Creamy corn and crab chowder
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Sweet, creamy and oh so satisfying! Sweet corn and dungeness crab are a perfect pair in this delicious soup.
Course: Appetizer, Main Dish
Cuisine: American
Servings: 6 to 8 people
Author: Michelle Barsness
  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 2 ribs of celery diced
  • 1 half small red onion diced
  • 1 small green bell pepper diced, no seeds (or red bell pepper)
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1 1/4 tsp Old Bay Seasoning
  • 3 tbsp all-purpose flour or gluten-free all-purpose flour mix
  • 2 cups vegetable or chicken broth
  • 1/2 cup half and half not fat-free
  • 2 1/2 cups milk 1% or 2% milk
  • 2 1/2 cups corn kernels fresh from the cob or frozen
  • 1 lb crab meat
  • 4 to 6 slices bacon fried crispy and chopped into bits
  • handful of fresh parsley
  1. Use a large pot. Turn the heat on to medium-high and add the olive oil and butter. Once the butter has melted add the vegetables, bay leaf and stir. Saute the vegetables until they soften and are more translucent (several minutes). Then add the salt, pepper and Old Bay seasoning.Slowly add in the flour. Stir and cook for another couple minutes. Add the broth and combine. Add the half and half and milk, then bring the chowder up to a low boil. You should start to see little bubbles. Add the corn and cook for about five minutes before adding the crab last. Turn the heat to low and simmer a few minutes more. Garnish each serving of chowder with a little crispy bacon and fresh parsley for garnish.
Recipe Notes