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Creamy Crab and Corn Chowder

40 minutes. Cook
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As the seasons change and the weather begins to cool, there’s nothing quite as comforting and soul-warming as a steaming bowl of chowder. Today, we delve into the realm of seafood classics with a delightful recipe: Creamy Crab and Corn Chowder. This hearty dish marries the sweetness of fresh crabmeat with the natural sugars of corn, all cocooned in a velvety, creamy broth. With origins in the coastal regions of the United States, this chowder has a rich history that dates back to the early days of American cuisine.

Historical Context

Chowders, in general, have a long history in American culinary traditions. The word “chowder” itself likely comes from the French word “chaudière,” which means cauldron, reflecting the cooking vessel used to prepare these hearty stews. The roots of chowders can be traced back to the maritime communities along the Eastern Seaboard, where fish and seafood were bountiful.

Corn chowder, in particular, emerged as a staple in the New England region during the 18th century. It was a practical and economical way to use readily available ingredients like corn and seafood. Crab chowder variations found their place in the coastal South, where blue crab was abundant. The merging of these two culinary traditions gave birth to Creamy Crab and Corn Chowder, a harmonious blend of land and sea.


1. Prep Your Ingredients

  • Begin by chopping the bacon, onion, and garlic. Dice the potatoes into bite-sized pieces. Gather the rest of your ingredients to have them at the ready.

2. Sauté the Bacon and Aromatics

  • Heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until it turns crispy and golden brown, about 5-7 minutes.
  • Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.
  • In the same pot with the bacon grease, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they become fragrant and translucent.

3. Create a Roux

  • Add the butter to the pot with the sautéed onions and garlic. Once melted, sprinkle in the flour and whisk continuously for 2-3 minutes. This will create a roux, which will thicken our chowder.

4. Add the Potatoes and Broth

  • Slowly pour in the chicken or vegetable broth while continuing to whisk. This will help prevent lumps from forming.
  • Add the diced potatoes to the pot, and season with Old Bay seasoning, paprika, salt, and pepper. Stir to combine.

5. Simmer the Chowder

  • Allow the chowder to come to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.

6. Incorporate the Crab and Corn

  • Stir in the fresh or frozen corn kernels and fresh lump crabmeat. Simmer for an additional 5-7 minutes until the crab is heated through.

7. Add the Cream and Finish

  • Pour in the heavy cream, stirring gently to combine. Allow the chowder to simmer for an additional 5 minutes to heat the cream thoroughly.
  • Taste the chowder and adjust the seasoning with salt and pepper as needed.

8. Serve and Garnish

  • Ladle the creamy crab and corn chowder into soup bowls. Top each serving with a sprinkle of the crispy bacon bits and freshly chopped parsley for a burst of color and flavor.

9. Enjoy!

  • Serve your Creamy Crab and Corn Chowder piping hot, alongside some crusty bread or oyster crackers. This rich and savory chowder is a celebration of the sea’s bounty and the comforting embrace of a well-prepared dish.

Whether you’re savoring it by the coast or in the heartland, this Creamy Crab and Corn Chowder pays homage to the diverse culinary traditions of America. Its creamy texture, sweet corn, and succulent crabmeat come together in a bowl that is nothing short of a culinary masterpiece. So, gather your ingredients, and let the comforting aroma of this chowder fill your kitchen – a symphony of flavors awaits!


prep time
60 minutes.
cooking time
40 minutes.
6-8 servings.
total time
60 minutes.


  • Large soup pot or Dutch oven

  • Wooden spoon

  • Whisk

  • Knife and cutting board

  • Soup ladle

  • Soup bowls and spoons


  • 1 pound fresh lump crabmeat

  • 4 cups fresh or frozen corn kernels

  • 4 cups chicken or vegetable broth

  • 2 cups heavy cream

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium russet potatoes, peeled and diced

  • 4 slices of bacon, chopped

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 teaspoon Old Bay seasoning

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • Chopped fresh parsley for garnish


Prep your ingredients.
Sauté bacon and aromatics.
Create a roux.
Add potatoes, broth, and seasonings.
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Creamy Crab and Corn Chowder

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