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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4.4 169
Amazing add a teaspoon of Sirachi and it adds the perfect kick! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent item not reviewed by moderator and published

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