Crab Corn Chowder: A Creamy Delight for Seafood Lovers

Crab Corn Chowder is a delightful dish that brings the flavors of the sea right to your table. This creamy, comforting soup is a perfect blend of sweet corn and succulent crab meat, making it a favorite among seafood lovers. Originating from coastal regions where fresh seafood is abundant, chowders have long been a staple in American cuisine, often enjoyed during chilly evenings or festive gatherings.

People adore Crab Corn Chowder not only for its rich and velvety texture but also for its ability to evoke a sense of warmth and nostalgia. The combination of tender crab and sweet corn creates a harmonious balance that tantalizes the taste buds, while the ease of preparation makes it a go-to recipe for both novice and experienced cooks alike. Whether served as a starter or a main course, this chowder is sure to impress your family and friends, making it a beloved dish in any household.

Ingredients:

• 1 lb fresh crab meat (or canned, drained)
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Preparing the Base

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
2. Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate to drain excess fat. Leave about 2 tablespoons of bacon fat in the pot for flavor.
3. Add the diced onion to the pot and sauté in the bacon fat over medium heat until translucent, about 4-5 minutes. Stir occasionally to prevent burning.
4. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently.

Adding Vegetables and Broth

5. Stir in the diced potatoes and corn kernels, mixing well to combine with the onion and garlic.
6. Pour in the chicken or vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Incorporating the Crab and Cream

8. After the potatoes are tender, gently fold in the fresh crab meat, being careful not to break it apart too much.
9. Pour in the heavy cream and stir to combine. This will give the chowder a rich and creamy texture.
10. Add the Old Bay seasoning, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed throughout the chowder.
11. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. If desired, add lemon juice at this stage for a hint of brightness.

Final Touches and Serving

12. Once the chowder is heated through and the flavors have developed, taste and adjust the seasoning if necessary. You may want to add more salt, pepper, or Old Bay seasoning according to your preference.
13. To serve, ladle the chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley.
14. For an extra touch, consider serving the chowder with crusty bread or crackers on the side for dipping.
15. Enjoy your delicious homemade crab corn chowder while it’s hot!

Storage and Reheating

16. If you have leftovers, allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
17. To reheat, pour the chowder into a pot and warm it over low heat, stirring occasionally until heated through. You may need to add a splash of broth or cream to loosen it up, as it may thicken when stored.
18. Do not freeze the chowder, as the cream and crab meat may not hold up well after thawing.

Tips for the Best Chowder

• For the best flavor, use fresh crab meat if available. If using canned crab, ensure it is well-drained and of good quality.
• Feel free to customize the chowder by adding other vegetables such as bell peppers, carrots, or celery for added texture and

  Conclusion:

  In summary, this Crab Corn Chowder is a must-try for anyone looking to indulge in a rich, creamy, and flavorful dish that perfectly balances the sweetness of corn with the delicate taste of crab. The combination of fresh ingredients and simple preparation makes it an ideal choice for both weeknight dinners and special occasions. For serving suggestions, consider pairing this chowder with crusty bread or a light salad to complement its richness. You can also experiment with variations by adding your favorite vegetables, such as diced potatoes or bell peppers, or even a splash of hot sauce for an extra kick. We encourage you to try this delightful Crab Corn Chowder recipe and share your experience with friends and family. Whether you’re enjoying it on a chilly evening or serving it at a gathering, we’re confident it will become a favorite in your household. Don’t forget to let us know how it turned out for you, and feel free to share your own twists on this classic dish! Print

  Crab Corn Chowder: A Creamy Delight for Seafood Lovers

  

  Print Recipe

  Enjoy a rich and creamy Crab Corn Chowder, packed with tender potatoes, sweet corn, and crispy bacon. This comforting dish is perfect for chilly days and will delight your family and friends with its delicious flavors!

  • Author: Dottie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 lb fresh crab meat (or canned, drained)
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional)

  Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
  2. Once the bacon is crispy, use a slotted spoon to remove it from the pot and set it aside on a paper towel-lined plate to drain excess fat. Leave about 2 tablespoons of bacon fat in the pot for flavor.
  3. Add the diced onion to the pot and sauté in the bacon fat over medium heat until translucent, about 4-5 minutes. Stir occasionally to prevent burning.
  4. Next, add the minced garlic and cook for an additional 1-2 minutes until fragrant, stirring frequently.
  5. Stir in the diced potatoes and corn kernels, mixing well to combine with the onion and garlic.
  6. Pour in the chicken or vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil over high heat.
  7. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  8. After the potatoes are tender, gently fold in the fresh crab meat, being careful not to break it apart too much.
  9. Pour in the heavy cream and stir to combine. This will give the chowder a rich and creamy texture.
  10. Add the Old Bay seasoning, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed throughout the chowder.
  11. Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together. If desired, add lemon juice at this stage for a hint of brightness.
  12. Once the chowder is heated through and the flavors have developed, taste and adjust the seasoning if necessary. You may want to add more salt, pepper, or Old Bay seasoning according to your preference.
  13. To serve, ladle the chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley.
  14. For an extra touch, consider serving the chowder with crusty bread or crackers on the side for dipping.
  15. Enjoy your delicious homemade crab corn chowder while it’s hot!

  Notes

  • If you have leftovers, allow the chowder to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
  • To reheat, pour the chowder into a pot and warm it over low heat, stirring occasionally until heated through. You may need to add a splash of broth or cream to loosen it up, as it may thicken when stored.
  • Do not freeze the chowder, as the cream and crab meat may not hold up well after thawing.