Crab-And-Corn Chowder Recipe

Active Time:

55 mins

Total Time:

55 mins

Servings:

Our crab and corn chowder is loaded with delicious seasonal flavors and plenty of sweet lump crabmeat and corn. The addition of Old Bay seasoning, black pepper, and a small jalapeño chili give this a nice bit of heat. For those who love Old Bay (we see you), go on and add even more than the 1/4 teaspoon that this recipe calls for.

Our recipe for crab-and-corn chowder includes chopped bacon, which gives the chowder an extra bit of depth. Make a batch of this recipe for weeknight suppers, alfresco dinner parties in the summer, or serve it in a bread bowl for a cozy fall gathering.

Ingredients for Crab-and-Corn Chowder

With crisp, salty bacon, sweet bell peppers, corn, and crabmeat, the mild spice of fresh jalapeño, freshness of cilantro, and richness of cream, this chowder really does have it all. To make a batch, you'll need:

Bacon slices: Cooked until crisp for a salty, meaty bite that balances the sweetness of the corn and crabmeat.
Red bell pepper, yellow onion, and celery stalks: For a Holy Trinity to build flavor in the chowder.
Jalapeño chili: Adds a little heat. Can substitute with spicier chilis for more intense flavor.
Chicken stock and all-purpose flour: Combined to create a paste that thickens the chowder.
Fresh corn kernels: Can substitute with frozen if needed.
Fresh lump crabmeat: Opt for fresh crabmeat—not canned or imitation.
Heavy whipping cream: Adds a rich, velvety texture. Can substitute with half-and-half in a pinch.
Kosher salt, Old Bay seasoning, and black pepper: Seasons the chowder. If you love Old Bay, feel free to be generous.
Fresh cilantro: Adds bright flavor. If you aren't a fan of cilantro, swap with fresh parsley.
Oyster crackers: For a classic, crisp garnish.

Choosing Fresh Crabmeat

The peak season for fresh crab is March through November, although you should be able to find fresh crabmeat year-round, with fluctuations in price due to availability. And yes—fresh is definitely best when it comes to this rich chowder. If given a choice, there are also different grades of crabmeat to consider:

"Jumbo lump" is prized for its large chunks and sweet flavor—perfect for chilled seafood cocktails and salads.
"Lump" meat consists of slightly smaller pieces—use this size for chowder, crab cakes, and pasta dishes.
"Backfin" indicates a mix of smaller pieces of meat and can be used in stuffing, dips, or soups.
“Flake” and “special" grade meats are the smallest, and claw meat is darker, with a more intense flavor.

How To Make Crab-and-Corn Chowder

You'll be amazed at how simple it is to make a chowder this decadent. Full instructions are below, but here's a brief recap before you get started:

Step 1. Crisp bacon in a medium-size Dutch oven. Drain on paper towels, reserving 2 tablespoons drippings in pot.
Step 2. Add bell pepper, onion, celery, and jalapeño to Dutch oven; cook until slightly softened. In a medium bowl, whisk to combine stock and flour.
Step 3. Stir stock mixture and corn into pot. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, about 20 minutes. Stir in crabmeat, cream, salt, Old Bay, and pepper; cook, stirring often, until crab is heated through. Stir in cilantro. Divide between bowls and top with bacon, cilantro and oyster crackers before serving.

Can I Make Crab-and-Corn Chowder Ahead?

This decadent dish is impressive enough for dinner parties, but easy enough to whip up for a hearty weeknight meal. The best part? You can make it in advance, so it's ready to serve when you are.

Prepare this chowder up to three days ahead. Store in the refrigerator in an airtight container, and reheat on the stovetop until hot throughout before serving.

What To Serve With Crab-and-Corn Chowder

With a soup this rich, there isn't much that's needed when it comes to serving. Pair with crusty bread for soaking up every last spoonful and a side salad for a fresh touch, and everyone will be thoroughly satisfied. While this chowder can be served up as a main course, it also makes a delicious starter for a light summer meal.

More Corn Chowder Recipes You'll Love

Whether you're looking for a quick, slow-cooker, or chicken-based option, these chowders are richly flavored and guaranteed to impress:

Editorial contributions by Katie Rosenhouse.

Ingredients

6 center-cut bacon slices, chopped (1 1/4 cups)
1 medium-size red bell pepper, chopped (1 1/2 cups)
1 medium-size yellow onion, chopped (1 1/3 cups)
2 medium celery stalks, chopped (3/4 cup)
1 small jalapeño chile, seeded and finely chopped (2 1/2 Tbsp.)
4 cups chicken stock
1/4 cup all-purpose flour
3 cups fresh corn kernels (about 6 ears)
1 lb. fresh lump crabmeat, drained and picked over
1 cup heavy whipping cream
1/4 tsp. kosher salt
1/4 tsp. Old Bay seasoning
1/4 tsp. black pepper
1/2 cup chopped fresh cilantro, plus more for garnish
Oyster crackers

Directions

Cook bacon:

Cook bacon in a medium-size Dutch oven over medium, stirring occasionally, until crisp, 10 to 12 minutes. Drain bacon on paper towels, reserving 2 tablespoons drippings in Dutch oven.
Cook vegetables in bacon drippings:

Add bell pepper, onion, celery, and jalapeño to drippings in Dutch oven; cook over medium-high, stirring occasionally, until slightly softened, about 4 minutes.
Mix stock and flour:

Meanwhile, whisk together stock and flour in a medium bowl until smooth.
Simmer chowder:

Stir stock mixture and corn into bell pepper mixture in Dutch oven. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until flavors meld, about 20 minutes.
Add crabmeat, cream, and seasonings:

Gently stir in crabmeat, whipping cream, salt, Old Bay, and black pepper; cook, stirring often, until crab is heated through, about 4 minutes. Stir in cilantro. Divide chowder evenly among bowls; top with bacon, and garnish with additional cilantro and oyster crackers.

Frequently Asked Questions

What is the difference between chowder and soup?

Chowder is thick, creamy, and with a velvety texture, often made by adding heavy cream or milk along with flour as a thickener—atypical for standard soups.
Can I use frozen corn for crab-and-corn chowder?

Yes, frozen corn can be used in this soup in the place of fresh, particularly if preparing it out of season.
What is the difference between crab bisque and crab chowder?

While bisques are smooth and silky, crab chowder tends to have chunks of ingredients throughout, including crabmeat and potatoes, if using.