Crab and corn chowder with sweet corn from the cob, lump crab meat, no flour, and half and half. It’s creamy, full of flavor, and a perfect summer meal.
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There’s nothing more I love than a good one-pot meal with a ton of veggies and flavor! This fresh corn and crab chowder is something very popular in our neck of the woods, especially in the summertime.
Made with fresh lump crab meat and sweet summer corn from the cob. This crab corn chowder recipe is creamy, full of flavor, and very filling.
Serve it with oyster crackers or pair it with one of our light sides. See below for a full list.
What is Chowder?
Chowder is a type of thick soup or stew typically made with fish, clams, or corn with potatoes and onions. It is also prepared with milk or cream and thickened with a roux.
For this crab corn chowder, I used my favorite thickening trick by puréeing some of the chowder before adding in the half and half. So that way it’s creamy and thick without any need for a roux.
How to Make Crab Chowder Recipe
- Step 1: In a large dutch oven, cook onions, celery, carrots, and leeks until soft.
- Step 2: Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Cook for about 8-10 minutes or until the potatoes are halfway done.
- Step 3: Puree 2 cups of chowder in a food processor or blender until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered until corn is tender about 7-10 minutes.
Katya’s TIP: For best results, use the freshest crab meat. Avoid canned or imitation crab meat.
- Step 4: Stir in parsley. Serve with additional Old Bay seasoning.
What Goes with Crab Chowder?
- Oyster Crackers or saltine crackers
- Corn Bread
- Kale Caesar Salad
- Cheese Bread (these are gluten-free too!)
- Pasta Primavera with Roasted Vegetables
- Baked Potato Fries
- Avocado Egg Salad
Storing Crab Chowder
TO REFRIGERATE: Leftover crab corn chowder recipe will last in the refrigerator for up to 3-4 days when stored in an airtight container. Reheat on the stovetop over medium-low heat. Avoid using high heat or the microwave as the cream can separate.
TO FREEZE: I do not recommend freezing this chowder. Milk or cream-based soups, such as chowder don’t hold up well in the freezer – they turn grainy and separate when defrosted and rewarmed.
More Corn Recipes to Try:
- Zucchini Corn Fritters
- Corn and Zucchini Chowder
- Mexican Corn Salad with Lime Dressing
- Corn Pasta with Shrimp
- Portobello Mushroom with Chicken and Corn
Corn and crab chowder with sweet corn from the cob, lump crab meat, no flour, and half and half. It’s creamy, full of flavor, and perfect end of summer meal.
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 small/medium onion, chopped (1 cup)
- 2 celery ribs, chopped
- 2 medium carrots, peeled + chopped
- 2 leeks, white and light green part sliced into half-moons (2 cups)
- 2 large russet potatoes (about 2 lbs.), peeled and diced into small cubes
- 1 bay leaf
- 1 Tbsp. Old Bay seasoning, plus extra for serving
- 1 1/2 tsp. kosher salt
- 1 (32 oz.) carton chicken stock
- 3 large ears fresh sweet corn, husk + silk removed and kernels cut from cob (4 cups corn)
- 1 pound fresh lump crab meat (do not use canned or imitation)
- 1 cup half and half
- 1/4 cup finely chopped fresh parsley
- Fresh ground black pepper
- In a large dutch oven, heat oil and butter over medium heat. Add onions, celery, carrots, leeks, and sauté 5-7 minutes or until soft.
- Add potatoes, bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for about 8-10 minutes or until the potatoes are halfway done.
- Discard bay leaf. Transfer 2 cups of chowder to a food-processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered until corn is tender about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate.
- Stir in chopped parsley. Serve with additional Old Bay seasoning.
- Old Bay Seasoning: Old Bay is a blend of 18 herbs and spices, including celery seed, paprika, mustard, salt, red pepper, and black pepper. It’s a versatile spice for use on fish, chicken, vegetables, and soup. You can get Old Bay seasoning on Amazon or at most supermarkets near the seafood department.
- Leftovers: Leftover crab chowder will last in the fridge for up to 3-4 days when stored in an airtight container. Reheat on the stovetop over medium-low heat. Avoid using the microwave or high heat as the cream can separate. Crab chowder does not freeze well.
Keywords: summer, seasonal, seafood