Crab Corn Chowder

Overhead view of a bowl of corn and crab chowder showing large chunks of potato, corn, and crab meat garnished with bacon and chives, dusted with seasoning.

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This silky corn and crab chowder has layers of flavor from bacon, Old Bay seasoning 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!

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: 6

Calories: 626kcal

Author: Nicole Gaffney

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.

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