Crab and Corn Chowder

5 from 1 vote

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!

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American

Servings: People

Calories: 417kcal

Author: Kristin

Equipment

6qt Dutch Oven

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.

Notes

Ingredient Notes:

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.

Nutrition