A crab chowder that is full of sweet and tasty lump crab meat, fall apart potatoes and whole kernel corn. It has just the right amount of creaminess and spice.
We always have a lot of crab on hand (we're lucky, we live right by the Gulf of Mexico) - we we eat it year round.
A Creole crab and corn chowder like this is more a cooler weather thing though.
❤️ Why you'll love it
- It's actually a really easy dish to prepare. It doesn't take much skill.
- It's hard to mess it up. Literally, you add the ingredients in the order mentioned and it will cook itself.
- Bay Leaves
- Chicken Broth
- Old Bay Seasoning
- Garlic Powder
- Onion Powder
- Whole Kernel Sweet Corn
- Lump Crabmeat
- Half and Half
- Fresh Parsley
- Salt and Black Pepper
See recipe card at the bottom of this post for quantities.
- Step 1: Add butter to a large Dutch Oven pot or soup pot, turn on heat to medium.
- Step 2: Add the chopped onions, celery and carrots and cook for about 5 minutes, until soft.
- Step 3: Add the flour, stir well and cook another few minutes.
- Step 4: Stir in the chicken broth, seasonings, potatoes and bay leaves.
- Step 5: Bring to a slow coil then cover. Cook for about 20 minutes, until the potatoes have become fork tender.
- Step 6: Add the corn, parsley and half and half, bring to a boil and stir well.
- Step 7: Add the crab meat and cook uncovered for about 5 minutes.
- Step 8: Taste the soup and season with salt and pepper to your liking. Discard bay leaf.
Hint: A chowder is usually quite thick, but not too thick. It's kind of a personal thing, but I like to thicken my chowder with instant mashed potatoes. It's a potato based soup anyway so it just adds more flavor and thickens nicely.
🔄 Substitutions and Variations
- Heavy Cream - instead of half and half, if you want it a little richer.
- Chicken Stock - instead of broth, for a deeper flavor.
- Bell Pepper - can add another flavor profile.
- Whole Milk - this can be used in place of the half and half.
- Green Onion - Sprinkle green onion on top once cooked.
- White wine - adding a cup of white wine will open up a lot of the other flavors.
- Bacon Pieces - Sprinkle some bacon on top, or offer for serving.
- Seafood Stock - in place of the chicken broth.
- Fish Stock - again, in place of the chicken broth.
- Bacon Grease - a lot of people like to start their chowder with bacon grease. It can add a great flavor to the soup.
- Fresh Corn - this tastes wonderful cut fresh corn kernels from the corn cobs.
- Crème fraîche - add a little when serving.
- Red Pepper Flakes - add this for a little heat.
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A nice Dutch Oven is perfect for this recipe, or a cast iron pot. I have a an affiliate link in the recipe card below.
📘 Related Recipes
- Fried Crab Claws
- Air Fryer Crab Cakes
- Crab Soup
- Corn and Crab Bisque
- Boiled Crabs
- Stuffed Crab
- Fisherman's Pie
Once the soup has cooled completely it should be stored in an airtight container in the refrigerator for up to 4 days. It should actually taste better the next day too.
This soup will freeze well, so store in a freezer safe container for up to 3 months.
Expert Tip: Another great way to add to the consistency of the chowder is to remove about 2 cups of the soup before you add the crab - and add to a blender. Blend until completely smooth then add back to the soup for a nice creamy soup.
My favorite way is to use instant mashed potatoes. Carefully add a sprinkle at a time and stir. It thickens perfectly and adds more potato flavor.
Another great way is to take half the soup and puree it (blend it).
I always prefer to use fresh crab meat, I'm lucky as I'm right by the Gulf and people are often boiling crab around me. I just tell them I want their leftover crabs and I peel and keep the meat.
You could also use those nice big snow crab legs.
If you’ve tried this Crab Chowder Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- ¼ Cup Butter, unsalted
- 1 Yellow Onion, finely diced
- 2 Stalks Celery, finely diced
- 3 Medium Carrots, peeled and finely chopped
- ¼ Cup All Purpose Flour
- 6 Cups Chicken Broth
- 5 Medium Russet Potatoes, peeled and cut into 1" cubes
- 2 Large Bay Leaves
- 12oz Frozen Whole Kernel Corn
- 3 Teaspoons Old Bay Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ Cup Fresh Parsley, chopped
- 1 Cup Half and Half
- 1lb Lump Crab Meat
- Salt and Pepper to taste
- Oyster Crackers (optional for serving)
- Add the butter to a large Dutch Oven and turn on medium heat.
- Once the butter has melted add the onions, carrots and celery. Cook for about 5 minutes, until softened.
- Add the flour and stir well to combine evenly. Cook for about 5 minutes.
- Add the chicken broth, bay leaves, potatoes and seasonings, bring to a slow boil and cook for about 20 minutes, covered. Stir sometimes to make sure it's not sticking.
- Add the corn, half and half, crab meat and parsley and cook another 5 minutes or so, uncovered, until the soup has thickened somewhat.
- Serve with crackers.
For extra thickening, sprinkle some instant mashed potatoes. It's the perfect way to thicken a chowder. Do it little by little though.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 331Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 85mgSodium 1256mgCarbohydrates 42gFiber 5gSugar 7gProtein 18g