Crab and Corn Chowder
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.
Love crab recipes? Try our Chicken Chesapeake recipe.
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.
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?
- Cheese Popovers
- 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
- Zucchini Corn Fritters
- Corn and Zucchini Chowder
- Mexican Corn Salad with Lime Dressing
- Corn Pasta with Shrimp
- Portobello Mushroom with Chicken and Corn
Crab and Corn Chowder
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
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.
- Serving Size:
- Calories: 257
- Sugar: 9.7 g
- Sodium: 1084.9 mg
- Fat: 6.8 g
- Carbohydrates: 30 g
- Protein: 20.7 g
- Cholesterol: 49.1 mg
Keywords: summer, seasonal, seafood
I made this recipe exactly as written — just added a dash of Cayenne. It is wonderful and not difficult. However, my prep time was much longer than the 15 minutes mentioned. It’s a lot of chopping! But worth it. I was very happy that the recipe did not have bacon added.
Thank you for feedback Pam!
So easy and delicious! This was exactly what I was looking for. It was my first time making this, but it definitely won’t be my last. I didn’t want to buy Old Bay since it only uses 1T, but I did have paprika and celery salt, and a little bit of cajun seasoning blend, so I used that instead. Maybe next time I’ll buy it. I did use canned lump crab meat since it was all I could find and it was also on sale, and frozen corn kernels. Since I don’t have anything to compare it to, I will say it was really good! Soup was thick and hearty, but it didn’t feel like it was a heavy chowder. Topped with some oyster crackers and a dash of Tabasco, yum!
This was delicious. I tweaked it a little and substituted the leeks with red peppers. I also added twice the amount of Old Bay (It’s a Maryland thang, you might understand) and added more to my bowl for garnish and extra flavor.
I have made this twice already and it is AMAZING! Only change was that I used scallions instead of leeks and canned corn instead of fresh. Such a great recipe! Must try! Thanks for sharing! I will be making again soon!
That’s so great! I’m happy to hear that. Thank you for the feedback.
Made this to the T and also used scratch made scrap chicken bone/veggie broth! It’s DELISH
I’m so happy to hear that! Thank you Theresa.
Fantastic. I had some extra leeks so I used only leeks and no onion. Used Yukon gold potatoes and soaked them in cold water for about 15 min to get rid of starch. Also, used canned corn. Added a little extra broth because it was hard to blend with my immersion blender. It is so delicious! Great recipe.
Thank you Debra! So glad the chowder was a success.
I made this chowder and it turned out amazing! I doubled the recipe and we had it the next day and it was even better!!! I did use frozen corn as fresh corn is out of season this time of year in Maryland. And I also opted to make a cornstarch slurry. I will definitely be making this again…real soon! Thanks!
I’m so happy to hear that. Thank you Deborah!
This was absolutely delicious and I’ll be making it again!
That’s great! Thank you for feedback.
Easy recipe and made a delicious Christmas dinner! I followed the recipe mostly-instead of chopping the potatoes I sliced them in the food processor. I actually chopped the celery and carrots in it as well since I’m lazy.
It tastes amazing!
I was so excited to try this recipe. It cost around 50$ for the ingredients. And it came out like mush. disappointed I followed the recipe to a T
I made this all by myself!
I’m so proud ((I burn water) one time I had to call the fire department because of a pop tart mishap that cost me a $900 bill from the fire department and an $8000 kitchen remodel.) Oops! My blonde showing trough.
Anyways! Rant over.
My boyfriend ate it and didn’t get sick or anything. Five stars!!
I made this with a few changes. I had no celery so I just skipped it. I also used half miso stock and half chicken stock and added a scant Tbs of miso paste. It is delicious and very hearty.
Thank you for your feedback. So happy to hear you enjoyed it.
Can you freeze it?
I do not recommend freezing. Potatoes and cream do not freeze well.
Delicious ! Thank you for the recipe
This recipe looks great. I am a soup fanatic. I made a pot of Carrabba’s spicy sausage and lentil soup just yesterday. I’m always looking for my next soup recipe. I saw you were in MD ( read your bio). If you live near the Chesapeake bay and LOVE seafood like I do you know how fortunate we are to have all this fresh awesome seafood available here. Great website. Love it. Keep up the great content.
I don’t have fresh crab meat but still want make it with canned. Will it be a problem. I have all the other ingredients
I can’t guarantee results with canned crab meat. If you do try it, please let me know. I’ve only made this chowder with fresh (refrigerated) lump crab meat.
I made this a few weeks ago. I increased the amount of corn and added a can of creamed style corn. My husband loved it (so did my picky teenager). I used canned crab and it was great. I am going to make it again and will use fresh crab and add red bell pepper.
Fantastic chowder! I used the leftover crab legs from New Year’s Eve dinner in 2019 and is now a tradition. The delicate layers of flavors are simple and delicious. Thank you for the step by step pictures – nice for a visual person like me.
I love that you used leftover crab legs meat. What a great idea! Thank you for your feedback. So happy to hear you enjoyed the chowder.
Leftover crab meat???!!! What is that? ????????♀️????????????????????????????????????????????????????????
So easy to make tasty and family love it l differently make it again. I had to make my own bay season l can not get that here. And season work.
Great recipe. I am actually going to try it without crab, as my daughter thought that would be good, as well. Easy to follow, great photos, wonderful!
Thank you! So happy you love it.
How long is crab corn chowder good for in the refrigerator? I’ve Google’s it a hundred times with no answer. I’ve had mine in a container from Costco sealed in the cold refrigerator unopened for about 3 weeks now is it safe to eat. Thank you
Hi Patricia, it should be okay for 3-4 days refrigerated.
Can this be frozen?
With any type of cream based soups there’s a chance that the cream might separate and turn grainy when rewarmed. I always recommend freezing soup without cream, as in, do not add the cream to the entire pot of soup. Instead add the cream to either individual serving or entire pot when reheating from frozen. Hope that makes sense!
Delicious and easy to make with a little time and the right ingredients. Perfect late summer special meal!
What would be a good substitute for the onion? I have an onion allergy and therefore wouldn’t be able to cook with it. Do you have any suggestions?
White parts of the leeks would be a great alternative. Also I don’t know the extent of your allergies but shallots and white parts of the green onions can be be substituted.
Amazing recipe and EASY! I used red bell pepper instead of carrots. And bag of frozen corn. Definitely gets better and better the longer it simmers.
Thank you April! I appreciate it your feedback.
Does the crab cook just in the soup? I saw some lump crab at the store last week and was trying to come up with something to make with it when I go back to the grocery. I’m trying to branch out and don’t have much experience cooking crab!
Hi Kat: the lump crab meat will cook in the soup and it doesn’t take much time for it to do so. So get some crab meat and enjoy 🙂 It’s a great recipe to branch out with.
Most lump crab meat I’ve come across is already cooked. I would not cook it another 7-10 minutes with the potatoes, but rather stir it in in the end to just heat it through. It’s usually delicate so you don’t want to overcook it.
Found your blog on Pinterest, love it!!! 🙂
The recipe looked fantastic and I had planned to have all my family over for a dinner party but lo and behold, I was missing a few ingredients so I substituted some things.
I didn’t have any russets. so I used purple sweet potatoes, no carrots so I used parsnips, no leeks so I used a purple onion, no bay leaves so I used basil leaves (close enough, right? lol), no parsley so I used cilantro, and no fresh crab so I used lobster (I live in the NE). It was one of the best things I’ve ever eaten! MY whole family raved about how good it was. 10/10 would make again!
Wow! That’s so great Walanne! Sounds like you had yourself a delicious lobster chowder and family approved! Thanks so much for sharing.
that is so awesome – – – the internet and Katya provides such great inspiration!
I am so glad i found your page! You have amazing and delicious recipes. Every single one ive tried is so so good. You have a great taste. Thank you
Thank you so much!