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–+ servings
Crab Corn Chowder

Crab Corn Chowder

This silky crab corn chowder features layers of flavor from bacon, Old Bay seasoning, and sherry, enhancing the sweetness of corn and lump crab meat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 626 kcal

Equipment

  • large pot

Ingredients
  

  • 4 ears fresh corn kernels cut off and cobs reserved
  • 4 ounces bacon diced
  • 1 tablespoon unsalted butter
  • 1 medium onion diced (about 1½ cups)
  • 3 ribs celery diced (about 1 cup)
  • Kosher salt and freshly cracked pepper to taste
  • 1 pound red skinned potatoes cut into ½-inch dice (about 4 cups)
  • ½ cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 tablespoons dry sherry optional
  • 1 tablespoon Old Bay seasoning
  • 1 sprig fresh thyme
  • 2 cups heavy cream
  • 1 pound lump crab meat drained and picked over for shells
  • 2 tablespoons fresh chives or parsley chopped, plus more for garnish

Instructions
 

  • Cut the kernels off the corn and set aside. Reserve the cobs.
  • In a large heavy-bottomed pot, cook the bacon over medium heat until crisp, 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the butter, onion and celery, then season generously with salt and pepper. Cook until softened, about 5 minutes.
  • Sprinkle in the flour and cook, stirring, for 2 minutes.
  • Slowly whisk in the chicken broth and sherry while stirring so the flour blends smoothly.
  • Add the Old Bay, potatoes and corn kernels, then nestle the corn cobs and thyme into the pot.
  • Bring to a simmer and cook until the potatoes are tender, 15 to 20 minutes.
  • Remove and discard the corn cobs and thyme sprig. Stir in the cream and return to a gentle simmer for 2-3 minutes, then gently fold in the crab meat so the lumps stay intact. Turn off the heat and let rest 2-3 minutes to warm through.
  • Taste and adjust seasoning. Ladle into bowls and garnish with the bacon and chives. Serve with oyster crackers or crusty bread.

Notes

For a lighter texture, reduce the flour to ⅓ cup instead. Pick through the crab carefully for any shell fragments. Add the crab at the very end and stir gently so it stays in large pieces. Avoid boiling after adding the heavy cream so the chowder doesn’t curdle. Make this in a large pot or large dutch oven so the chowder cooks evenly.

Nutrition

Serving: 1servingCalories: 626kcalCarbohydrates: 40gProtein: 28gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 139mgSodium: 890mgPotassium: 1083mgFiber: 4gSugar: 9gVitamin A: 1595IUVitamin C: 20mgCalcium: 130mgIron: 3mg
Keyword Chowder, Comfort Food, Crab Corn Chowder, Seafood, Soup
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