I just whipped up a pot of my favorite crab and corn chowder, and let me tell you, it’s a real treat!
There’s something magical about the combination of sweet corn, tender potatoes, and succulent crab meat.
I love how the smoky bacon and a hint of spice from the jalapeño add amazing flavor to this creamy chowder. It’s like a big, comforting hug in a bowl.
Trust me, once you try it, you’ll be hooked! It’s perfect for cozy nights in or impressing dinner guests.
Why You’ll Love This Crab and Corn Chowder
Full of Flavor: This chowder delivers a blend of sweet corn, succulent crab, and smoky bacon. The flavor is so rich and satisfying.
Comfort Food: The creamy texture and hearty ingredients make this chowder the perfect comfort meal for cozy nights in.
Simple Yet Elegant: Despite its rich flavors, this recipe is straightforward to make. You can have an elegant meal without spending hours in the kitchen.
Make-Ahead Magic: The flavors in this chowder actually improve when left overnight. It’s perfect for meal prep or entertaining.
Ingredients
- Fresh Lump Crab Meat: The star of the show! Fresh, sweet, and succulent chunks of crab meat make this chowder irresistible.
- Fresh or Frozen Corn Kernels: Bursting with natural sweetness, the corn adds a delightful pop of flavor and texture to every spoonful.
- Bacon: It lays the foundation for this chowder’s rich flavor profile.
- Veggies: A flavorful medley of aromatic vegetables creates a savory base and adds depth to the chowder.
- All-Purpose Flour: The secret ingredient thickens the chowder and gives it a luxurious, creamy texture.
- Chicken Broth: The savory liquid brings all the ingredients together and creates a balance of flavors.
- Potatoes: They add heartiness and substance to this satisfying chowder.
- Seasonings: I use Old Bay seasoning, ground cumin, salt, and white pepper. The blend enhances all the flavors.
- Heavy Cream: This gives the chowder its rich, indulgent texture and mouthfeel.
- Fresh Chives: A sprinkle of vibrant green adds a fresh, mild onion flavor and an eye-catching pop of color.
How to Make Crab and Corn Chowder
This chowder is such a treat, but it’s so easy to make!
1. Cook the bacon. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
2. Sauté the vegetables. Add the onion, celery, red bell pepper, and jalapeño (if using) to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the flour. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Prepare the broth. Gradually whisk in the chicken broth. Add the diced potatoes, corn, Old Bay seasoning, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
5. Incorporate the cream. Stir in the heavy cream and crab meat. Simmer for an additional 3-4 minutes until heated through.
6. Season the chowder. Season with salt and white pepper to taste.
7. Garnish and serve. Ladle the chowder into bowls and garnish with the reserved bacon and fresh chives. Serve and enjoy!
Tips for the Best Crab and Corn Chowder
Follow my trusty tips for the very best chowder.
- Fresh is best. For the best flavor, use fresh lump crab meat. If unavailable, canned crab meat can be substituted, but the freshness will make a significant difference.
- Choose the most convenient corn. Fresh corn cut off the cob provides the best flavor, but good-quality frozen corn works well, too.
- Thicken it up. If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or use a cornstarch slurry.
- Select your spice level. Adjust the Old Bay seasoning and cumin to your taste. These spices give the chowder a subtle kick and enhance the seafood flavors.
- Balance the flavors. Add some acidity with a squeeze of lemon juice or a splash of white wine to balance the sweetness of the crabmeat and corn.
- Try fun variations. Add other vegetables like diced carrots, julienned carrots, or a trio of red, yellow, and green bell peppers for more color and crunch. You can also substitute shrimp for crab if desired.
- Make it a comfort food feast. Serve the chowder with crusty bread, oyster crackers, or a simple herb garnish like chopped chives to complement its rich and creamy texture.
How to Store
Keep your chowder fresh for a few more days with these tips.
To Store: Allow the chowder to cool completely, then transfer it to an air-tight container. Refrigerate for up to 3 days. Freezing this chowder will change the consistency, so I don’t recommend it.
To Reheat: Gently warm the chowder in a saucepan over medium-low heat, stirring occasionally. Microwave individual portions in 30-second intervals, stirring between each, until heated through.
Crab and Corn Chowder
6
servings15
minutes30
minutes342
kcalThis creamy crab and corn chowder always hits the spot! With potatoes, peppers, celery, jalapenos, and bacon, it’s impossible to resist!
Ingredients
4 slices bacon, chopped
1 medium onion, diced
1 celery rib, finely diced
1/2 red bell pepper, diced
1 jalapeño, seeded and minced (optional)
2 tablespoons all-purpose flour
3 1/2 cups chicken broth
2 medium potatoes, peeled and diced
2 cups fresh or frozen corn kernels
1/2 teaspoon Old Bay seasoning
1/4 teaspoon ground cumin
3/4 cup heavy cream
12 oz fresh lump crab meat
2 tablespoons fresh chives, chopped
Salt and white pepper to taste
Instructions
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the onion, celery, red bell pepper, and jalapeño (if using) to the pot. Cook until vegetables are softened, about 5 minutes.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth. Add the diced potatoes, corn, Old Bay seasoning, and cumin. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
- Stir in the heavy cream and crab meat. Simmer for an additional 3-4 minutes until heated through.
- Season with salt and white pepper to taste.
- Ladle the chowder into bowls and garnish with the reserved bacon and fresh chives. Serve and enjoy!
Notes
- For the best flavor, use fresh lump crab meat. If unavailable, canned crab meat can be substituted.
- Fresh corn cut off the cob provides the best flavor, but good-quality frozen corn works well, too, especially when corn is out of season.
- If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot or use a cornstarch slurry.
- Adjust the Old Bay seasoning and cumin to your taste. These spices give the chowder a subtle kick and enhance the seafood flavors.
