Crab and Corn Chowder

This creamy Crab and Corn Chowder is a rich, hearty Southern-style soup that’s perfect for cozy nights and anyone craving down-home comfort with a coastal flair. Made with tender lump crab meat, sweet corn, and a savory blend of herbs and spices, this soul-warming chowder brings comforting flavors to the table any day of the week.

Ingredients to Make Crab and Corn Chowder

Jumbo lump crab meat is pricey, there’s no doubt about it. When you’d like to indulge in crab, this chowder is a tasty option that the whole family will love. I’ve even served this when entertaining, and its always a hit. Whether you’re looking for a satisfying weeknight dinner or an impressive dish to serve at your next gathering, this easy crab chowder recipe is sure to please. Ready in under an hour, it’s a delicious way for everyone to indulge in crab meat and keep your budget on track.

Checkout this quick list of ingredients you’ll need to gather to make Crab Corn Chowder: (Scroll down for the full printable recipe card.)

• Crab – Jumbo lump crabmeat is ideal, but you could use claw meat, too.
• Corn – Fresh corn gives a hint of sweetness to the flavor.
• Potatoes – Potatoes add bulk.
• Bacon – Bacon adds a smoky flavor.
• Butter – Salted or unsalted butter combines with the bacon drippings to cook the vegetables.
• Onion – Yellow onion gives a robust taste to the chowder. diced
• Peppers – Sweet red bell pepper for color.
• Celery – One large celery rib complements the crab meat.
• Garlic – Fresh garlic explands the flavor profile.
• Flour – All purpose flour thickens the chowder.
• Seasonings – Seasoned salt, old bay seasoning, black pepper and ground cayenne or smoked paprika and one bay leaf.
• Liquids – Low sodium seafood stock or chicken stock, milk and heavy cream.
• Fresh Herbs – Fresh parsley for both the chowder and for garnishing.
• Crackers – Oyster crackers add crunch.

How to Make the BEST Crab and Corn Chowder Recipe

• Fry Bacon Slices – Cook bacon until crisp, then remove to drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
• Sauté Veggies – Add butter to the drippings along with red bell pepper, onion and celery. Cook until slightly softened then add minced garlic.
• Make the Roux – Add flour and seasonings., stir to coat. Cook just until absorbed.
• Add Stock – Whisk in seafood stock. Add potatoes, corn kernels and bay leaf. Simmer with the lid offset stirring occasionally, until the potatoes are fork tender.
• Add Crab Meat – Gently stir in crabmeat, milk and heavy cream. Cook over medium stirring often, until crab is heated through. Stir in parsley, reserving some for garnishing.
• Serve – Garnish with crispy bacon and additional parsley and serve with oyster crackers.

Kitchen Equipment to Make Crab Corn Chowder

• Large Dutch oven or soup pot.
• Sharp knife and chopping board.
• Measuring cups and spoons.
• Platter lined with paper towels.
• Slotted spoon.

Recipe Variations, Tips and Substitutions

• Corn – You can use frozen corn or canned corn when fresh corn on the cob isn’t in season. Canned corn should be drained and frozen corn should be thawed.
• Crab – I used jumbo lump crab meat for this recipe. You could use claw meat, swap out crab for lobster or add shrimp for a seafood chowder.
• Heavy Cream – You can use whipping cream in place of heavy cream or half and half for a lighter option.
• Broth – You can use seafood stock, chicken stock or chicken broth.
• Peppers – You could add green bell pepper or jalapeno pepper for spice.
• Potatoes – You can use russet potatoes, red potatoes or your favorite kind of potato. Each one has different starch content and will cook slightly differently, so adjust as needed.
• Vegetables – You could add leeks, diced carrots or jalapeño for spice.
• Fresh Herbs – You can use green onions or fresh chives in place of parsley.

Storage and Leftovers

• Leftovers – Store leftover crab and corn chowder in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in a saucepan over medium heat or in the microwave in single servings.
• Freezer – You can freeze crab corn chowder for up to 2 months. Thaw in the fridge and gently reheat, stirring to combine.

More Soup and Chowder Recipes to Make

• Everyone loves a big bowl of Taco Soup for casual family meals and game day snacking.
• Make your own rich French Onion Soup at home.
• Skip the bun and enjoy a big bowl of Cheeseburger Soup, instead.
• Slow Cooker Potato Soup is flavored with cubed ham.
• Another option is this creamy Clam Chowder popular at seafood joints far and wide.
• Creamy Tomato Cheese Tortellini Soup.
• One Pot Chicken Noodle Soup will cure what ails ya!
• Instant Pot Vegetable Beef Soup comes together in no time flat.
• Ham and Collard Soup from Food Network.

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Helpful Kitchen Items:

• Dutch Oven
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board