This crab and corn chowder is a rich and creamy soup that brings together the sweet flavors of crab and corn with a creamy, savory broth. This hearty chowder is simple to make and is a great way to feature that fresh lump crab meat!
Do you love fresh crab? How about a comforting pot of chowder? What about both? Then give this crab chowder a go!
It's full of fresh veggies, potatoes, and of course sweet crab meat.
Living in the Pacific Northwest, we love to catch our own crab every winter. Over the years we have processed and cleaned hundreds of crabs and have found the best way to do it!
Nest time you have fresh crab, learn how to cook, clean, and shake Dungeness crab.
Get all my Dungeness crab recipes that include fresh crab meat. Recipes like crab risotto, crab bisque, and of course a classic hot crab dip.
If you love creamy chowder and fresh seafood, check out my razor clam chowder recipe and smoked salmon chowder.
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🌽Ingredients
Yukon Gold Potatoes: This is the preferred potato for this creamy crab corn soup. No need to peel them which makes this soup even easier to make! Just give a good rise and dice up small.
Stock: Use either chicken stock, vegetable, crab or other seafood stock for this soup.
Fresh Crabmeat: Use fresh lump crab meat in this chowder. My preferred is Dungeness crab but any type will work great. Use anywhere from 8 ounces to 1 pound. Just depends on how crabby you want it.
Corn: This recipe calls for frozen corn but canned corn or even sweet corn can also be used. If you have fresh corn that can also be cut off the stalk and used. Really any kind of corn kernels you prefer.
Heavy Whipping Cream: This is what makes this chowder extra smooth. Half and half can also be used but might not reach the same consistency.
See full information on ingredients and quantities in the recipe card.
📝Tips to Make it Better
- Use a Dutch Oven: While any pot can be used, a Dutch Oven really is the best way to make chowder. It has great heat retention and distribution and offers the best cooking surface. Get my other Dutch Oven recipes.
- Add Salt to Onions: Adding some salt to the onions helps draw out the moisture and flavor adding even more flavor to the final dish.
- Butter and Olive Oil: This combination adds even more flavor to the sautéed veggies and the butter helps thicken the broth.
- Quality Stock: One way to get the most flavor in your chowder is to use a quality stock.
🥣How to Make
Step 1: Warm up a large Dutch Oven over medium heat. Add in the olive oil and butter then melt.
Step 2: Add in the diced onions and sauté until soft and translucent. (Image 1).
💡Pro tip: Sprinkle the onions with some salt. This will help bring out even more flavor and moisture in the onions.
Step 3: Add in the carrots and celery and continue to cook until soft. (Image 2).
Step 4: Add in the garlic and cook for 30 seconds.
Step 5: Add in the diced potatoes, seasoning, salt, and black pepper and stir to completely coat everything in the seasoning (Image 3).
Step 6: Fold in the flour until completely coated. Cook for 1-2 minutes until the flour is fully cooked. Any raw flour will not mix well when the stock is added.
Step 7: Slowly pour in the stock while stirring. (Image 4).
Step 8: Bring to a slight simmer, whisk in the heavy cream, and fold in the corn. Add in any water as need if the soup is too thick.(Image 5).
Step 9: Continue simmering for 15 minutes, stirring often until the potatoes are soft and the chowder has thickened. (Image 6).
Step 10: Fold in the fresh crab and cook for just a few minutes. The crab should be pre-cooked so you're just warming it back up. (Image 7).
If you want just a corn chowder you can also leave the crab out.
Step 11: Garnish with freshly diced parsley.
This soup will keep 3-4 days in the refrigerator in an airtight container.
🍽Ways to Serve
Serve this soup warm with some fresh bread. If you have time to make this the day before and chill, it will be even thicker the next day! Here are some ideas to serve with this fresh pot of chowder:
- Oyster Crackers
- Ritz Crackers
- Overnight Sourdough Bread
- Sourdough Cornbread
- Cast Iron Skillet Cornbread
- Irish Soda Bread
- Roasted Asparagus
- Fresh Salad
❓Recipe FAQ's
Using butter and flour in your chowder will help thicken it as it simmers. Simply melt the butter then add in the flour until it is completely cooked. Whisk in the broth and cream until fully incorporated.
A chowder is a rich and creamy soup that has sautéed veggies, potatoes and often seafood such as crab, clams, or salmon.
Since this recipe has heavy cream it will not hold up well to freezing. If you want to make ahead to freeze, make the soup without the cream and add it back in when warming it up.
🦀More Crab Recipe
📋Recipe
Crab and Corn Chowder
Equipment
Ingredients
- 1 Tablespoon Olive OIl
- 2 Tablespoons Unsalted Butter
- 1 Large Yellow Onion - Diced
- 2-3 Large Carrots - Peeled and Diced, about 1 cup
- 3-4 Celery Stalks - Diced, about 1 cup
- 2-3 Garlic Cloves - Minced or pressed
- 1 pound Yukon Gold Potatoes - Diced
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Paprika
- 2 Tablespoons All Purpose Flour
- 3 Cups Seafood or Crab Stock - Chicken or vegetable can also be used.
- 1 Cup Heavy Cream
- 2 Cups Frozen Corn
- 1 pound Crab Meat - Can use 8 ounces to 1 pound. See notes.
- Fresh Parsley - for serving
Instructions
- Warm up a large Dutch Oven over medium heat. Add in the olive oil and butter then melt.
- Add in the diced onions and sauté until soft and translucent. Pro tip: Sprinkle the onions with some salt. This will help bring out even more flavor and moisture in the onions.
- Add in the carrots and celery and continue to cook until soft. Add in the garlic and cook for 30 seconds.
- Add in the diced potatoes, seasoning, salt, and black pepper and stir to completely coat everything in the seasoning.
- Fold in the flour until completely coated. Cook for 1-2 minutes until the flour is fully cooked. Any raw flour will not mix well when the stock is added.
- Slowly pour in the stock while stirring.
- Bring to a slight simmer, whisk in the heavy cream, and fold in the corn. Add in any water as need if the soup is too thick. Continue simmering for 15 minutes, stirring often until the potatoes are soft and the chowder has thickened.
- Fold in the fresh crab and cook for just a few minutes. The crab should be pre-cooked so you're just warming it back up.
- Garnish with freshly diced parsley.
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