Luscious corn and crab chowder blends lump and claw crab meat with bacon, vegetables, seasonings, and cream for a silky, comforting soup.
My husband is one of those people who always feels warm. It’s common to find me wrapped in a wool blanket on the couch while he’s in shorts, the air conditioning set low and the ceiling fan on high. Early in our marriage a neighbor once mistook my heavy pajamas for illness because I prefer to stay warm indoors regardless of the July heat.
So I was surprised when he suggested soup for dinner on a hot evening. I adore soup and could eat it every day, but I usually reserve rich chowders for cooler weather so my heat-prone husband can enjoy them without melting into his bowl. Still, this corn and crab chowder is light enough in spirit and rich enough in flavor that it worked perfectly on a mild late-summer night.
One key ingredient in this chowder is seafood (shrimp) stock. Many stores carry seafood stock near the chicken and beef stocks; if you can’t find it, use additional chicken stock or make a simple shrimp stock at home. For my stock I simmered shrimp shells with half an onion, bay leaves, peppercorns, and a few sprigs of sage, rosemary, and thyme for about an hour. I skipped adding salt to the stock so I could season the chowder carefully later. Feel free to adapt the aromatics to what you have on hand—recipes for seafood stock vary widely.
This chowder carries a pleasant kick from liquid crab boil and Creole or Old Bay seasoning. If you don’t have crab boil available, a pinch of cayenne can substitute—add it sparingly and taste as you go. The original recipe called for lemon pepper; I used the zest of one lemon for a bright, clean note that lifts the creamy base.
By a stroke of luck the August weather cooled for an evening, so we took our bowls of chowder out to the back porch. I enjoyed an early hint of fall without layering up, and he ate his chowder comfortably without breaking into a sweat.
More Chowder Recipes:
- Poblano Chicken Chowder with Wild Rice
- Smoked Sausage Corn Chowder
- Ham and Cheddar Corn Chowder
Corn and Crab Chowder
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Ingredients
- ½ cup unsalted butter
- ½ cup all purpose flour
- 3 cups seafood stock
- 2 cups chicken broth
- ½ lb. about 3-5 red skinned potatoes, cubed
- 2 carrots peeled and sliced
- 1 celery rib diced
- 4 slices of bacon cooked and chopped
- 2 cups frozen whole kernel corn
- ½ pound lump crabmeat
- ½ pound claw crabmeat
- 1 teaspoon liquid crab boil
- 1 tablespoon Creole or Old Bay seasoning
- Zest of one lemon
- 2 cups heavy cream
- Chopped fresh parsley and additional bacon for garnish optional
Instructions
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In a large stock pot, melt butter over medium heat. Gradually whisk in the flour until the mixture thickens to form a roux.
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Add seafood stock, chicken broth, potatoes, carrots, and celery. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
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Stir in the corn and cook another 15 minutes. Add the crabmeat, cooked chopped bacon, liquid crab boil, Creole or Old Bay seasoning, and lemon zest.
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Remove from heat, stir in the heavy cream until evenly incorporated and heated through. Serve in bowls and garnish with chopped parsley and extra bacon if desired.