Creamy Crab & Corn Chowder Recipe: Cozy Comfort in a Bowl

Summers in coastal Maine inspire this delightful crab & corn chowder that captures ocean freshness with sweet kernel magic.

Memories of seaside picnics dance through each creamy spoonful.

Local fishermen supply the freshest seafood for this hearty dish.

Sweet corn kernels add unexpected brightness against rich maritime flavors.

Comfort meets sophistication in this simple yet elegant recipe.

Seafood lovers will adore how quickly this chowder comes together.

You’ll want seconds before finishing your first bowl.

What Makes Crab & Corn Chowder a Comfort Bowl Classic

• Packed with sweet corn and succulent crab meat, this chowder delivers a luxurious blend of flavors that warms you from the inside out.
• Kids and adults alike will love the rich, creamy texture and mild seafood taste, making it an ideal dish for family dinners or casual gatherings.
• Celebrates summer's fresh corn and provides a cozy meal option that transitions beautifully from warm afternoons to cool evenings.

Ingredients You’ll Need for Crab & Corn Chowder

• Butter, Olive Oil: Rich, flavorful fats that create a delicious base for the chowder. Unsalted butter works best for better seasoning control.

• Onion, Garlic, Celery: Classic flavor-building trio that adds depth and aroma. Fresh ingredients provide the most robust taste. White or yellow onions are ideal for this recipe.

• Crab, Corn: Star ingredients that give the chowder its signature flavor. Fresh or canned crab works well; sweet corn adds natural sweetness. Choose fresh corn when in season or high-quality frozen corn.

• Chicken Broth, Heavy Cream: Provides rich, creamy base for the chowder. Low-sodium chicken broth allows better seasoning control. Full-fat cream ensures a luxurious texture.

• Salt, Black Pepper, Thyme: Essential for enhancing overall flavor profile. Fresh thyme offers more intense herb notes compared to dried.

• Chives, Parsley: Fresh herbs that add bright, final touch to the chowder. Finely chopped for best presentation and flavor distribution.

How to Make Crab & Corn Chowder in Simple Steps

Step 1: Sizzle The Aromatics

• Diced onions
• Minced garlic
• Chopped celery

Saute the mixture for 3-4 minutes until the vegetables become soft and fragrant, releasing their delightful aromas.

Step 2: Sprinkle In Flour

Dust the sauteed vegetables with flour, stirring constantly to create a smooth base for your chowder. This will help thicken the soup and give it a luxurious texture.

Step 3: Pour In Liquid Gold

Gradually add chicken broth and half-and-half, whisking continuously to prevent any lumps from forming. The liquid will start to create a creamy, velvety foundation for your chowder.

Step 4: Bring To Gentle Simmer

Allow the mixture to simmer gently, stirring occasionally. The broth will begin to thicken and develop a rich, comforting consistency.

Step 5: Introduce Corn And Seasonings

• Fresh or frozen corn kernels
• Dried thyme
• Salt
• Black pepper

Let the corn cook and absorb the flavors of the broth, creating a sweet and savory profile.

Step 6: Fold In Crab Meat

Gently add lump crab meat to the chowder, being careful not to break up the delicate pieces. Let the crab warm through without overcooking.

Step 7: Final Touch Of Freshness

Sprinkle chopped fresh parsley on top for a burst of color and a hint of bright flavor. Serve hot in deep bowls, with crusty bread on the side for dipping.

Pro Cooking Pointers for Crab & Corn Chowder Success

• Soften Aromatics Perfectly: Sauté onions, garlic, and celery slowly to release their natural sweetness without burning, which creates a rich flavor base for the chowder.
• Control Butter Browning: Use a combination of butter and olive oil to prevent butter from burning quickly, ensuring a golden, nutty flavor without bitter undertones.
• Prevent Seafood Toughness: Add crab meat at the end of cooking to keep it tender and prevent overcooking, which can make the delicate meat rubbery and dry.
• Boost Corn Freshness: If using fresh corn, scrape the corn cob after cutting kernels to extract extra milky liquid, adding deeper corn flavor and natural sweetness to the chowder.
• Adjust Consistency Smartly: Use potato starch or cornstarch as a thickener instead of flour for a smoother, gluten-free option that gives the chowder a silky texture.

Keeping Crab & Corn Chowder Fresh for Later

• Store leftover chowder in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Before storing, let chowder reach room temperature to prevent bacterial growth and maintain soup's creamy texture.
• Warm soup slowly on stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth to restore original consistency if needed.
• Can be frozen up to 2 months. Thaw overnight in refrigerator before reheating, and stir well to blend separated ingredients.

What to Serve with Crab & Corn Chowder

• Choose a crisp Sauvignon Blanc or unoaked Chardonnay to complement the creamy chowder's richness and highlight the delicate crab and sweet corn flavors.
• Serve with a rustic sourdough or crusty French baguette to soak up the chowder's velvety texture and provide a satisfying crunch alongside the soft soup.
• Prepare a light citrus-dressed mixed green salad with hints of fresh herbs to cut through the chowder's creaminess and balance the dish's robust profile.
• Pour a cold, light wheat beer or pilsner that offers refreshing carbonation and subtle hoppiness to cleanse the palate between spoonfuls of the rich chowder.

Tasty Twists on Traditional Crab & Corn Chowder

• Seafood Swap: Replace crab with cooked shrimp or smoked salmon for a different protein-packed seafood experience.
• Vegetarian Friendly: Substitute crab with diced firm tofu or plant-based crab alternative, using vegetable broth instead of seafood stock.
• Low-Carb Option: Replace corn with cauliflower florets to reduce carbohydrate content while maintaining creamy texture and hearty feel.
• Dairy-Free Adaptation: Use coconut milk or almond milk cream as a substitute for traditional dairy, ensuring a rich and smooth base for those with lactose sensitivities.

Common Questions About Crab & Corn Chowder

• What type of crab works best for this chowder?

Fresh lump crab meat is ideal, but canned pasteurized crab meat can also work well. Avoid imitation crab, as it won’t provide the same rich, authentic flavor.

• Can I make this chowder dairy-free?

Yes, substitute butter with olive oil and use coconut milk or a dairy-free cream alternative instead of heavy cream. These substitutions will maintain the creamy texture while accommodating dietary restrictions.

• How do I prevent the chowder from becoming too thick?

Add extra chicken broth or milk gradually if the chowder seems too thick. Stir continuously and adjust liquid levels to maintain your desired consistency. Start with small amounts and mix well.

• Is this chowder good for meal prep?

Absolutely! The chowder can be refrigerated for 3-4 days and reheats beautifully. The flavors actually develop and become more robust after a day in the refrigerator, making it an excellent make-ahead meal.

Crab & Corn Chowder Recipe

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4.8 from 29 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty crab & corn chowder delivers coastal comfort with rich, creamy waves of sweet corn and delicate crab meat dancing through each spoonful. Savory New England flavors blend seamlessly, inviting you to savor summer’s ocean-kissed warmth in a single, soul-warming bowl.

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Ingredients

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Seafood:

• 1 lb lump crab meat (fresh or canned)

Vegetables and Corn:

• 2 cups fresh or frozen corn kernels
• 1 small onion, diced
• 1 celery stalk, finely chopped
• 1 medium russet potato, peeled & diced
• 2 cloves garlic, minced

Seasonings and Liquid Base:

• 3 cups seafood or chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for spice)
• 1 teaspoon Old Bay seasoning
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)

Garnish:

• 2 tablespoons fresh parsley, chopped
• ¼ cup crispy bacon bits (optional, for garnish)

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Instructions

1. Heat a large pot over medium flame, allowing butter and olive oil to meld and create a rich cooking base.
2. Introduce diced onions, minced garlic, and chopped celery, gently sautéing the aromatic vegetables until they become translucent and tender, releasing their delicate flavors.
3. Sprinkle flour over the softened vegetables, stirring continuously to create a smooth, golden roux that will thicken the chowder’s luxurious texture.
4. Gradually pour in chicken broth and milk, whisking constantly to prevent lumps and ensure a silky, uniform consistency.
5. Incorporate sweet corn kernels, diced potatoes, and a blend of herbs, allowing the ingredients to simmer gently and infuse the broth with their vibrant essence.
6. Season the developing chowder with salt, pepper, and a hint of thyme, adjusting the flavors to create a harmonious balance.
7. Let the mixture bubble softly, stirring occasionally, until the potatoes become fork-tender and the broth begins to thicken.
8. Gently fold in succulent lump crab meat, taking care not to break the delicate pieces as they warm through.
9. Remove from heat and let the chowder rest briefly, allowing the flavors to meld and intensify.
10. Ladle the creamy, rich chowder into serving bowls, garnishing with fresh chives or parsley for a pop of color and added freshness.

Notes

• Stir veggies gently to prevent burning and ensure even cooking for a perfect base flavor profile.
• Choose fresh sweet corn kernels for maximum sweetness and texture in the chowder.
• For a lighter version, swap heavy cream with half-and-half or whole milk to reduce calories without compromising richness.
• Use high-quality lump crab meat for the most delicate and authentic seafood taste, preferably fresh or carefully sourced refrigerated options.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 80 mg