This recipe for Crab and Corn Chowder makes a luscious bowl of soup! Lump crab, sweet corn, potatoes and leeks form the base of the chowder, while shredded cheddar and bacon crumbles are used to garnish each flavorful bowl.
This sweet, creamy bowl of chowder makes a terrific meal when served with bread or a leafy salad. It’s a fresh, light meal and celebrates the flavors of crab, corn, potatoes and leeks. You’re going to want to make this easy crab chowder recipe on repeat.
Why you’re going to love this recipe for Crab and Corn Chowder
There’s a whole pound of real lump crabmeat in this recipe. Sweet corn, potatoes, leeks, carrots and celery get added for flavor and texture. The creamy broth is made with chicken broth, cream cheese and milk. Blended together, you’ve got a dreamy bowl of the best crab chowder to serve to your family.
Using good quality crab gives the chowder a fresh and slightly sweet flavor. You’ll need 16 ounces of lump crab for the recipe and can find it in the fresh fish section of your local market. It is not cheap, but the flavor is amazing and the recipe makes 6 servings. That means you can freeze a few servings for another meal.
Crab and Corn Chowder Recipe
What’s needed:
LUMP CRABMEAT– Lump crab has been clean and packed into 16-ounce cups for easy use. I simply open the package and add it to the soup. You can find it in the fresh fish section of the grocery store.
SWEET CORN– I prefer to use 2 ears of fresh corn that has been cut off the cob. But you can also use a 15-ounce can of sweet corn that has been drained or 1 1/2 cups of frozen corn.
VEGETABLES– Use sliced carrots, chopped celery and sliced leeks to give the broth amazing flavor and aroma. Cubed potatoes add to the creamy texture and thickness of the soup.
CHICKEN BROTH– You can use chicken or vegetable broth in this recipe. Both add delicious flavor and some saltiness.
CREAMY ELEMENTS– Milk and cream cheese are added at the end to make the chowder thick and creamy.
SPICES– Garlic salt and Old Bay Seasoning give this chowder the best flavor.
GARNISH– Cooked and crumbled bacon and shredded cheddar is used to garnish the soup.
Put it all together and you’ve got the most delicious bowl of Crab and Corn Chowder that will leave you and your family satisfied and smiling!
Substitutions for Creamy Crab Chowder
If you are missing an ingredient or two for making this creamy crab chowder recipe, here are some suggestions on what to use instead.
SHRIMP– In place of the lump crabmeat, use chopped shrimp. It is more affordable, cooks in just a few minutes and gives you that briny flavor found in dishes with shellfish.
ONION– Leeks are flavorful and give a dish a mild onion taste. Don’t have leeks or can’t find them at the grocery store? Use a chopped onion instead to add that onion flavor.
SPICES– Instead of Old Bay seasoning, add a pinch each of celery salt, paprika, cayenne pepper, ground mustard, ground cloves and a Bay Leaf to the chowder. This mix of spices gives the chowder its warm, savory flavor and aroma. Remember to remove the bay leaf before serving this creamy crab chowder.
How to make Crab and Corn Chowder
Step-by-Step Instructions:
- In a 5-quart Dutch Oven over medium heat, melt the butter. Add the leeks, carrots and celery to the pot and cook until tender, about 5 minutes.
- Add 1/2 teaspoon of garlic salt, 1 teaspoon of Old Bay seasoning and 1/4 cup all-purpose flour to the pot and stir to coat the vegetables. Cook for one more minute.
- Add chicken stock, potatoes and corn and stir. Bring soup to a boil, cover the pot and simmer over low heat for 15 minutes.
- Add the crabmeat, milk and cream cheese to the chowder. Stir and simmer for another 5 minutes to heat through. Salt to taste.
- Remove the pot from the heat and serve with shredded cheddar and crumbled bacon for garnish. Recipe makes 6 portions.
This recipe makes the best crab chowder and is a complete meal when served along with Cheddar Biscuits and 7 Layer Salad.
More of the best creamy soups and chowders
- Clam Chowder
- Chicken Corn Chowder
- Creamy Tuscan Chicken Soup
- Garden Zucchini Chowder
- Asparagus Chowder
- Cheesy Broccoli Soup
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Crab and Corn Chowder
Ingredients
- 4 tablespoons unsalted butter
- 2 cups leeks, rinsed and sliced
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1/2 teaspoon garlic salt
- 1 teaspoon Old Bay seasoning
- 1/4 cup all-purpose flour
- 32 ounces chicken broth
- 2 cups Yukon gold potatoes, cut into small cubes
- 1.5 cups sweet corn, fresh, frozen or canned
- 1 cup milk
- 4 ounces cream cheese
- 16 ounces lump crabmeat
- 1/4 cup bacon , cooked and crumbled, for garnish
- 1/2 cup cheddar cheese, shredded, for garnish
Instructions
- In a 5-quart Dutch Oven over medium heat, melt the butter. Add the leeks, carrots and celery to the pot and cook until tender, about 5 minutes.
- Add 1/2 teaspoon of garlic salt, 1 teaspoon of Old Bay seasoning and 1/4 cup all-purpose flour to the pot and stir to coat the vegetables. Cook for one more minute.
- Add chicken stock, potatoes and corn and stir. Bring soup to a boil, cover the pot and simmer over low heat for 15 minutes.
- Add the crabmeat, milk and cream cheese to the chowder. Stir and simmer for another 5 minutes to heat through. Salt to taste.
- Remove the pot from the heat and serve with shredded cheddar and crumbled bacon for garnish. Recipe makes 6 servings.
Equipment
- 1 5-quart Dutch Oven
- 1 sharp knife
- 1 soup ladle
