Corn and Crab Chowder
This corn and crab chowder is a creamy, bacon-kissed soup that feels a little special without asking for much effort. Sweet corn, tender Yukon Gold potatoes, and delicate lump crab meat simmer together in a silky broth seasoned with Old Bay, and the whole pot comes together in about 50 minutes—perfect for a busy weeknight dinner or a relaxed dinner party.
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
- Sharp chef's knife
- Cutting board
- Corn kernel stripper (optional) for fresh corn
- Wooden spoon
- Slotted spoon
- Plate lined with paper towels
- Ladle
- Measuring cups and spoons
- Immersion blender (optional) for a thicker chowder
Ingredients
- 6 slices thick-cut bacon about 6 ounces or 170g, chopped
- 2 tablespoons unsalted butter 28g
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour 40g
- 4 cups low-sodium chicken broth 960ml
- 1 pound Yukon Gold potatoes 450g, peeled and cut into 1/2-inch cubes (about 3 cups)
- 3 cups corn kernels from about 4 fresh ears, or use frozen corn
- 1 tablespoon Old Bay seasoning
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 cup heavy cream 240ml
- 1 cup whole milk 240ml
- 1 pound lump crab meat 450g, drained and picked over for shells
- 2 tablespoons fresh chives chopped, plus extra for garnish
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Dice the onion, slice the celery, and mince the garlic. Peel and cube the potatoes into 1/2-inch pieces and keep them in cold water until needed. Cut the kernels off the fresh corn (or thaw and drain frozen corn), pick through the crab for shells, and chop the chives and parsley.
- Place the chopped bacon in a cold Dutch oven over medium heat and cook for 6 to 8 minutes until crisp, stirring occasionally. Transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving about 2 tablespoons of fat in the pot.
- Add the butter to the bacon fat and melt over medium heat. Add the onion and celery and cook for 5 to 6 minutes until soft and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste. Keep the heat at medium and do not let the flour brown.
- Slowly pour in the chicken broth about 1 cup at a time, stirring well after each addition to prevent lumps, and scrape up any browned bits. Add the drained potatoes, Old Bay, bay leaf, and thyme, then bring to a gentle boil over medium-high heat.
- Reduce the heat to medium-low, partially cover the pot, and simmer for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender but still hold their shape.
- Stir in the corn and simmer uncovered for about 5 minutes for fresh corn or 3 minutes for frozen, until tender and bright. For a thicker chowder, pulse an immersion blender 3 or 4 times or mash a few potatoes against the side of the pot.
- Turn the heat to low and stir in the heavy cream and whole milk, warming gently without boiling for about 3 minutes. Gently fold in the crab meat with a wooden spoon and heat for 3 to 5 minutes until warmed through, then remove the bay leaf.
- Stir in the parsley and 2 tablespoons of chives, then season with salt and pepper to taste. Ladle into warm bowls and top each serving with crispy bacon, extra chives, and a tiny pinch of Old Bay.
Notes
- Buy lump or jumbo lump crab meat from the refrigerated seafood section and skip imitation crab, which lacks the sweet flavor and tender texture.
- Fold the crab in gently with a wooden spoon so the lumps stay whole for big, juicy bites.
- Cut the potatoes into even 1/2-inch cubes so they cook at the same rate.
- Yukon Gold potatoes hold their shape and add a buttery flavor; Russets break down and give a thicker but less chunky soup.
- Never boil the chowder after the cream goes in, or the soup may separate—keep the heat low.
- Taste before salting, since the bacon, broth, crab, and Old Bay all contain salt.
- If using fresh corn, drop the bare cobs into the pot with the broth and remove them before adding the cream for extra sweet corn flavor.
- Let the finished chowder rest 10 minutes off the heat before serving so the flavors settle.
- Make ahead: cook the soup through the corn step up to 2 days ahead, then add the cream, milk, and crab when reheating.
- Store leftovers in airtight glass containers in the refrigerator for up to 3 days and reheat gently over low heat with a splash of milk or broth. Freezing is not recommended, as cream and potatoes turn grainy and the crab loses its texture.
Nutrition
Serving: 1BowlCalories: 465kcalCarbohydrates: 38gProtein: 24gFat: 24gSaturated Fat: 13gSodium: 950mgFiber: 3gSugar: 7g
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