Corn and Crab Chowder

Total Time:
30 min
10 min
20 min

4 servings

  • 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
  • 2 tablespoons butter
  • 2 all-purpose potatoes, peeled and diced
  • 2 ribs celery, chopped
  • 1 medium yellow onion, chopped
  • 1 small red bell pepper, seeded and diced
  • 1 bay leaf, fresh or dried
  • Salt and freshly ground black pepper
  • 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable or chicken stock or broth
  • 1 quart whole milk
  • 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
  • 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
  • 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
  • Toppings:
  • Oyster crackers
  • Hot cayenne pepper sauce
  • Sliced scallions

Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.

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    169 Reviews
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    Amazing add a teaspoon of Sirachi and it adds the perfect kick!
    A hit with everyone. I had too many potatoes in the house so I decided to try this recipe. EXCELLENT, very easy to make. I didn't have the shrimp but I got to tell you it was full of flavor.
    Really tasty! Made exactly as stated but added a diced shallot I had on hand (in addition to the onion, used 12oz of lump crab meat (my store only sold 6oz packs and used about 2TB of Old Bay. Could not be easier or more tasty.... I let mine simmer for a while to thicken up as it was a little too "loose" for a chowder but otherwise - spot on! Try it!
    Fantastic recipe, full of taste. I followed the recipe exactly and didn't make any modifications. I will definitely make it again. The only thing I could imagine making this recipe better is crumbled bacon...everything tastes better with bacon.
    We followed this recipe exactly as it says and this was the best chowder we've ever made! 
    Thank you for sharing 
    We've already recommended this recipe to friends and family.
    Very tasty. Did not have Old Bay Seasoning on hand, but used another seafood seasoning instead. Not as thick as I would like a soup to be.
    this is one of our family's favorites, really easy to make and so much flavor!! I usually use the frozen corn kernels too, and sometimes substitute chopped shrimp for the crabmeat.
    This is a REALLY easy recipe!! I love the kick that the Old Bay seasoning gives it. I usually make it at double the recipe - very scaleable. I use frozen corn kernals with no problem. I doubled the crabmeat and split the whole milk between fat-free mild and fat-free half and half. Comes out nice and creamy but cuts back on the calories.
    Have been making this a few years, just as the recipe is written. Plan to serve it to family crowd visiting over Christmas. 
    My son loves this, and me too. Easy, yet special ~ and great on a cold day.  
    Oh yes, have even subbed the 'fake' stuff in a pinch, still pretty good, but real crab is fabulous.
    I substituted carrots for the celery but added a bit of celery seed to make up for it. Used fat free half and half in place of the whole milk. Added some bacon too. Overall thought this was very good and would make it again.
    Every year my family has a soup cook off and I decided to try this recipe and people loved it! Needless to say my wife and I won the cook off, I would absolutely recommend this to anyone. But add little more bay seasoning, and butter and then you get to see your entire families o face! 5 stars
    This soup is a regular in our fall/winter rotation- a football Saturday favorite! We too use Trader Joe's Fire Roasted frozen corn. We also use two red peppers, new potatoes and a touch more Old Bay. Oyster crackers, scallions and Frank's hot sauce really finish it off.
    This soup was good as is, however I did add add a couple things. First I cooked some diced up bacon and then cooked the vegetables in the bacon fat. And at the end I added a bit of cayenne pepper to spice it up. I also used Trader Joe's Fire Roasted Corn instead of regular corn. The thickness of the soup was perfect, but like another reviewer said I made them 3 heaping tablespoons of flour instead of level tablespoons. Once again Rachael Ray made another gread recipe!
    Thought it was pretty good, for a quickie chowder. The next time I made it I kicked it a little with 1/4 lb. of cooked and minced pancetta and chorizo.
    Delicious! Easy to make!
    On Sunday, 8/14, my husband and I saw RR cooking up this recipe and decided to give it a try. Let me tell you....I'm impressed. It was so delicious and hearty. However, I substituted a few items for taste. Instead of whole milk, I used heavy cream. I didn't have chicken stock so I heated up 2 cups of water and added 4 chicken bullions. Also, instead of EVOO, I used the fat from bacon I cooked in microwave. For those who are health conscious, it will probably be better to stick to ingredients RR used. Overall, I rate this recipe 4 stars.
    very good recipe and easy. I added some shredded carrots and also used fat free 1/2 mixed with 1% milk to make lower fat. Also doubled the crab. excellant recipe. For those that say bland... spice it up!! 
    holy crap it was bland
    This was excellent. This is my second time making it. I have had no problem with the thickness or the potatoes cooking in the allotted time. Make sure the potatoes are diced not cubed. I used heaped tablespoons of flour which will help with the thickness. This time I used the meat and tomalley from the bodies of 6 chicken lobsters which I picked completely clean. This was even better than making it with crab.
    Used a big can of crab from Trader Joes and added some extra flour to thicken it up -- perfect! I also used canned corn, worked fine. Enjoy!
    Yummy! This is a great cold day soup! I doubled the crab meat and glad I did- got crab in every spoonful. I also didn't use the whole quart of milk. I think a can of super sweet corn would work just as well. Husband loved it!
    I didn't like it at all, but my husband thought it was pretty good. It just didn't have a lot of flavor, even after I dr up.
    very good, but the crab i used was a little strong so i added 1 cup of heavy cream and that did it just right. mellow crab and the thickness i wanted. Thanks Rachel
    Super delicious and very easy!!!! Will be making this again!
    This is a delicious recipe. I of course, tweeked it to the taste of our family. I add about twice as much Old Bay seasoning. I make this recipe A LOT during the winter months.
    Great soup with a few modifications! I read the reviews before making this and precooked the potatoes before putting them in the pot. I think this really helped. I also used hot sauce for seasoning and spice. Instead of using the full 2 cups of stock, I cut it with some cream sherry. I also substituted the whole milk with fat free half and half since some reviews said the soup was too thin. It turned out so well my husband who hates seafood loved it!
    This chowder was good but really rich.
    LOVED this recipe, but I also made a few modifications. I skipped the potatoes and added in broccoli and cauliflower instead. Also, my favorite modification was the addition of a garlic herb goat cheese - definitely made the chowder a little richer! All in all - loved it. Will definitely share with friends and make again.
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