Luscious corn and crab chowder blends lump and claw crab meat with bacon, vegetables, seasonings, and cream to create a rich, velvety soup.
My husband is one of those people who always feels warm. I’ll be bundled on the couch in a blanket while he’s in shorts with the air conditioner set low and the fan on high. Early in our marriage a neighbor once asked if I was sick because I wore flannel pajama pants, wool socks, and a sweatshirt on a sweltering July night. That memory explains why I usually save soup for cool weather — I don’t want him sweating over a steaming bowl.
So I was surprised when he asked for soup for dinner. I love soup and could eat it constantly, but I tend to make it seasonally. For this Corn and Crab Chowder I did make an exception, and it turned out perfectly balanced — comforting without being overwhelming.
One of the key ingredients in this chowder is seafood stock. Many grocery stores carry shrimp or seafood stock next to chicken and beef stock, but if you can’t find it you can use extra chicken stock or make your own. I made a simple shrimp stock by simmering shrimp shells with half an onion, a couple of bay leaves, peppercorns, and a few sprigs of fresh herbs for about an hour. I left the stock unsalted so I could season the chowder to taste later. There are many variations for homemade seafood stock, so use what you have on hand.
This chowder has a bit of zip from the crab boil and Creole (or Old Bay) seasoning. Depending on where you live, liquid crab boil may be easier to find; cayenne can stand in as a substitute if needed, but add it sparingly. The original recipe called for lemon pepper seasoning; I used the zest of one lemon instead, which adds a bright, clean note that complements the crab.
We were lucky to have a cool break from the August heat, so we enjoyed this Corn and Crab Chowder on the back porch. It felt like an early hint of fall — I didn’t need my sweatshirt, and my husband could savor his bowl without breaking a sweat.
More Chowder Recipes:
- Poblano Chicken Chowder with Wild Rice
- Smoked Sausage Corn Chowder
- Ham and Cheddar Corn Chowder
Corn and Crab Chowder
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Ingredients
- ½ cup unsalted butter
- ½ cup all purpose flour
- 3 cups seafood stock
- 2 cups chicken broth
- ½ lb. about 3-5 red skinned potatoes, cubed
- 2 carrots peeled and sliced
- 1 celery rib diced
- 4 slices of bacon cooked and chopped
- 2 cups frozen whole kernel corn
- ½ pound lump crabmeat
- ½ pound claw crabmeat
- 1 teaspoon liquid crab boil
- 1 tablespoon Creole or Old Bay seasoning
- Zest of one lemon
- 2 cups heavy cream
- Chopped fresh parsley and additional bacon for garnish optional
Instructions
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In a large stock pot, melt butter over medium heat. Gradually whisk in the flour and cook until the mixture thickens to form a roux.
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Stir in the seafood stock, chicken broth, potatoes, carrots, and celery. Bring to a boil, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.
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Add the corn and continue cooking for another 15 minutes. Stir in the crabmeat, chopped bacon, crab boil, Creole or Old Bay seasoning, and lemon zest.
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Remove from heat, pour in the heavy cream, and stir until fully incorporated and heated through. Serve in bowls and garnish with chopped parsley and extra bacon if desired.