ChowdersAmericanEasy

Crab and Corn Chowder

Name: Crab and Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons (43 g) unsalted butter; 1 medium (150 g) yellow onion, finely diced; 2 stalks (100 g) celery stalks, finely diced; ½ large (90 g) red bell pepper, finely diced; 1 pound (450 g) Yukon Gold potatoes, peeled and cut into ½-inch cubes; 2 cups (320 g) fresh corn kernels; 1 pound (450 g) lump crab meat, picked through for shells; 4 cups (960 ml) unsalted chicken broth; 1 cup (240 ml) heavy cream; 2 leaves bay leaves; 2 sprigs fresh thyme sprigs; to taste kosher salt; to taste fresh ground black pepper; ⅛ teaspoon (½ g) cayenne pepper (optional); 2 tablespoons (8 g) fresh chives, chopped (optional); for serving oyster crackers (optional)

From the MyKitchenBank Kitchen

A luxurious stovetop chowder brimming with tender lump crab meat, sweet corn kernels, and creamy potatoes. This restaurant-quality soup balances the briny sweetness of crab with fresh corn and is finished with heavy cream for richness. Ready in under an hour, it's perfect for weeknight dinners or entertaining.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: About 6 cups (4 servings)

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Steps

Before you start

Pick through crab meat to remove any shell fragments
Gather all ingredients and measure them before starting
Use fresh or thawed frozen crab meat (not canned) for best flavor

1
Sauté aromatic vegetables
- In a large heavy-bottomed pot or Dutch oven (4-quart), melt the butter over medium heat.
- Once foaming, add the diced onion, celery, and red bell pepper.
- Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- The onion should be translucent at the edges.
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Ready when: Onion is translucent at the edges and vegetables are fragrant
Tip: Don't let the butter brown; this is a gentle sauté to build flavor, not a high-heat cook.
2
Add potatoes and broth
- Add the cubed potatoes and chicken broth to the pot.
- Stir well to combine.
- Tuck in the bay leaves and thyme sprigs.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer.
- Cook for 15–18 minutes, until the potatoes are almost tender (a fork should pierce them easily but they should not be falling apart).
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Ready when: Potatoes are easily pierced with a fork but hold their shape
Tip: Don't overcook the potatoes here; they'll soften more when you add the cream and crab.
3
Stir in corn
- Add the corn kernels to the simmering pot and stir gently.
- Continue cooking for 3–4 minutes to warm the corn through and marry the flavors.
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Ready when: Corn is heated through and kernels are tender
Tip: Use fresh corn when in season; frozen works well too (no need to thaw beforehand).
4
Add cream and crab meat
- Pour in the heavy cream and stir gently.
- Add the picked-over crab meat, being careful to fold it in gently to keep the lumps intact.
- Stir occasionally for 4–5 minutes, letting the chowder heat through.
- The crab will warm without turning rubbery.
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Ready when: Chowder is steaming and crab is heated through
Tip: Add crab meat near the end to preserve its delicate texture; overheating makes it tough and stringy.
5
Season to taste
- Remove the bay leaves and thyme sprigs.
- Taste the chowder and season generously with kosher salt and fresh ground black pepper.
- If you prefer a hint of heat, add the optional cayenne pepper (about ⅛ teaspoon) and stir well.
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Ready when: Seasoning is balanced and flavors are vibrant
Tip: Start with less salt; you can always add more, but the crab is naturally briny so taste before oversalting.
6
Serve and garnish
- Ladle the chowder into bowls.
- Top each serving with a sprinkle of fresh chopped chives and serve with oyster crackers on the side, if desired.
- A small pat of butter can float on top for extra richness.
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Tip: Serve immediately in warmed bowls to keep the chowder hot.

Good to know

Tips

For the sweetest flavor, use fresh corn in late summer and early fall. Off-season, frozen corn is excellent and often sweeter than fresh corn shipped long distances.
To make this chowder thicker, after step 3, make a beurre manié (softened butter mixed with flour) and whisk it in gradually. This creates a silkier, creamier texture without extra cream.
Taste as you go: crab meat varies in saltiness, so season incrementally. A squeeze of fresh lemon juice (optional) brightens the chowder just before serving.
For a lighter version, substitute some of the cream with crème fraîche or Greek yogurt added at the very end, off the heat, to prevent curdling.

Make ahead

The chowder can be made up to 2 days ahead. Prepare through step 4, then cool and refrigerate in an airtight container. Gently reheat over medium-low heat on the stovetop (do not boil), stirring occasionally, for 8–10 minutes until warmed through. The crab meat stays tender if reheating is gentle.

Storage & reheating

Room temperature: not recommended for food safety (store leftovers within 2 hours). Refrigerator: store in an airtight container for up to 2 days. Freezer: not recommended, as cream-based soups can separate or become grainy when frozen. To reheat: thaw in the refrigerator overnight, then warm gently over medium-low heat, stirring occasionally, for 8–10 minutes.

Substitutions

fresh corn kernels → Frozen corn kernels (thawed) or canned corn (drained). Fresh is best, but frozen works wonderfully. Avoid canned corn in heavy syrup; use low-sodium varieties.
heavy cream → Half-and-half or a mixture of whole milk and butter. The chowder will be less rich, but still delicious. For 1 cup cream, use ¾ cup half-and-half plus ¼ cup whole milk, or add 2 tbsp butter to 1 cup whole milk.
lump crab meat → Shrimp (cut into bite-sized pieces) or lobster meat. Shrimp cooks in 2–3 minutes once added; lobster has a similar texture to crab. Avoid imitation crab, which breaks down easily.
unsalted chicken broth → Vegetable broth or seafood stock. Seafood stock adds briny depth. Vegetable broth keeps the soup lighter. Use low-sodium varieties to control seasoning.