of flavor.
- Fresh summer corn gives the chowder its signature sweetness.
- Old Bay and a splash of sherry enhance the flavor of both the corn and crab.
Corn Crab Chowder Ingredients
Lump crab meat - Use either lump or jumbo lump crab meat. Large chunks often break down in a large pot of chowder, so regular lump is a good choice. Pick through carefully for bits of shell. Choose fresh crab meat if it's available at your grocery store, and whenever possible, choose sustainably sourced crab.
Sherry wine - Just a splash helps highlight the sweetness of both the crab and corn. You can substitute with white wine or leave it out altogether.
Corn - Always use fresh corn on the cob when it's in season, since the cobs add flavor and natural sweetness. Substitute with 2-3 cups frozen sweet corn kernels if needed. Avoid canned, which lacks the best flavor.
Old Bay seasoning - This classic spice mix that makes crab sing. Try my homemade Old Bay recipe or swap it out with Creole seasoning if you prefer.
Bacon - Bacon adds a salty, slightly smoky depth of flavor. Pancetta can be substituted, though it will bring a slightly different flavor. See my guide to Italian cured meats for more details.
Dairy - This chowder is made with heavy cream, but you can lighten it with half and half if you prefer. I don't recommend whole milk or anything below that. You can substitute coconut milk for a non-dairy alternative, but it will have a different flavor profile.
Potatoes - Red skinned potatoes are my favorite to use, but yukon gold potatoes also hold their shape well and have a nice creamy texture. Russets can also work, but they will fall apart more as the soup simmers.
Aromatics - Yellow onion, celery and fresh thyme build flavor for the base. Season well with black pepper, but taste first before adding extra salt, as the Old Bay, bacon and crab meat can be quite salty.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large dutch oven or Large heavy-bottomed pot
- Sharp chef's knife
- Mandolin
- Slotted spoon
- Wooden spoon
- Ladle
- Food processor (optional for prep)
How to Make Crab Chowder
- Cut the kernels off the corn and set aside. Reserve the cobs.
Pro Tip: If you have a mandolin, you can easily and quickly slice off the kernels. Watch your fingers!
- In a large heavy-bottomed pot, cook the bacon over medium heat until crisp, 6-8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the butter, onion, and celery, then season generously with salt and pepper. Cook until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Slowly whisk in the chicken broth and sherry so the flour blends smoothly.
- Add the Old Bay, potatoes and corn kernels, then nestle the corn cobs and thyme into the pot.
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Remove and discard the corn cobs and thyme sprig. Stir in the cream and return to a gentle simmer for 2-3 minutes.
Pro Tip: Don't let the soup come to a rolling boil after adding the cream or it could break and separate. A very gentle simmer for just a few minutes is all it needs.
- Gently fold in the crab meat so the lumps stay intact. Turn off the heat and let rest 2-3 minutes to warm through.
- Taste and adjust seasoning. Ladle into bowls and garnish with bacon and chives. Serve with oyster crackers or crusty bread.
Tips for Success
- For a lighter texture, reduce the flour to ⅓ cup instead.
- Pick through the crab carefully for any shell fragments.
- Add the crab at the very end and stir gently so it stays in large pieces.
- Avoid boiling after adding the heavy cream so the chowder doesn't curdle.
- Make this in a large pot or large dutch oven so the chowder cooks evenly.
Variations
- Use seafood stock, shrimp stock or clam juice instead of chicken stock. You can use vegetable stock as well.
- Substitute sherry wine for white wine or add a splash of sherry vinegar or lemon juice instead.
- Add diced bell peppers or red peppers for color and sweetness.
- Swap bacon for pancetta.
- Add a splash of hot sauce for extra heat and some acidity.
- Add a few bay leaves or fresh parsley.
What to Serve with Crab and Corn Chowder
This chowder makes a filling meal and is hearty enough to serve on its own, but it pairs wonderfully with bread or a light salad.
Try it with warm homemade focaccia, light and airy popovers, buttery Irish cheddar biscuits, oyster crackers or crusty bread and a crisp arugula salad tossed with homemade balsamic vinaigrette.
How to Store Leftover Crab Chowder
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, until warmed through.
Do not boil, as the cream may curdle and the crab can overcook. This chowder is not recommended for freezing, since potatoes and dairy change texture after thawing.
FAQ
Yes, but wait to add the crab and heavy cream until just before serving. Reheat the base, then stir in the cream and crab for the finishing touches.
Red skinned and yukon gold potatoes hold their shape well, while russets will make the chowder creamier.
I don't recommend it, it won't deliver the same texture or best flavor as fresh crabmeat.
Try Creole seasoning, a mix of celery salt, paprika, and cayenne pepper, or even a splash of hot sauce.
New England or west coast styles typically use cream or milk. This version is also a cream-based soup but the addition of fresh corn and lump crab meat makes it sweeter than usual. Unlike a Manhattan clam chowder, which has a tomato base and no dairy, this seafood chowder recipe relies on cream and corn for body. Traditional clam chowders tend to be brinier, while this one balances the sweetness of the corn with Maryland crab flavors.
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Crab Corn Chowder
Ingredients
- 4 ears fresh corn kernels cut off and cobs reserved
- 4 ounces bacon diced
- 1 tablespoon unsalted butter
- 1 medium onion diced (about 1½ cups)
- 3 ribs celery diced (about 1 cup)
- Kosher salt and freshly cracked pepper to taste
- 1 pound red skinned potatoes cut into ½-inch dice (about 4 cups)
- ½ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 tablespoons dry sherry optional
- 1 tablespoon Old Bay seasoning
- 1 sprig fresh thyme
- 2 cups heavy cream
- 1 pound lump crab meat drained and picked over for shells
- 2 tablespoons fresh chives or parsley chopped, plus more for garnish
Instructions
- Cut the kernels off the corn and set aside. Reserve the cobs.
- In a large heavy-bottomed pot, cook the bacon over medium heat until crisp, 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the butter, onion and celery, then season generously with salt and pepper. Cook until softened, about 5 minutes.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Slowly whisk in the chicken broth and sherry while stirring so the flour blends smoothly.
- Add the Old Bay, potatoes and corn kernels, then nestle the corn cobs and thyme into the pot.
- Bring to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
- Remove and discard the corn cobs and thyme sprig. Stir in the cream and return to a gentle simmer for 2-3 minutes, then gently fold in the crab meat so the lumps stay intact. Turn off the heat and let rest 2-3 minutes to warm through.
- Taste and adjust seasoning. Ladle into bowls and garnish with the bacon and chives. Serve with oyster crackers or crusty bread.
Notes
- For a lighter texture, reduce the flour to ⅓ cup instead.
- Pick through the crab carefully for any shell fragments.
- Add the crab at the very end and stir gently so it stays in large pieces.
- Avoid boiling after adding the heavy cream so the chowder doesn't curdle.
- Make this in a large pot or large dutch oven so the chowder cooks evenly.
Nutrition
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The excellent combination of flavors and fresh corn made it delicious. It was a bit time-consuming to cut everything up, so allow for that, but it is worth it! I followed the recipe but added extra wine and Old Bay.
Thank you!! I'm so happy you loved the recipe. A little extra wine and old bay is never a bad idea!!!
The Crab Corn Chowder was absolutely delicious....as I have found sooo many of the recipes that you create and share to be!!! Chef, I salute your Yummy Work !!!
Thank you so much!! I'm so happy that you loved the soup!! 🙂