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Crab and Corn Chowder with Potatoes

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Chowder
  • 2 tablespoons butter
  • 2 slices bacon, chopped (optional, but adds smoky depth)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 medium carrot, diced
  • 2 medium potatoes, peeled and diced (Yukon Gold or Russet)
  • 2 cups corn kernels (fresh, frozen, or canned – drained)
  • 3 cups seafood stock or chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1 lb (450 g) lump crab meat (fresh, canned, or imitation)
  • 1 teaspoon Old Bay seasoning (or seafood seasoning)
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 tablespoons all-purpose flour (for thickening)
  • 2 tablespoons chopped fresh parsley
  • Juice of ½ lemon (optional – brightens flavor)
  • For Garnish
  • Fresh parsley or chives, finely chopped
  • A sprinkle of Old Bay or paprika
  • Crumbled bacon (optional)

Instructions
 

  • Step 1: Prepare the Base : In a large pot or Dutch oven, melt the butter over medium heat. Add bacon and cook until crisp. Remove and set aside (leave about 1 tablespoon of fat in the pot). Add the onion, celery, and carrot. Sauté until softened and translucent (about 5 minutes). Stir in garlic and cook for another 30 seconds, until fragrant.
  • Step 2: Add the Potatoes and Corn : Add diced potatoes and corn to the pot. Stir to coat with the buttery mixture.
  • Step 3: Build the Broth : Sprinkle in the flour and stir well to form a light roux (this helps thicken the chowder). Slowly pour in the seafood stock, whisking constantly to avoid lumps. Add Old Bay, smoked paprika, salt, and pepper. Simmer for about 15 minutes, until the potatoes are tender.
  • Step 4: Add Milk, Cream, and Crab : Reduce heat to low. Stir in milk and cream. Add the crab meat gently, ensuring not to break it up too much. Simmer for another 5–7 minutes, allowing flavors to meld. Adjust seasoning with salt, pepper, and a squeeze of lemon juice.
  • Step 5: Finish and Serve : Stir in fresh parsley and return the cooked bacon to the pot. Ladle into bowls, garnish with parsley, chives, or a dash of paprika.