Crab Chowder Recipe: How to Make Crab and Corn Chowder
Written by MasterClass
Last updated: Feb 17, 2024 • 2 min read
This tasty and sweet take on crab chowder combines tender chunks of crab with hearty vegetables and a rich cream base for an indulgent dish that is sure to be a hit at the dinner table.
Learn From the Best
What Is Crab Chowder?
Crab chowder is a seafood-based stew that combines lump crabmeat, fresh corn kernels, crispy bacon, and tender chunks of potato in a velvety cream sauce for a rich, comforting soup. Serve this dish as a starter to a seafood feast or as a satisfying main course with a side of crusty sourdough bread for dipping.
5 Tips for Making Crab and Corn Chowder
Home cooks of all levels can execute this simple seafood and corn chowder. Here are some tips to consider:
- 1. Experiment with different ingredients. You can alter this recipe to include a variety of proteins and vegetables beyond crab and corn, like red bell peppers, legumes, diced tomatoes, sausage, pancetta, shrimp, and clams.
- 2. Try different cream bases. Make this recipe a little lighter by substituting skim milk, half-and-half, or unsweetened dairy-free milk or creamer for heavy cream or whole milk.
- 3. Try different garnishes and seasonings. Garnish your soup with fresh herbs, like parsley and cilantro. Add zesty spices and seasonings like Old Bay Seasoning, red pepper flakes, and cayenne pepper.
- 4. Store in the fridge. You can store this creamy chowder in an airtight container in the refrigerator for up to 4 days. Do not freeze this chowder because the cream base is likely to become grainy and separate during the freezing process.
- 5. Reheat on the stove. Warm your soup up slowly on the stovetop to reheat it. Heating it in the microwave is more likely to cause the milk to separate or curdle.
Crab and Corn Chowder Recipe
makes
prep time
10 mintotal time
1 hr 10 mincook time
1 hrIngredients
- 1
In a large pot or Dutch oven over medium heat, sauté the bacon. Cook the bacon until it is slightly browned and crispy, about 10 minutes. Using tongs, transfer the bacon to a paper towel-lined plate to drain, reserving the bacon grease in the pot. Once cooled, crumble the bacon into bite-sized pieces.
- 2
Add the butter to the pot. Once it melts, add the onion, celery, and jalapeño and sauté, frequently stirring, until slightly tender, about 7 minutes.
- 3
Add the garlic to the pot and cook until fragrant, about 1 minute.
- 4
Add the flour to the pot and stir until it is combined evenly with the bacon fat.
- 5
Whisking constantly, drizzle the milk into the pot. Cook the liquid, frequently whisking, until the milk has thickened, about 3 minutes.
- 6
Add the chicken broth, potatoes, corn kernels, thyme, and bay leaves to the pot and stir to combine. Season the soup with salt and pepper.
- 7
Bring the soup to a simmer, reduce to medium-low heat, and cook the soup. Stir the chowder occasionally over 30 minutes. After that, remove the bay leaf.
- 8
Add the heavy cream and crabmeat to the pot and stir to incorporate. Continue cooking the soup until the crabmeat has warmed through, about 5 minutes.
- 9
Remove the pot from the heat and let it sit for 5 minutes. Ladle the soup into individual serving bowls and garnish with the crumbled bacon, oyster crackers, and fresh chives.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.