Name: Crab and Corn Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large yellow onion, diced, about 1 1/2 cups; 3 ribs celery, diced, about 1 cup; 3 ears fresh corn, shucked and kernels cut off, cobs reserved; 2 cups baby Yukon potatoes, scrubbed and quartered; 2 tbsp. fresh chives, chopped (optional); 6 tbsp. unsalted butter; 4 cups vegetable, chicken, or seafood stock; 1 cup heavy cream; 4 tbsp. flour (6 tbsp. if you prefer thicker chowder); 1 tsp. kosher salt (Diamond Crystal recommended); 1/2 tsp. ground black pepper; 2 tsp. Old Bay seasoning; 1 lb. fresh crab meat, picked over

Jump to Recipe· 4.1 from 183 reviews

If you’re craving a comforting, rich, and satisfying bowl of soup, you have to try this Crab and Corn Chowder Recipe. It blends the sweet freshness of corn with the delicate, briny flavor of crab meat into a creamy, dreamy chowder that feels like a warm hug on a chilly day. This hearty soup is perfect for sharing at family dinners or impressing guests with minimal effort but maximum flavor. Trust me, once you taste this, it will quickly become one of your go-to recipes for a cozy night in.

Ingredients You’ll Need

A top view of a pale yellow pot with red handles on a white marbled surface, filled with chopped green celery and white onion pieces sprinkled generously with white flour. A wooden spoon with a smooth, rounded edge rests inside the pot, touching the mixture. To the side, a white cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crab and Corn Chowder Recipe lies in its simple, wholesome ingredients, each carefully chosen to build layers of flavor. From the sweetness of fresh corn to the richness of heavy cream and the aromatic kick of Old Bay seasoning, every component plays an essential role in making this chowder irresistibly delicious.

6 tbsp. unsalted butter: Creates the perfect base for sautéing vegetables and adds creamy richness.
1 large yellow onion, diced (about 1 1/2 cups): Adds sweetness and a depth of flavor to the chowder.
3 ribs celery, diced (about 1 cup): Brings a subtle earthiness and crunch to balance softness.
4 tbsp. flour (6 tbsp. for thicker chowder): Works as a subtle thickener to give your chowder a luscious texture.
3 ears fresh corn, shucked and kernels cut off; cobs reserved: Infuses natural sweetness and texture, with the cobs adding extra flavor during simmering.
4 cups vegetable, chicken, or seafood stock: The savory liquid base that brings all the ingredients together.
2 cups baby Yukon potatoes, scrubbed and quartered: Adds heartiness and creaminess as they cook down.
1 tsp. kosher salt (Diamond Crystal preferred): Enhances all the flavors in the chowder.
1/2 tsp. ground black pepper: Provides subtle heat and complexity.
2 tsp. Old Bay seasoning: A signature seasoning that perfectly complements seafood with a hint of spice.
1 cup heavy cream: Makes the chowder luxuriously creamy and smooth.
1 lb. fresh crab meat, picked over: The star of the dish, offering delicate, sweet bites of seafood goodness.
2 tbsp. fresh chives, chopped (optional): Adds a fresh, mild onion flavor and a pop of color for garnish.

How to Make Crab and Corn Chowder Recipe

Step 1: Sauté the Veggies

Begin by melting unsalted butter in a large heavy-bottomed pot over medium heat. Toss in your diced onions and cook them slowly until they start to soften and become translucent, about 5 to 6 minutes. Then, add the diced celery and let it cook for another few minutes. This base of tender vegetables is where the flavor journey begins, building a warm, aromatic foundation for the chowder.

Step 2: Create the Roux and Add Seasoning

Sprinkle your flour evenly over the softened onions and celery, stirring well to coat all the vegetables. This step is crucial for thickening the chowder later on. Next, season with kosher salt, ground black pepper, and the unmistakable Old Bay seasoning. Pour in your chosen stock (vegetable, chicken, or seafood), stirring gently to combine everything into a smooth liquid. Now, add in those reserved corn cobs for an extra infusion of natural sweetness during the simmer.

Step 3: Simmer and Infuse Flavor

Lower the heat to medium-low and cover the pot. Let the chowder simmer gently for 25 to 30 minutes. This slow cooking allows all the flavors to marry beautifully, while the corn cobs release their subtle essence into the base. After simmering, carefully fish out the cobs and discard them—your chowder base should now be fragrant and flavorful.

Step 4: Add Potatoes and Corn Kernels

Turn the heat back up to medium and add your quartered baby Yukon potatoes to the pot. Let them cook in the chowder for 8 to 10 minutes until they begin to soften. Then, stir in the fresh corn kernels and cook for another 3 minutes. This combination of mild potatoes and crunchy corn gives the chowder excellent texture and seasonal freshness.

Step 5: Finish with Cream and Crab

Remove the pot from heat and gently stir in the heavy cream. Now comes the star of the show—fold in the fresh crab meat carefully to keep those delicate chunks intact. The creaminess mellows all the spices while making every spoonful decadently smooth and satisfying.

How to Serve Crab and Corn Chowder Recipe

A large red pot filled with creamy soup that has a light yellow color with visible chunks of yellow corn, white pieces of cauliflower, and small brown potato pieces mixed throughout. A shiny silver ladle is lifting a portion of the soup, showing a mix of the vegetables in a creamy broth. The pot is placed on a white marbled surface with a white cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that final touch of color and brightness, sprinkle freshly chopped chives over each bowl of chowder. If you’re feeling indulgent, a drizzle of extra cream or a few crispy bacon bits are wonderful complementary garnishes, adding texture and extra flavor layers.

Side Dishes

This crab and corn chowder pairs beautifully with crusty artisan bread or warm oyster crackers to soak up every last bit of the creamy broth. A crisp green salad dressed in a light vinaigrette also provides a refreshing contrast to the richness of the chowder.

Creative Ways to Present

For a fun twist, serve the chowder in hollowed-out mini pumpkins or bread bowls. You can also ladle it over a plate of buttery toasted baguette slices topped with melted cheese for a rustic, elegant touch. Offering small individual portions as appetizers is another great way to showcase this dish at gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover crab and corn chowder into airtight containers and refrigerate for up to 3 days. The flavors actually deepen with a bit of time together, making it just as delicious the next day.

Freezing

While you can freeze this chowder, keep in mind that the texture of cream-based soups may change slightly after freezing. To freeze, allow the soup to cool completely, then portion it in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftover chowder gently on the stove over low heat, stirring occasionally to prevent scorching. If the chowder has thickened too much, simply add a splash of stock or cream to bring it back to your desired consistency.

FAQs

Can I use canned crab meat for the Crab and Corn Chowder Recipe?

Yes, canned crab meat is a convenient substitute, but fresh crab meat will provide the best texture and flavor. Just be sure to drain any excess liquid from the canned meat before adding it.

Is it possible to make this chowder gluten-free?

Absolutely! You can replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder, ensuring the same creamy texture without gluten.

Can I use frozen corn instead of fresh corn ears?

Fresh corn is ideal for sweetness and texture, but frozen corn works well in a pinch. Add it during the last few minutes of cooking, just as you would fresh kernels.

How spicy is the chowder with Old Bay seasoning?

Old Bay provides a mild, aromatic spice with hints of celery, pepper, and paprika. It adds warmth without overpowering the crab and corn flavors, but you can adjust the amount to suit your taste.

Can I add other seafood to this recipe?

You can customize the chowder by adding shrimp, scallops, or clams alongside or instead of the crab. Just be mindful of cooking times to avoid overcooking delicate seafood.

Final Thoughts

This Crab and Corn Chowder Recipe is truly a showstopper in the world of comforting soups. It’s packed with fresh, vibrant flavors and creamy indulgence that will have everyone asking for seconds. Whether it’s a cozy family dinner or a special occasion, this chowder delivers warmth and satisfaction in every spoonful. Don’t wait to try it—you’re going to love how easy it is to whip up and how utterly delicious it tastes.