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A bowl of creamy Crab & Corn Chowder topped with crab legs and fresh herbs.

Crab & Corn Chowder

A creamy and flavorful chowder packed with sweet corn and tender crab meat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Whisk

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and celery, and cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and bring to a simmer.
  4. Stir in the corn kernels and cook for 5 minutes.
  5. In a small bowl, whisk together the half-and-half and flour until smooth. Gradually whisk this mixture into the simmering chowder.
  6. Add the crab meat and cook, stirring gently, until the chowder is heated through and slightly thickened, about 5-10 minutes. Do not boil.
  7. Season with salt and pepper to taste.
  8. Ladle the chowder into bowls and garnish with fresh parsley.

Notes

You can use frozen corn if fresh is not available. Ensure the crab meat is fully cooked before adding it to the chowder.