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Crab and Corn Chowder Recipe

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4.1 from 183 reviews

  • Author: Maggie
  • Total Time: 1 hour
  • Yield: 3 quarts (serves 6 as a meal or 12 as an appetizer)

Description

This hearty crab and corn chowder is a comforting, filling one-pot meal that highlights the natural sweetness of fresh corn and delicate crab meat. It features a creamy base thickened with flour and enriched with butter and heavy cream, enhanced by aromatic vegetables and savory Old Bay seasoning, making it perfect as a main course or appetizer.

Ingredients

Vegetables and Aromatics

  • 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)

Liquids and Dairy

  • 6 tbsp. unsalted butter
  • 4 cups vegetable, chicken, or seafood stock
  • 1 cup heavy cream

Spices and Seasonings

  • 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

Seafood

  • 1 lb. fresh crab meat, picked over

Instructions

  1. Melt Butter and Sauté Onions: In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Add diced onions and cook for 5 to 6 minutes, stirring occasionally, until they begin to soften and turn translucent.
  2. Add Celery: Add the diced celery to the pot and continue cooking for an additional 2 to 3 minutes, allowing the celery to soften and meld flavors with the onions.
  3. Incorporate Flour and Seasonings: Sprinkle the flour evenly over the sautéed vegetables and stir thoroughly to coat them. Add the kosher salt, ground black pepper, and Old Bay seasoning, mixing well to evenly distribute the seasonings.
  4. Add Stock and Simmer with Corn Cobs: Pour in the stock of your choice (vegetable, chicken, or seafood) and stir to combine. Add the reserved corn cobs to the pot, reduce heat to medium-low, and cover. Let the chowder simmer gently for 25 to 30 minutes to infuse the broth with corn flavor.
  5. Remove Corn Cobs and Add Potatoes: Using kitchen tongs, carefully remove and discard the corn cobs from the pot. Increase the heat back to medium and add the quartered baby Yukon potatoes. Simmer the chowder for 8 to 10 minutes, or until the potatoes start becoming tender but not fully cooked.
  6. Add Fresh Corn Kernels: Stir in the fresh corn kernels and cook for an additional 3 minutes to soften the corn and blend the flavors.
  7. Finish with Cream and Crab Meat: Remove the pot from heat. Stir in the heavy cream, then gently fold in the fresh crab meat to preserve its delicate texture.
  8. Garnish and Serve: If desired, sprinkle chopped fresh chives over the chowder for a fresh herbal note. Serve hot as a hearty main dish or a satisfying appetizer.

Notes

  • This recipe makes approximately 3 quarts of chowder—enough to serve 6 as a main meal or 12 as an appetizer.
  • Use a large, heavy-bottomed 6-quart or larger pot to allow sufficient space for simmering and stirring.
  • For added flavor, crispy bacon can be a delicious optional garnish to complement the chowder.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup and Stew Recipes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeworthsaving.com/crab-and-corn-chowder-recipe/